Garlic Rosemary Chicken with Grilled Lemon Chimichurri
This garlic rosemary chicken recipe is a great idea for a mouthwatering BBQ weekend dinner.
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Servings: 7 pieces
INGREDIENTS
- 7 large chicken thighs
- Oil for frying
Marinade:
- 1 garlic head, peeled and crushed
- 6 sprigs fresh rosemary, stems removed and chopped
- 1 teaspoon red pepper flakes
- 1 teaspoon salt
- ½ cup lemon Juice
- ⅓ cup olive oil
Chimichurri:
- ½ cup parsley, chopped
- 1 garlic clove, pressed/finely minced
- ¼ cup olive oil
- 2 teaspoons salt
- 1 teaspoon red pepper flakes
- Juice from 2 lemons, halved and grilled
INSTRUCTIONS
- Combine all the marinade ingredients in a large bowl and blend until smooth. Add in the thighs and coat them well. Cover the bowl and refrigerate for 12-24 hours.
- Combine all the chimichurri ingredients in a container and refrigerate until needed.
- Heat up oil in a frying pan over medium-high heat. Place the thighs skin-side down and render the fat for 20-25 minutes.
- Flip over and sear the other side for another 5 minutes. Remove from the pan and let the thighs cool off on a rack or a plate for 5 minutes and serve with your favorite side dish.
MY NOTES
Frequently Asked Questions
| What can I replace the rosemary with? Thyme, sage or oregano 🙂 |
