7 Best Kosher Dulce De Leche Supplies For Foodservice Professionals

Gaucho Ranch Chimichurri doubles as a flavorful marinade and finishing sauce, giving grilled chicken bold garlic and herb flavor.

Ingredients

• 1½ pounds boneless, skinless chicken thighs
• ½ cup Gaucho Ranch Chimichurri, divided
• ½ teaspoon smoked paprika
• Salt and black pepper, to taste
• Lemon wedges, for serving

Instructions

1. Marinate. Combine chicken, ⅓ cup chimichurri, paprika, and a little salt and pepper. Cover and refrigerate for 30 minutes to 4 hours. Keep the remaining chimichurri separate for serving.
2. Prepare the grill. Heat to medium-high and lightly oil the grates.
3. Grill. Remove chicken from the marinade, letting excess drip off. Discard the used marinade. Grill for approximately 6–8 minutes per side, until the thickest part reaches 165°F.
4. Finish. Rest for 5 minutes. Spoon the reserved chimichurri over the chicken and serve with lemon wedges.

For a fish versionUse salmon fillets, marinate for 15–30 minutes, then bake at 400°F for approximately 12–15 minutes, until the thickest part reaches 145°F.