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Smoked paprika chicken legs, finished with an herby, spicy chimichurri sauce is a great way to liven up your chicken routine with savory flavor.
6 Whole chicken legs
2 Tablespoon Olive oil
1 Tablespoon paprika
1 Tablespoon crushed coriander seeds
1 lime, zested
1 1/2 Teaspoon Sea salt
1 Teaspoon freshly cracked black pepper
4 lime halves, for serving
1 Cup fresh flat-leaf parsley leaves
1 Cup Fresh cilantro leaves
1 jalapeño, halved and seeded
1/2 Medium Spanish onion, finely diced
3 Clove garlic, peeled
3 Tablespoon fresh squeezed lime juice
2 Tablespoon Red wine vinegar
1/3 Cup extra-virgin olive oil
1/2 Teaspoon Sea salt
1/2 Teaspoon freshly cracked black pepper
6 Whole chicken legs
2 Tablespoon Olive oil
1 Tablespoon paprika
1 Tablespoon crushed coriander seeds
1 lime, zested
1 1/2 Teaspoon Sea salt
1 Teaspoon freshly cracked black pepper
425 ˚F
425 ˚F
165 ˚F
1 Cup fresh flat-leaf parsley leaves
1 Cup Fresh cilantro leaves
1 jalapeño, halved and seeded
1/2 Medium Spanish onion, finely diced
3 Clove garlic, peeled
3 Tablespoon fresh squeezed lime juice
2 Tablespoon Red wine vinegar
1/3 Cup extra-virgin olive oil
1/2 Teaspoon Sea salt
1/2 Teaspoon freshly cracked black pepper
4 lime halves, for serving