Texan Heartland Recipe
Grilled Chicken Thighs, Double Chimichurri
- Servings
- 4
- Prep Time
- Cook Time
Juicy, flame-kissed thighs with glassy, crackling skin meet a rush of bright poblano-herb chimichurri—first soaked in it, then showered with more at the finish. You get smoky chicken, limey snap, and garlicky green heat in every bite. It’s backyard-easy, weeknight-fast, and the platter empties itself.
Ingredients
- 8 small bone-in, skin-on chicken thighs (about 2½–3 lb total)
- 1½ teaspoons kosher salt
- ½ teaspoon black pepper
- Marinade: ⅔ cup Texan Heartland Green Chile Chimichurri Marinade & Sauce
- Finishing sauce: ½ cup Green Chile Chimichurri Marinade & Sauce (room temp)
- Optional: Lime wedges, chopped cilantro/parsley
Directions
- Season & bag: Pat thighs dry; season with salt and pepper. Place in a zip-top bag with ⅔ cup Texan Heartland Green Chile Chimichurri Marinade & Sauce and coat well.
- Marinate for flavor: Refrigerate 2–4 hours (no more than 8). Pull to room temp for 20 minutes before grilling.
- Heat the grill: Preheat to medium-high. Oil grates. Set up a 2-zone fire (hot side + cool side).
- Render the skin: Place thighs skin-side down over the cool side, lid closed, 10–12 minutes to gently render.
- Sear to finish: Move to the hot side and sear, flipping as needed, 8–12 minutes until the skin is well blistered and the thickest part reads 175°F (juiciest for thighs).
- Rest & double-sauce: Rest 5 minutes. Spoon or brush with the ½ cup fresh Texan Heartland Green Chile Chimichurri Marinade & Sauce. Serve with lime and herbs.
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