Special Diet - Created Date : 27.11.2019
On a hot, sunny day, there is something wonderful about opening the outdoor grill and preparing delicious food. Well, of course, my husband is doing the majority of the grills because he likes it very much, but I'll eat it happily.
The taste of grilled meats, vegetables, fruits and much more reminds me of sitting in the summer months, at night and in the backyard, sitting in the undersized chairs around the fire pit, eating cold drinks (like homemade raspberry green tea lemonade) and eating all yummy foods.
One of Scott's last dishes was the chimichurri sauce. Chimichurri sauce is mainly Argentine green sauce made from parsley, garlic, vinegar and oil. The differences include lemon, coriander, red pepper flakes, thyme, cumin and other herbs and spices, so they can be adapted to your personal preferences.
It is traditionally served with grilled steaks, but as in this recipe, it can be used as a top for bread, marinades or grilled vegetables, seafood and chicken.
Our recipe is one of the extra ingredients that makes it incredibly herbaceous, crisp, garlic and a little spicy. Of course, I'm encouraging you to taste and tweak your recipes to your personal liking! Sauce is served as a pickle and sauce for chicken, which results in an extremely delicious and juicy chicken that is cooked fast! The charred parts formed on the sides of the chicken are my favorite part.
For the chimichurri sauce. In a food processor, add all the sauce ingredients except olive oil. Gently pulse the olive oil until you get the desired consistency, and stop drawing the edges if necessary. The sauce should remain relatively chunky, not smooth.
For chicken. Put the chicken in a large ziploc bag and ve add the sauce to the bag. Tighten excess air before closing the bag. Move the bag making sure that the chicken is well covered. For best results, marinate in the refrigerator for at least three hours or overnight. * Store the remaining chemichurri sauce in an airtight container in the refrigerator.
Heat the grill to medium-high degree. Lightly grease the grill grills before separating the marinated chicken thighs about one or two. Grilled chicken thighs on each side for about 5-6 minutes, turn once. The internal temperature of the cooked chicken must reach 165 degrees F.
Serve immediately with warm or separated chimichurri sauce.
* We also tried to marinate the chicken for the time he spent to heat the chicken and it turned out delicious, so don't worry if you have time constraints; However, a longer pickle results in a more delicious chicken.
Nutrition Info (per serving)
* Nutritional values ??are estimated based on the ingredients used by the author; Your materials may be different.
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