Makes 4 servings
This South American-inspired dish is simple, delicious and bright. Tender chicken legs marinate in an herbaceously fresh and zesty chimichurri sauce while all the intense flavors caramelize over the grill. Not feeling like chicken tonight? You can marinate steak, tofu, or fish with our flavorful chimichurri sauce too.
Pat dry chicken legs. Cover and set aside.
In a large bowl, combine red wine vinegar, garlic, red onion, cilantro, parsley, oregano, lemon juice, lemon zest, cumin, and red pepper flakes. Slowly whisk in Wesson Vegetable Oil. Season with salt and black pepper. Set aside half of the marinade for garnish.
Add chicken to the other half of the marinade. Toss until fully coated. Cover and refrigerate for 1 hour or overnight before cooking.