Grilled Chimichurri Chicken Leg
Grilled Chimichurri Chicken Leg

Grilled Chimichurri Chicken Leg

Regular price $8.00 Save $-8.00
1 in stock

Long thought to have been a dish created by the gauchos of Argentina to flavour meat cooked over an open fire, chimichurri is now essential to Argentinian cuisine. It is a fresh sauce with a hit of acidity and plenty of fresh parsley, oregano and cilantro. We use it to marinate our chicken leg, then add more to the pouch before cooking it. The juices from the meat combine with the chimichurri and voila!, a delicious sauce is made to drizzle over top. Serve this with our Mexican Firecracker Rice. Buen Provecho! 

Heating Instructions

Recommended Finishing Steps

  • Heat the chicken leg following the Heating Instructions link above. Once it has been heated, remove it from the pouch, saving the pouch juices.
  • Place it skin-side up on a baking sheet, and place under the broiler for 2-4 minutes to crisp up the skin (skin-side down on a hot barbecue grill).
  • Plate the Chimichurri Chicken Leg and drizzle the juices in the pouch over top (and on your rice!).