Chimichurri Grilled Chicken

Ingredients

Italian parsleypacked, leaves picked

1 cup

fresh cilantropacked, leaves picked

1/2 cup

olive oil

1/2 cup

red wine vinegar

1/4 cup

garlicminced

3 cloves

dried oregano

1 tsp

ground cumin

1/2 tsp

crushed red pepper

1/4 tsp

kosher salt

1 tsp

chicken thighsbone-in, skin-on

Veganextra-firm tofu pressedpress first, sear longer for color

42 lbs

Greek yogurt

Dairy-freefull-fat coconut milk

1/2 cup1/2 cup

honey

Veganagave nectar

2 tbsp2 tbsp

kosher salt

1 tsp

black pepperfreshly cracked

1 tsp

Method

1. 01Pick parsley and cilantro leaves from stems. Mince herbs and garlic together until fine.
2. 02Combine minced parsley, cilantro, olive oil, red wine vinegar, garlic, oregano, cumin, crushed red pepper, and 1 tsp salt in a bowl. Stir and set aside.
3. 03Pat chicken thighs dry with paper towels.
4. 04In a separate bowl, stir together 1/4 cup prepared chimichurri, Greek yogurt, and honey until smooth.
5. 05Season chicken thighs on all sides with 1 tsp salt and pepper, including under the skin. Tuck a spoonful of yogurt marinade under the skin of each thigh.
6. 06Place chicken in a gallon-size zip-top bag, pour remaining yogurt marinade over, seal, and massage gently to coat. Refrigerate at least 2 hours or overnight.2 hr
7. 07Preheat grill to 375°F.
8. 08Place chicken skin-side down on hot grill and cook 15 minutes.15 min
9. 09Flip chicken and grill 15 minutes more, or until thickest part reaches 160°F. Transfer to a plate, cover loosely, and rest until it reaches 165°F.15 min
10. 10Spoon reserved chimichurri generously over each thigh and serve.

Fits

• Gluten-free
• Soy-free