For this month, I wanted to share a new recipe I’ve been doing for a while but have recently seen gain popularity on the internet – Chimichurri Chicken! I have written an article previously sharing the chimichurri recipe, but I’ll go over it again and we’ll put a new twist on it. Chimichurri is typically used for red meat, but I’ve found it tastes great with chicken, too!
Ingredients:
½ C finely chopped parsley (curly – not Italian)
3 cloves garlic
2 red chili peppers (de-seeded and split in half)
½ C olive oil
2 T red wine vinegar
¾ tsp. dried oregano
1 tsp. kosher salt
½ tsp. crushed black pepper
½ tsp. crushed red pepper
4-5 skinless/boneless chicken thighs
Note: If you’re using a blender/food processor, you can leave the parsley off the stem whole, chop garlic cloves in half and chop red chili peppers in half. If you’re making this by hand, you’ll need to finely dice/chop all ingredients above.
Instructions:
- Once the chimichurri is made, get your chicken thighs out, pat them dry and season with your favorite seasoning. The chimichurri is going to add a lot of flavor, so I usually just hit them with a little salt & pepper or SPG (salt, pepper and garlic).
- Once the chicken is seasoned, spread the chimichurri sauce on both sides with a basting brush.
- Place them back in the fridge for at least 30 minutes or so for the seasoning and marinade to lock in.
- Now, you can either cook these in the oven, on a skillet or, my preferred method, over some charcoal!
- Get the coals rolling hot, throw them on the grill and let them cook for about three or four minutes before flipping them over.
- I like to flip them on both sides two to three times and, depending on thickness of the thighs and how hot your grill is running, they should only need about 10-15 minutes max to get fully browned up and reach that internal temperature of 165 degrees.
- Once they are fully charred up and at the correct temperature, pull them off and enjoy!
