Food & Wine Pairing

Grilled Chicken with Chimichurri

grilled chicken skewers

Serves: 8 as Appetizer


* 1/3 C Kosher Salt
* 8 C Water
* 8 Boneless Skinless Chicken Thighs

* 1/4 C Red Wine Vinegar
* 1 t Salt
* 2 garlic cloves, crushed
* 1 C fresh cilantro, chopped
* 1/2 C fresh parsley, chopped
* 2 T fresh oregano, chopped
* 1/4 C EVOO


For Brine: 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.

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

Pairing Recommendations - SB

Pairing Recommendations

2016 Duckhorn Vineyards Napa Valley Sauvignon Blanc
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/ 750ml
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/ Case of 12