Cuisses de poulet au chimichurri : une explosion de saveurs à votre table

Ingrédients

• 6 bone-in, skin-on chicken thighs
• 1 cup fresh parsley, chopped
• 4 garlic cloves, minced
• 2 tbsp fresh oregano, chopped
• 1/2 cup olive oil
• 3 tbsp red wine vinegar
• 1 tsp crushed red pepper flakes
• 1 tsp salt
• 1/2 tsp black pepper

Préparation

1. 1

   In a bowl, combine parsley, garlic, oregano, olive oil, vinegar, pepper flakes, salt, and pepper to make chimichurri sauce.

2. 2

   Reserve ¼ cup of sauce for serving.

3. 3

   Place chicken thighs in a shallow dish and pour remaining sauce over them. Marinate for at least 2 hours, ideally overnight.

4. 4

   Preheat grill or skillet over medium-high heat.

5. 5

   Cook chicken thighs skin-side down for 6–7 minutes until crispy, then flip and cook for another 6–8 minutes or until internal temperature reaches 165°F.

6. 6

   Serve with reserved chimichurri sauce drizzled on top.