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Ingredients
  • 2 lbs chicken thighs, about 8 pieces, boneless and skinless
  • ½ tsp fine sea salt
  • 1 medium tomato, cubed
  • ½ medium red onion, finely chopped
  • subheading: For the Chimichurri Sauce:
  • 1 cup flat-leaf parsley, finely chopped from 1 bunch
  • 4 garlic cloves, finely minced
  • ⅓ cup extra virgin olive oil
  • 2 tbsp lemon juice
  • ½ tsp dried oregano, or 1 Tbsp fresh oregano
  • ½ tsp fine sea salt
  • ¼ tsp freshly ground black pepper
  • ¼ tsp crushed red pepper flakes
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