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Ingredients
Method
- 8 bone-in chicken thighs, skin on
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 large bunch flat-leaf parsley
- 4 garlic cloves
- 1 red chilli
- 2 tbsp fresh oregano leaves
- 80 ml olive oil (for chimichurri)
- 3 tbsp red wine vinegar
- 1 tsp salt
- Blend parsley, garlic, chilli, oregano, olive oil, red wine vinegar and salt until combined but still a little textured. Set chimichurri aside. Rub chicken thighs with olive oil, smoked paprika and garlic powder. Season generously.
- Grill on a chargrill pan or barbecue over medium-high heat, skin-side down, for 12 minutes until skin is deeply golden and releases easily. Flip and cook for a further 10 minutes until cooked through. Rest for 5 minutes. Serve with chimichurri spooned over generously, alongside a simple green salad or crusty bread.
40 mins
4 serving
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