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Flatbread pizza on a wooden peel

Food & Wine Pairing

Grilled Chicken with Chimichurri

grilled chicken skewers

Yield: 8 as Appetizer
Prep: 10 minutes | Cook: 12-24 hours
Total Time: 24 hours and 10 minutes

Ingredients

Brine:
  • ⅓ cup Kosher Salt
  • 8 cups Water
  • 8 Boneless Skinless Chicken Thighs
Chimichurri:
  • ¼ cup Red Wine Vinegar
  • 1 tsp Salt
  • 2 garlic cloves, crushed
  • 1 cup fresh cilantro, chopped
  • ½ cup fresh parsley, chopped
  • 2 Tbsps fresh oregano, chopped
  • ¼ cup EVOO

Preparation

Brine:
  1. Bring water to Boil and add salt. Boil until salt is completely dissolved then cool down brine.
  2. Add Chicken thighs to brine for at least 12 hours and up to 24 hours.
  3. Remove chicken from brine and slice into strips. Place on pre‐soaked skewers for grilling.
Chimichurri:
  1. Combine all ingredients together in a bowl season to taste.
  2. Serve over grilled chicken skewers.

Take a look at our recommended pairing below.


Pairing Recommendations - SB

Pairing Recommendations

In Stock
90 Points - Wine Spectator
Add To Cart
$30.00
/ 750ml
Add To Cart
$360.00
/ Case of 12