Chicken Legs On The Grill with Red Chimichurri
1½ cups chopped Italian parsley
1 cup olive oil
2 garlic cloves
¼ cup plus 1 tablespoon red wine vinegar
1 tablespoon oregano
1 teaspoon adobo from chipotles
1 tablespoon smoked paprika
Puree all ingredients for the marinade, add the chicken and marinate overnight. Before grilling, allow the excess marinade to drip off the chicken. Grill on medium heat until cooked through. Season with salt after grilling.
*You can reserve some marinade before adding the chicken to serve with the chicken if desired.
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