Chicken Thighs with Chimmichurri Sauce

Chicken Thighs with Chimmichurri Sauce

Grilled Chicken Thighs with Chimichurri Sauce and Grilled Vegetables
Serve 4
8 Chicken thighs, boneless/skinless (each are about 3 ounces)
1 tablespoon canola or olive oil
Your preferred seasoning (I used Penzey’s Bouquet Garni)

1.  Place chicken thighs on a platter.  Rub oil over both sides.  Sprinkle with seasoning.
2.  Preheat grill for 5 minutes on high.
3.  Grill for 4-5 minutes on each side.
4.  Remove and cover to keep warm.

Nutritional Data (6 ounces of chicken thighs):
Calories:         310
Fat:                  31g
Sat fat:               4g
Chol:              140mg
Sodium:          170mg
Carbs:                0g
Fiber:                 0g
Protein:            38g

Chimichurri Sauce
10 garlic cloves (this is delicious but a bit pungent)
1 bunch parsley
1 cup chopped onion
1/2 cup white wine vinegar
2 tablespoons olive oil
1 tablespoon fresh lemon juice
1 teaspoon fresh grated lemon zest
1/2 teaspoon black pepper

1.  Process garlic in food processor until chopped.  Add remaining ingredients.  Process for 1 minute or until finely minced. It will not be smooth.

This is a very tart sauce. If you don’t like it this sour, add sugar (or sweetener) to taste.

Nutritional Data (1/4 cup serving):
Calories:         104
Fat:                    8g
Sat fat:            1.1g
Chol:                0mg
Sodium:          38mg
Carbs:            7.7g
Fiber:             3.8g
Protein:          1.6g

Grilled Vegetables
1 head cauliflower, cut into moderate size chunks
1 head broccoli, cut into similar sized chunks
3 small zucchini, cut into 1 inch pieces
8 ounces mushrooms, whole, washed
2 tablespoons olive oil
1 tablespoon balsamic vinegar
Spices (I used Penzey’s Sunny Paris.)

1.  Place cauliflower in a microwave safe bowl, and cook on high for 3-4 minutes. The goal is to get the cauliflower hot and start to cook, but not cook it completely.
2.  When the cauliflower is out of the microwave, add all other veggies, and top with the remaining ingredients.  Toss to coat and set aside.
3.  Preheat your grill, and if you have one, a grill vegetable basket.  (Mine is similar to this.)
4.  Pour veggies into the basket.  Occasionally toss them around to ensure more even cooking.  You want some browning of the veggies for the best flavor. 

Nutritional data will vary depending on the vegetables used.