Grilled Pineapple Chimichurri Chicken

@brandongouveia

A taste of summer with @brandongouveia Vibrant Grilled Pineapple Chimichurri Chicken. It’s simply delicious and full of fresh flavors. Full recipe below!

Grilled Pineapple Chimichurri Chicken

Ingredients
Chicken:
2 lb chicken thighs, skin on and deboned
¼ cup olive oil
2 teaspoons chicken bouillon
½ tablespoon smoked paprika
½ tablespoon garlic powder
½ tablespoon dried oregano
½ teaspoon sea salt
½ teaspoon black pepper
¼ teaspoon turmeric
¼ teaspoon cumin
Pineapple Chimichurri:
½ pineapple
1 cup olive oil
½ cup red wine vinegar
½ cup chopped parsley
½ cup chopped cilantro
5 garlic cloves, minced
1 red chile pepper, minced

Instructions
1. Prepare the chicken: In a large bowl, add the chicken thighs, olive oil, bouillon, paprika, garlic powder, oregano, sea salt, black pepper, turmeric, and cumin. Mix until evenly coated. Let marinate at room temperature for at least 30 minutes, or refrigerate to marinate for longer.
2. Preheat the grill to 375°F (190°C) and oil the grates.
3. Place the chicken thighs, skin-side down, on the prepared grates and cook for about 6 minutes, then flip. Continue cooking for an additional 6 minutes, or until an instant-read thermometer inserted into the chicken reads 165°F (73°C). I usually pull mine at 160°F (71°C) and let the carryover cooking finish it.
4. While the chicken thighs cook, prepare the chimichurri: Place the ½ pineapple for the chimichurri on the grill, flipping every few minutes. Pull when charred on both sides, about 10 minutes, then dice. In a medium bowl, mix together the diced pineapple, olive oil, vinegar, parsley, cilantro, garlic, and chile pepper in a medium bowl until well combined.
5. Remove the chicken from the grill and place on a plate.
6. Spoon the chimichurri on top of the juicy grilled chicken thighs, and enjoy!