Butterflied Chicken with Chimichurri Sauce | RICARDO

Ingredients

• 1/3 cup (75 ml) olive oil
• 3 tbsp (45 ml) red wine vinegar
• 2 green onions, finely chopped
• 1/2 cup (23 g) chopped cilantro
• 1/4 cup (11 g) chopped parsley
• 1/2 jalapeno pepper, seeded and finely chopped
• 1 clove garlic, finely chopped
• 1 tbsp chopped fresh oregano
• 1 tsp chopped fresh thyme
• 1/2 tsp paprika
• 1/4 tsp ground coriander
• 1/2 tsp ground coriander
• 1 tsp salt
• 1 4-lb (1.8 kg) chicken