The chicken leg seemed like the perfect candidate for this kind of project. Apparently flat, without personality and the one you don't really notice in the meat counter. The chicken leg is a bit like the teenager from a 90s movie that no one notices and that for some reason x she has to give remedial lessons to the cool guy at school to become someone and in two months be named the queen of the prom when she hadn't even planned to go. So I decided to make the chicken leg the queen of the prom, without being the cool teenager a bit retarded, captain of the football team, superficial, but who has feelings deep down.
The goal, to create a simple recipe, easy and quick to make, but which would at the same time be an explosion of flavor. I am a big fan of the spice mix Argentina BBQ Quebec which is excellent on everything including chicken, so it was a good starting point. Here is the recipe that will restore the chicken thigh to its former glory.
Servings: 4
Cooking time: 30 minutes
Preparation time: 30 minutes
Ingredients :
- Chicken thighs
- Pappy's Buffalo Wings Sauce (Best Hot Sauce Ever for Chicken)
- Argentina dry marinade
- Chimichurri
- ½ cup flat-leaf parsley
- ½ cup coriander
- 1 seedless jalapenos
- 2 tbsp oregano
- 1 tbsp thyme
- zest and juice of 1-2 limes
- ½ cup oil
- flower of salt
- pepper
- lemon pepper
- 2 tbsp Firebarns sriracha
- 2 tbsp Firebarns tequila lime sauce
Preparation :
1 Start by chopping all the ingredients for the chimichurri. This can be done in a blender in a minute, but I'm a purist and I like to do it by hand. I find the texture magical this way. By the way, it easily keeps for two weeks in the fridge and can even be frozen.
2 Apply the Argentina BBQ Quebec dry marinade generously on both sides. I like to make incisions on the surface of this type of chicken to have more contact with the fire.
3 Preheat the BBQ between 350-375F. (It also works in the oven)
4 Place the chicken in indirect cooking.
5 Brush twice during cooking, the first time at about 125F internal and then grill. Not long, just enough to give a nice coloring and texture to the skin and I put it back on indirect afterwards. At about 160F I brush a second time.
6 Cook until 175F and remove from BBQ
7 Serve with chimichurri on top.
NB. If time permits, it is always good to brine the chicken. I like to brine for 6 hours and dry and leave to air for 2-3 hours before cooking. This guarantees a super juicy chicken with crispy skin. The base of the brine is 6% non-iodized salt, preferably Kosher, per liter of water. I add aromatics such as herbs and lemons.
Here is a super simple recipe that is an explosion of flavors. Try it and you'll love it.
