Chimichurri Grilled Wings
- Prep: 15 min
- Cook: 20 min
- Total: 35 min
- Servings: 6
¾ cup fresh oregano leaves
1½ cups fresh parsley leaves
4 cloves garlic
½ cup red wine vinegar
¾ cup extra-virgin olive oil
kosher salt and fresh black pepper, to taste
3 pounds chicken wings
In a food processor or blender, pulse the oregano, parsley, garlic, vinegar and olive oil until it resembles a chunky chimichurri paste. Season to taste with salt and pepper.
Mix ½ cup of the chimichurri with the Simply Ranch dressing and refrigerate until ready to use. In a Glad Zipper bag, rub the remaining chimichurri onto the wings and marinate for at least 30 minutes, or up to overnight in the refrigerator.
Prepare a grill for direct cooking over medium-high heat using Kingsford® charcoal, or heat a grill pan over medium-high heat. Place the wings on the grill, turning every 3–4 minutes for about 20 minutes, until cooked through.
Remove chicken from grill and serve with the dipping sauce.
For safe meat preparation, reference the USDA website.
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