Empty My Fridge
Grilled Pineapple Chimichurri Chicken
Ingredients
- Chicken thigh2 lb
- Olive oil1 ¼ cups
- Chicken stock2 tsp
- Smoked paprika½ tbsp
- Garlic powder½ tbsp
- Oregano · dried½ tbsp
- Salt½ tsp
- Black pepper½ tsp
- Turmeric¼ tsp
- Cumin¼ tsp
- Pineapple½
- Red wine vinegar½ cups
- Parsley · chopped½ cups
- Cilantro · chopped½ cups
- Garlic · minced5
- Chili pepper · minced1
Instructions
- In a large bowl, combine the chicken thighs with the olive oil, bouillon, paprika, garlic powder, oregano, salt, black pepper, turmeric and cumin until evenly coated. Marinate at room temperature for at least 30 minutes, or refrigerate for longer.
- Preheat the grill to 375°F (190°C) and oil the grates.
- Place the chicken skin-side down on the grates and cook for about 6 minutes, then flip and cook for another 6 minutes, or until an instant-read thermometer reads 165°F (73°C). The creator usually removes it at 160°F (71°C) and lets it finish resting.
- Meanwhile, grill the pineapple half, turning every few minutes, until charred on both sides, about 10 minutes. Dice it, then mix with the olive oil, vinegar, parsley, cilantro, garlic and chile in a bowl until well combined.
- Remove the chicken to a plate, spoon the chimichurri over it, and serve.
Summarized from Tasty's video. Watch it for the details.
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