Grilled Chicken with Chimichurri

From the garden

• 1 bunch flat-leaf parsley, finely chopped (about 1 cup packed)
• 3 cloves garlic, minced

From the pantry

• 2 tbsp red wine vinegar
• 1 tsp dried oregano
• ½ tsp red pepper flakes
• ½ cup olive oil — divided
• 2 lb boneless, skinless chicken thighs
• crusty bread (optional) — warmed, for serving
• salt — to taste
• black pepper

1. Make the chimichurri: stir the parsley, garlic, vinegar, oregano, red pepper flakes, and a good pinch of salt together with about 6 tablespoons of the olive oil. It should look loose and spoonable, not like a paste — chimichurri is chopped, never puréed. Let it sit at least 10 minutes so the flavors marry.
2. Pat the chicken thighs dry, rub with the remaining 2 tablespoons oil, and season generously on both sides with salt and pepper.
3. Heat a grill (or grill pan) to medium-high. Lay the thighs on and grill 5–7 minutes per side without moving them much, so they pick up real char marks, until an instant-read thermometer reads 165°F at the thickest part.
4. Rest the chicken 5 minutes on a board, then spoon a little chimichurri over while it's still hot so the sauce melts into the meat.
5. Serve with the remaining chimichurri at the table and warm bread or a simple salad alongside.