Food & Wine Pairing

Grilled Chicken with Chimichurri

grilled chicken skewers

Serves: 8 as Appetizer


  • 1/3 cup Kosher Salt
  • 8 cups Water
  • 8 Boneless Skinless Chicken Thighs
  • 1/4 cup Red Wine Vinegar
  • 1 tsp Salt
  • 2 garlic cloves, crushed
  • 1 cup fresh cilantro, chopped
  • 1/2 cup fresh parsley, chopped
  • 2 Tbsps fresh oregano, chopped
  • 1/4 cup EVOO



Bring water to Boil and add salt. Boil until salt is completely dissolved then cool down brine. Add Chicken thighs to brine for at least 12 hours and up to 24 hours. Remove chicken from brine and slice into strips. Place on pre‐soaked skewers for grilling.


Combine all ingredients together in a bowl season to taste. Serve over grilled chicken skewers.

Pairing Recommendations - SB

Pairing Recommendations

2017 Duckhorn Vineyards Napa Valley Sauvignon Blanc Image
In Stock
90 Points - Wine Spectator
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/ 750ml
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/ Case of 12