Hola Hola Hola!
Can you believe 2019 is almost over? Today I’m sharing an appetizer fit for New Year’s Eve celebrations!
The weather here in California has been constantly warm, so I’ve been spending a lot of time this year grilling. For Thanksgiving, we actually decided to grill sirloin steaks instead of doing a turkey because it’s been so nice.
I’ll be hosting a carne asada for New Years Eve and one of the appetizers I’ll be making are these grilled chicken wings with cilantro chimichurri that get a tangy and spicy kick from the addition of Rio Luna Organic Nacho Sliced Jalapenos and their juice.
If you’re not familiar with Rio Luna Organic Peppers they bring you the highest quality organic peppers and chiles that have been used by professional chefs for years. They have a special heat index meter on the side of each label, so you know just how spicy the peppers are. Their peppers and chiles are also certified organic, GMO-free, kosher, fat free, low calorie and cholesterol free.
These wings are actually pretty easy to make, they marinate for an hour in a mojo comprised of orange and lemon juice, garlic and salt and pepper, grilled for 20 minutes and then tossed in the tangy chimichurri. If you have some extra time and ingredients, make a double batch of the chimichurri and use it to dress up a roasted chicken, or to use as a dipping sauce for just about anything you can imagine!
I hope you have a great rest of the Holiday season, and I can’t wait to come back next year to share many more delicious recipes with you.
Nos vemos pronto!
Grilled Chicken Wings with a Cilantro Chimichurri
Ingredients
For the Marinade
- ¼ Cup Orange Juice
- 2 Tbsp Lemon Juice
- 2 Tbsp Pickled jalapeño liquid
- 1 Tbsp Vegetable Oil
- 2 Garlic Cloves finely chopped
- 2 Tsp Kosher Salt
- ½ Tsp Cracked Black Pepper
- 3 ½ Lbs Chicken Wings (party wings)
For the Chimichurri
- ¼ Cup Finely chopped cilantro
- 2 Tbsp Finely Chopped flat-leaf parsley
- 2 Tbsp Rio Luna Organic Nacho Sliced Jalapenos finely chopped
- 1 Fresno Chili finely diced
- 1 Tbsp Finely chopped shallot
- 1 Tbsp Finely chopped garlic
- 1 ½ Tsp Kosher salt plus more to taste
- 3 Tbsp Red wine vinegar
- ⅔ Cup Extra virgin olive oil
Instructions
- To make the marinade mix together all the ingredients in the bottom of a 9×13 glass baking dish or a gallon size zip top bag then add the chicken wings and carefully mix to coat. Cover the dish with plastic wrap and place in the fridge for at least an hour but not more than 3 hours.
- While the chicken marinades, make the chimichurri: mix together all the ingredients in a small bowl, taste for salt, and set aside in the fridge for the flavors to meld while the chicken marinades and grills.
- When you’re ready to grill the wings, heat the grill to medium high, aiming for 375-400ºF, and grill the chicken for 20 minutes, or until cooked, flipping every 4 minutes to make sure the chicken doesn’t stick.
- Once the chicken is cooked toss the wings in half the chimichurri, plate to serve, and top with the remaining chimichurri.
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