Grilled chicken thighs with chimichurri

Method

Pat the chicken thighs dry and season with salt and pepper. Heat a griddle or barbecue to medium-high heat and grill the thighs for 6–7 minutes per side until cooked through (internal temperature 75°C), then rest for 5 minutes. Meanwhile, make the chimichurri by finely chopping the parsley, coriander, and garlic, then combining with olive oil, red wine vinegar, chilli flakes, salt and pepper. Divide the chicken between plates and spoon the fresh chimichurri generously over the top.