Step 1

Blend the salsa verde ingredients together until mostly smooth.

Step 2

Place the chicken thighs in a large bowl, season lightly with salt and pepper. Pour 1/4c of the salsa verde over the chicken and toss to coat. Reserve the rest of the salsa verde for serving. Cover and chill the chicken for at least 30 minutes or up to 12 hours.

Step 3

Heat a cast-iron or pan, or grill, over medium high-heat. Remove the chicken from the marinade, shaking off any excess. Cook for 5-7 minutes, until the chicken starts to charred in spots. Flip and continue to cook for 6 to 7 more minutes, or until cooked through.

Step 4

Transfer the chicken to a large plate or platter. Pour the reserved salsa verde over top and serve immediately.