• Place the parsley, scallions, and garlic in the food processor and process until chopped.
• Add the oil, vinegar, salt, and pepper and process until combine
• Place 2 tablespoons (a total of ¼ cup) of the sauce in two separate containers.
• Marinate the chicken with the remaining sauce. Refrigerate for at least 2 hours and up to 4 hours.

Blackstone Griddle

• Preheat one side of your Blackstone griddle to 450° F, about medium-high, and the other side to low.
• Cook the chicken on the warmer side for 5 minutes and flip. Brush with the sauce from one of the reserved containers. Cook another 4 minutes until both sides are brown.
• Move the chicken to the cooler side of the griddle, and cook for another 5 minutes until an instant-read thermometer registers 160° F.
• Let the chicken rest for 5 to 10 minutes before serving. (This will allow the internal temp to reach the recommended 165° F.)
• Serve with the remaining sauce.

Grill

• Preheat your grill to medium-high.
• Oil your grill rack and grill the chicken for 10 minutes over direct heat, basting and flipping halfway through.
• Move the chicken to indirect heat, and cook for 7 to 9 minutes longer, until an instant read thermometer registers 160° F.
• Let the chicken rest for 5 to 10 minutes before serving.
• Serve with the remaining sauce.