A bold blend of Spanish flavors dry-rubbed on chicken thighs, while a cilantro, oregano, and red wine vinegar-based chimichurri sauce bring a peppery profile as a topping.
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Prep Time15 minutes
Cook Time30 minutes
Total Fat32 g
Total Carbohydrate2 g
Information for this recipe is approximate and derived by calculations based upon supplier information and available reference data. These values may change based on your final product, substitution and or addition of ingredients, or use of a particular cooking technique.
Combine 1 teaspoon salt, 3/4 teaspoon black pepper, garlic powder, onion powder, and cumin in a mixing bowl and rub over thighs; refrigerate overnight.
Make chimichurri sauce by combining cilantro, oregano, garlic, yellow onion, olive oil, red wine vinegar, red pepper flakes, remaining salt and black pepper in a food processor and blend until smooth. Refrigerate until use.
Preheat an outdoor grill to a low heat setting. Place chicken thighs on grill. Turn chicken using tongs; cover and grill for 25-30 minutes or until internal temperature reaches 170oF. Serve with chimichurri sauce.