Prepare the chimichurri sauce by blending the parsley, cilantro, scallions, red wine vinegar, olive oil, garlic, oregano, cumin, salt, and pepper until smooth and well combined. Reserve 1/2 cup of the sauce for serving.
Place the pargiyot in a large bowl or ziplock bag and pour the remaining sauce over it. Toss to coat evenly. Cover and marinate in the refrigerator for at least one
hour, or up to overnight for more flavor.Preheat a grill or grill pan to medium-high. Remove the chicken from the marinade, letting any excess drip off. Grill the chicken for about five to seven minutes per side, or until fully cooked and nicely charred.
Arrange the grilled chicken on a serving platter. Drizzle the reserved chimichurri sauce evenly over the top. Serve
immediately.
Directions
Credits
Description:
Styling and Photography by Chay Berger
Food Prep by Leah Hamaoui
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