Step 1

In a food processor, combine the cilantro, parsley, oregano, shallot, garlic, and jalapeño.

Step 2

Add the lemon juice, red wine vinegar, olive oil, salt, and pepper and pulse until well combined and finely chopped.

Step 3

Place the chicken in a baking dish, season with salt and pepper, and cover with a 1/4 cup of the chimichurri. Turn to coat the chicken completely. Marinate for 20 minutes to 24 hours in the refrigerator.

Step 4

Take the chicken out of the fridge to warm up slightly while heating the grill to medium high. Cook the chicken about 5-6 minutes per side, until juices run clear.

Step 5

Serve with extra chimichurri on the side.