Chimichurri is a classic sauce from Argentina traditionally served with different types of grilled meat. For the best flavor, prepare the Chimichurri sauce and marinate the flank steaks the night before. You’ll be glad you did!

Prep time: 10 minutes + time to marinate
Cook time: 10 minutes
Serves: 4

Chimichurri Sauce

½ c. extra virgin olive oil
1/3 c. red wine vinegar
1 c. fresh flat-leaf parsley
1/3 c. fresh cilantro
2 cloves fresh garlic, peeled
¾ t. crushed red pepper flakes
3 T. fresh lemon juice
1 t. ground cumin
Salt and pepper, to taste Continue reading →

Many people suggest removing the skins from your chicken thighs if you plan to grill them without scorching. The fat will tend to burn on the grill. One solution if you like to keep the skin on, is to cook them skin-side up for the majority of the time so that the skin doesn’t burn and stick to the grill.

Cooking chicken all the way through is important if you’d like to avoid pathogen-borne illness. It’s very helpful to use a meat thermometer! You can also pierce the meat to be sure that it’s no longer bloody, and cut into the center of each thigh to ensure that the color has changed from pink to white all the way through. Continue reading →