Ingredients

8 boneless, skinless chicken thighs
3 tablespoons olive oil
Chimichurri (recipe follows)
Red bell pepper rings
Yellow bell pepper rings
Fresh basil leaves

Pound chicken to even thickness and place in resealable bag. Pour half of the chimichurri over chicken and marinate in refrigerator at least 20 minutes. Reserve remaining chimichurri. Remove chicken from marinade and discard marinade. Blot chicken dry with paper towels. In large skillet or stovetop grill pan, place olive oil over medium high heat. Add chicken and cook about 5 minute on each side, or until fork tender. Place chicken on serving platter and top with remaining chimichurri. Garnish with red and yellow bell pepper rings and basil. Serves 4.

Chimichurri

1 1/2 cups olive oil
1 1/4 cup red wine vinegar
1 1/2 cups chopped fresh Italian parsley
3/4 cups chopped fresh basil
1/4 cup chopped red bell pepper
1/4 cup chopped yellow bell pepper
6 cloves garlic, minced
1 teaspoon red pepper flakes
30 drops hot sauce
2 teaspoons salt
1/4 teaspoon freshly ground pepper

Directions

In medium bowl, mix together all ingredients.