Grilled Chimichurri Chicken Legs
Try this Grilled Chimichurri Chicken Legs recipe, or contribute your own.
Try this Grilled Chimichurri Chicken Legs recipe, or contribute your own.
- 1/4 cup red wine vinegar
- 2 tbsp fresh lemon juice
- 4 chicken legs
- 1/3 cup finely chopped cilantro ((about 1/2 a bunch))
- 1/3 cup finely chopped fresh oregano ((about 1/2 a bunch
- 1/3 cup finely chopped or sliced green onions
- 4 cloves (minced or finely grated)
- 1 can adjust the quantity to taste or substitute with 1
- 3/4 cup canola or vegetable oil
- 1 tsp kosher salt ((or to taste))
- 1/2 tsp black pepper ((or to taste))
- Carbohydrate 1.09732516412491 g
- Cholesterol 138.61 mg
- Fat 61.1154 g
- Fiber 0.0457500007013476 g
- Protein 30.3539625000186 g
- Saturated Fat 8.70514375 g
- Serving Size 1 1 serving (236g)
- Sodium 132.637218622101 mg
- Sugar 1.05157516342356 g
- Trans Fat 2.45134875 g
- Calories 679 calories
Step-by-step
- Whisk together all of the ingredients for the chimichurri sauce in a small bowl and set aside.
- Place the chicken legs in a medium bowl, add half of the chimichurri sauce and smother over chicken legs.
- Cover the bowl and refrigerate for at least several hours, or better yet, overnight and up to 24 hours.
- Reserve the other half of chimichurri sauce for serving the chicken legs.
- Preheat the grill to 300F at the grate level. Basically, the grill should not be very hot.
- Remove chicken legs from the bowl and pat dry with paper towels. Some bits and pieces of herbs and chili pepper remaining on the skin are totally fine, but you want as much of the liquid and oil off as possible for better browning. Oil will also so drip can cause flare-ups.
- Discard any leftover chimichurri marinade.
- Grill chicken legs over direct heat, flipping frequently, about every 3 minutes, until the chicken is cooked through and internal temperature has reached a minimum of 165F.
- Let the chicken rest for 3 minutes and serve with the reserved chimichurri sauce.
Grilled Chimichurri Chicken Legs: A Weeknight Winner
As a busy working mom, finding time to cook delicious and healthy meals can feel like a constant uphill battle. Between school pick-ups, after-school activities, work deadlines, and the general chaos of family life, whipping up something impressive for dinner often feels like a Herculean task. But I've discovered a secret weapon that's changed my weeknight dinners forever: this incredibly flavorful Grilled Chimichurri Chicken Legs recipe. It's simple, satisfying, and best of all, it’s remarkably easy to prepare ahead of time.
The beauty of this recipe lies in its simplicity and versatility. The vibrant chimichurri sauce, a bright and herbaceous blend of parsley, oregano, garlic, and chili flakes, is incredibly easy to make. I usually whip it up in the morning or even the night before, allowing the flavors to meld beautifully. Then, it's just a matter of marinating the chicken legs – a task that can be completed while I’m getting ready in the morning or even the night before – and tossing them on the grill when I get home. The whole process takes less than 30 minutes of active cooking time, leaving me more time to connect with my family and enjoy a well-deserved meal together. This recipe has quickly become a weeknight staple, and a definite crowd-pleaser with my family and friends. The juicy, flavorful chicken legs are a perfect complement to almost any side dish, from a simple salad to grilled vegetables.
What I love most about this recipe is the fact that it can be adapted to fit any dietary needs or preferences. Feel free to adjust the spices to your liking. A dash of extra chili flakes will add some heat, while a squeeze of fresh lime juice will brighten up the flavors. Want to add some extra veggies? Toss some bell peppers or zucchini on the grill alongside the chicken. It’s really a blank canvas for culinary creativity! And the leftovers? They’re just as delicious the next day, making it a perfect recipe for meal prepping. One of my favorite things to do is to use the leftover chicken in salads, tacos, or even just as a snack on its own.
This Grilled Chimichurri Chicken Legs recipe isn't just about convenience; it's about creating delicious, memorable meals without sacrificing precious time. It's a recipe that celebrates fresh, vibrant flavors while respecting the demands of a busy life. So, the next time you're looking for a quick, easy, and incredibly flavorful weeknight dinner, look no further. This recipe will quickly become a new family favorite.
Ingredients You'll Need:
- 4 Chicken Legs
- 1/4 cup Red Wine Vinegar
- 2 tbsp Fresh Lemon Juice
- 1/3 cup Finely Chopped Cilantro
- 1/3 cup Finely Chopped Fresh Oregano
- 1/3 cup Finely Chopped Green Onions
- 4 Cloves Minced Garlic
- 3/4 cup Canola or Vegetable Oil
- 1 tsp Kosher Salt (or to taste)
- 1/2 tsp Black Pepper (or to taste)
