John Myers
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Chicken Legs with Green and Red Chimichurri
The perfect chicken legs with green and red chimichurri recipe with a picture and simple step-by-step instructions.
- 4 piece Chicken leg
- 6 tablespoon Chopped parsley
- 6 tablespoon Chopped coriander
- 2 teaspoon Pepper
- 2 teaspoon Laurel
- 1 piece Onion
- 1 glass Garlic in oil
- 4 piece Cherry tomatoes
- 2 teaspoon Lime juice
- 2 teaspoon White wine vinegar
- 6 tablespoon Olive oil
- 1 piece Red peppers
- 1 piece Green peppers
- 2 Knife point Chilli flakes
Green chimichurri sauce
- Crush 3 tablespoons of chopped parsley, 3 tablespoons of chopped coriander, 1 teaspoon each of red and green hot peppers, a pinch of chilli flakes, 1 teaspoon of pepper, 1 teaspoon of chopped bay leaves, 1 tablespoon of chopped onions, 1 teaspoon of garlic and 1 teaspoon each of lime juice and white wine vinegar in a mortar.
- Mix the whole thing together and then use 3 tablespoons of olive oil to make a smooth sauce.
Red chimichurri sauce
- Use the same ingredients as for the green chimichurri sauce: crush 3 tablespoons of chopped parsley, 3 tablespoons of chopped coriander, 1 teaspoon each of red and green peppers, a pinch of chilli flakes, 1 teaspoon of pepper, 1 teaspoon of chopped bay leaf, 1 tablespoon chopped onions, 1 teaspoon of garlic (in oil) and a teaspoon each of lime juice and white wine vinegar in a mortar.
- Mix the whole thing together and then use 3 tablespoons of olive oil to make a smooth sauce.
- Finally add the chopped cherry tomatoes.
Chicken legs
- Peel the skin off the chicken legs.
- Put the two sauces on the meat as a marinade.
- Now pull the skin over it again.
- Leave the chicken drumsticks in the refrigerator for 3 to 4 hours.
- Roast the meat on the grill for 15 minutes, turning it constantly.
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