Grilled Chimichurri Chicken

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.

CONTAINS:

sulphites

Ingredients

Chimichurri

Wesson Vegetable Oil 3/4 cup.

Chicken Legs 8 ct.

Red Wine Vinegar 2 tbsp.

Garlic, grated 1 tbsp.

Red Onion, minced 1 tbsp.

Cilantro 3/4 cup.

Parsley 2 tbsp.

Oregano, dry 1 tsp.

Lemon Juice 1 tbsp.

Lemon Zest 1 tsp.

Cumin 1 tsp.

Red Pepper Flakes 1 tsp.

Kosher Salt 1 tsp.

Black Pepper, ground 1/2 tsp.

Method

Chimichurri

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.

Assembly Method

Pre-heat grill to medium-high heat and grease using oil or pan spray. Place marinated chicken pieces on the grill and cook for 15-20 mins, turning occasionally to brown on all sides. Cook until internal temperature reads 165ºF. Spoon on marinating liquid while grilling. Serve with a generous spoonful of the reserved marinade on top.