Chicken Thighs with Chimichurri Sauce

Make the sauce: Put the garlic cloves and parsley in a food processor and pulse until finely chopped. Add the vinegar, oregano, and red pepper flakes and process until combined. With the machine running, slowly drizzle in 1½ cups of olive oil.

In a large plastic food storage bag, combine 6 tablespoons of the sauce with the remaining 3 tablespoons of olive oil. Add the chicken thighs and marinate at room temperature for 30 minutes or refrigerate for up to 12 hours. Reserve the rest of the sauce for serving. Remove the thighs from the marinade, pat dry, and season with salt and pepper.

Heat a gas or charcoal grill to medium-high heat. Place the thighs over direct heat, close the barbecue lid, and grill for 4-6 minutes per side or until the juices from the thickest part of the thigh run clear.