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Healthy Living: Grilled Chicken Thighs with Chimichurri Sauce


Two of my favorite healthy things are chicken thighs and chimichurri sauce.

But wait, you might said, chicken thighs are a dark meat, aren’t they higher in fat? Well yes, just a little, but they’re also higher in flavor and if you’re not eating them fried, then go for the extra flavor, I say. They’re still a lean meat and pack far more flavor into a smaller portion than any other piece of the chicken, in my opinion. The chicken thigh is great on the grill and stands up well to the bold flavors of  chimichurri sauce.

Chimichurri sauce is from Argentina and is like a garden on your plate. Full of fresh, bright, bold flavors, it’s simple to make and full of antioxidants and vitamins and minerals. It’s all fresh, farm-to-table and just seeps into the chicken and makes it tender, juicy and even more flavorful.

Chimichurri is a great go-to summer staple as it’s also delicious on a grilled flank steak.

Grilled Chicken Thighs with Chimichurri Sauce

Ingredients:
For the chimichurri sauce:
1 cup fresh parsley, packed
1/2 cup fresh cilantro, packed
1/4 cup fresh basil, packed
4 garlic cloves
2 Tbs lemon juice
2 Tbs onion, diced
2 Tbs red wine vinegar
2 tsp dried oregano
1/2 tsp salt
1/4 tsp cracked black pepper
1/2 cup olive oil
12 medium, boneless, skinless chicken thighs

Directions:
For the chimichurri sauce:

In the bowl of a food processor, add all the sauce ingredients except the olive oil. Pulse and slowly stream in the olive oil until desired consistency. The chimichurri should have good body to it and should not be too smooth.

For the chicken:
Place the chicken in a large zipper-locked bag and add three quarters of the chimichurri sauce to the bag. Squeeze out excess air before sealing the bag. Gently toss to coat the chicken well. Refrigerate overnight for best results (or at least three hours).

When ready to cook, heat the grill to medium-high heat. Lightly oil the grill grates or spray with nonstick cooking spray. Place the chicken thighs on the grill an inch or two apart. Grill the thighs for 5-6 minutes each side, flipping only once, until the internal temperature is 165 degrees F. Serve immediately with the reserved chimichurri sauce for topping.

Nutritional Information: Calories Per Serving: 356, Fat: 19 g (4 g Saturated Fat), Cholesterol: 130 mg, Sodium: 227 mg, Carbohydrates: 1 g, Fiber: 0 g, Sugar: 0 g, Protein: 43 g.

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