Recettes
Chimichurri chicken thighs
Chimichurri chicken thighs
Looking for a new way to cook local chicken? Try this chimichurri chicken thigh recipe from Les Brûlés Artisans fumeurs!
Number of servings
4 chicken thighs
Time
Preparation : 45 minutes
Cooking time : 45 minutes
Total : 90 minutes
Ingredients
Brine
- 2 L water
- 330 g brining salt
Recipe
- 4 chicken thighs from Ferme Aux Saveurs des Monts
- 250 ml vegetable oil
- 40 ml red wine vinegar
- 10 ml lime juice
- 5 g red Sriracha sauce
- 40 g fresh parsley
- 25 g white onions
- 13 g salt
- 13 g fresh garlic from Flor’Ail
- 8 g fresh ginger
- 8 g fresh oregano
- 4 g fresh thyme
Preparation
- Prepare the brine by mixing the water and pickling salt until the salt is completely dissolved; submerge the chicken thighs in the rbine for 30 minutes, then remove and drain.
- Add the remaining ingredients to a food processor and blend until finely chopped.
- Preheat the BBQ to 400°F, then place the chicken thighs on the grill.
- Brush the thighs with chimichurri and turn them every 15 minutes.
- Cook the thighs until they reach 74°C, then finish by brushing them one last time with chimichurri.
Local products featured
Chicken from Ferme Aux Saveurs des Monts
Garlic from Flor’Ail
Fresh herbs and ginger from Les Serres Gatineau
