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Grilled Chicken Wings with a Cilantro Chimichurri

Makes 3 ½ lbs.
Course: Appetizer
Cuisine: bbq
Keyword: Chicken wings, chimichurri, grilled chicken, grilled chicken wings
Servings: 6 People
Calories:

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 9x13 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.