Chimichurri Chicken Thighs with Cauliflower Rice

Ingredients
    Chimichurri Chicken Thighs with Cauliflower Rice Ingredients
  • 6 pieces Bone-in, skin-on chicken thighs (You can use boneless, skinless chicken thighs if preferred.)
  • 1/2 cup Gluten-free soy sauce (Ensure it is gluten-free to keep the dish gluten-free.)
  • 1/4 cup Olive oil (Extra virgin olive oil works best for flavor.)
  • 1/4 cup Fresh parsley, chopped
  • 2 tablespoons Fresh oregano, chopped
  • 4 cloves Garlic, minced
  • 1 teaspoon Red pepper flakes (Adjust based on your spice preference.)
  • 1 teaspoon Salt
  • 1/2 teaspoon Black pepper
  • 1 head Cauliflower, riced (You can rice your cauliflower at home or use store-bought cauliflower rice for convenience.)
  • 2 tablespoons Lemon juice (Freshly squeezed lemon juice works best for flavor.)
  • 2 tablespoons Fresh cilantro, chopped
Instructions
    Marinating the Chicken Thighs
  1. 1
    Prepare the MarinadeIn a bowl, combine 1/2 cup of gluten-free soy sauce, 1/4 cup of olive oil, 4 minced garlic cloves, 2 tablespoons of red wine vinegar, 1 tablespoon of smoked paprika, 1 teaspoon of cumin, and salt and pepper to taste.
    For a kick of heat, add a pinch of red pepper flakes.
  2. 2
    Marinate the ChickenPlace the chicken thighs in a resealable bag or a bowl, pour the marinade over them, seal or cover, and refrigerate for at least 1 hour or overnight for maximum flavor.
    3. Preparing the Chimichurri Sauce
  3. 3
    Make the ChimichurriIn a food processor, pulse together 1 cup of fresh parsley, 1/2 cup of fresh cilantro, 4 cloves of garlic, 1/4 cup of red wine vinegar, 1/2 cup of olive oil, 1 teaspoon of red pepper flakes, and salt and pepper to taste until smooth.
    Adjust the seasoning with more salt, pepper, or vinegar to suit your taste.
    4. Cooking the Chicken and Cauliflower Rice
  4. 4
    Grill the ChickenPreheat a grill or grill pan over medium-high heat. Grill the chicken thighs for 6-7 minutes per side, or until they reach an internal temperature of 165°F (74°C).
  5. 5
    Prepare the Cauliflower RiceIn a skillet, heat 2 tablespoons of olive oil over medium heat. Add riced cauliflower and sauté for 5-7 minutes until tender. Season with salt and pepper.
    6. Assembling and Serving
  6. 6
    Serve the DishPlate the cauliflower rice, top with grilled chimichurri chicken thighs, and drizzle with the prepared chimichurri sauce. Enjoy hot!
    Garnish with fresh herbs or a squeeze of lemon for an extra burst of flavor.

Nutrition Facts

Servings 4

Serving Size 1

Amount Per Serving
Calories 320kcal
% Daily Value *
Total Fat 28g44%
Saturated Fat 6g30%
Cholesterol 116mg39%
Sodium 1010mg43%
Potassium 595mg17%
Total Carbohydrate 6g2%
Dietary Fiber 2g8%
Sugars 2g
Protein 32g64%

* Percent Daily Values are based on a 2,000-calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note
  • For a vegan version, swap chicken thighs with tofu or tempeh marinated in chimichurri sauce.
  • Make sure all ingredients used are certified gluten-free to ensure the dish remains gluten-free.
  • Feel free to customize the level of spiciness by adjusting the amount of red pepper flakes in the chimichurri sauce.
  • To add a smoky flavor, grill the chicken thighs instead of pan-searing them.
  • Leftover chimichurri sauce can be stored in an airtight container in the refrigerator for up to a week.
Keywords: gluten-free, chimichurri, chicken thighs, cauliflower rice, flavorful
Read it online: https://simplydeliciousbites.com/recipe/gluten-free-chimichurri-chicken-thighs-with-cauliflower-rice/

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