*You can make the sauce a day ahead of time
4 chicken breasts skin on and bone in
1 cup finely chopped parsley
2 lemons juiced
¼ cup dried oregano
1 tbsp chilli flakes
2 tbsp finely chopped garlic
2 tbsp red wine vinegar
½ jalapeno finely chopped (deseed)
1 cup olive oil
1 cup vegetable oil
salt to taste
Heat your grill to a medium low heat. Salt and pepper the skin of your chicken, and brush with a little olive oil. Cook on low heat for 2 to 3 minutes and then increase the temperature of your grill (this will help prevent the skin from shrinking) to a medium high. Cook for 6 to 8 minutes and then rotate counter clockwise, and continue to cook for another 6 minutes and then flip. Let it cook for another 10 minutes.
In a large bowl mix all ingredients together and stir. (please remove any lemon seeds from lemon before squeezing - you will have a hard time trying to tell the difference between a seed and garlic).
Serve chicken and top with chimichurri sauce!