Cilantro Chimichurri Chicken Thighs

 

Cilantro Chimichurri Chicken Thighs

3-4 boneless, skinless chicken
1/2 onion, red or yellow, chopped
3 garlic cloves minced
8 small tomatillos, chopped
1/2 bunch cilantro fresh and chopped
salt and pepper to taste for chicken and chimichurri
1/2 teaspoon more or less cayenne powder
olive oil for blending chimichurri

Bake chicken till just done, check with meat thermometer. Add remaining ingredients except cilantro to a pan and cook till well blended. Last add cilantro to wilt. Blend in blender till desired consistency adding olive oil to get it all moving. Serve with carb of your choice. We had wilted romaine with anchovies. There was chimichurri sauce left over for another meal. Was delightful and fresh.