“Food is ever-changing and ever moving forward and getting more and more complex.” - Alex Guarnaschelli
Chimichurri is something that really elevates any dish, and adds a little sass to your protein. It pairs well with steaks, seafood, and for today’s recipe - chicken thighs. Chicken thighs are exceptionally juicy, and when paired with the right seasonings and flavors it’s a delight to enjoy.
Today’s recipe is a Spicy Chimichurri Chicken Thigh that is packed with flavor and a lot of spice, and paired with a lovely arugula salad.
What You’ll Need:
Chimichurri:
6 garlic cloves, peeled
½ teaspoon sea salt
1 cup cilantro leaves and stems
1 jalapeno
½ teaspoon cracked black pepper
1 tablespoon apple cider vinegar
½ cup extra-virgin olive oil
Chicken:
1 bone-in chicken thigh
½ teaspoon cracked black pepper
½ teaspoon lemon pepper seasoning
½ teaspoon red pepper flakes
Directions
Chimichurri:
STEP 1: Using a food processor combine garlic, cilantro, jalapeno, cracked black pepper, sea salt, apple cider vinegar, and olive oil.
STEP 2: Blend all of the herbs and seasonings until nice and smooth - you’ll know its blending perfectly as it will immediately become very fragrant.
STEP 3: Transfer to a bowl, cover, and refrigerate for at least 2 hours.
Chicken:
STEP 1: Rinse chicken and pat it dry.
STEP 2: Rub dry seasonings all over the chicken: cracked black pepper, red pepper flakes, and lemon pepper seasoning, as well as the chimichurri sauce. Let the chicken set for at least 1 hour.
STEP 3: Smoke chicken thigh at 225 degrees fahrenheit for 3 to 4 hours, and once the internal temperature has reached 165 degrees fahrenheit immediately remove from the cooking vessel.
Pro Tip: You’ll know the chicken thigh is cooked to perfection when the juices run clear.
STEP 4: Serve with chimichurri sauce on top, and enjoy.
XO, Analise