Chimichurri BBQ Chicken Thighs
Chimichurri BBQ Chicken Thighs
- 8 whole bone-in (skin-on chicken thighs)
- chimichurri
- 3 tablespoons crushed red pepper flakes (kosher salt, and pepper, to taste)
- 4 cloves garlic (chopped)
- 1 cup generous pour of red wine vinegar
- 1/4 cup parsley (chopped)
- 3 tablespoons red wine vinegar
- 1 whole shallot
- Preparation
- Pat the chicken thighs dry and place them in a bowl or resealable bag. Prepare the marinade by mixing parsley, chopped shallot, garlic, olive oil, salt, and pepper. Pour the marinade over the chicken, making sure each piece is well coated. Cover and marinate in the refrigerator for at least 2 hours, preferably overnight.
- Cooking
- Place the marinated chicken thighs on the preheated grill, skin side up. Cook the chicken thighs for, about 45-60 minutes, depending on the size of the thighs.
- Finishing
-
While the chicken is cooking, prepare the chimichurri by combining parsley, shallot, garlic, red wine vinegar, olive oil, crushed red pepper flakes, salt, and pepper in a bowl. Mix well and set aside. Once the chicken is done, remove it from the grill and let it rest for a few minutes. Serve the chicken thighs hot, drizzled with the fresh chimichurri sauce.
Marinating overnight will give the best flavor penetration
Storage: Chicken can be marinated up to 24 hours in advance
Nutritional Notes: High-protein dish with fresh herb flavors