DIY Argentinean BBQ

For the chimichurri:
Add all ingredients to a food processor and process until a sauce forms. Taste, and add more salt if you’d like. If the sauce is too thick, scrape down the sides of the food processor and add another tablespoon or two of water to thin it out. Transfer the chimichurri to a bowl and set aside until ready to use.

Prepare the grill for high-heat grilling. Toss chicken thighs with 2 teaspoons of paprika, 1 teaspoon salt, 1 teaspoon pepper, and 2 tablespoons olive oil. Sprinkle veggies with the rest of the spices and the remaining tablespoon of olive oil.

Grill veggies and chicken to your preference, about 5 minutes on each side until chicken is cooked through and nicely charred.

For the rice:
Brown the chorizo in a skillet over medium heat until crispy, breaking it up with a spoon as you go. Arrange the rice on a platter and top with the chorizo.

To serve, place the grilled chicken and veggies on the same platter with the rice, then drizzle with the chimichurri.

Serve extra chimichurri for passing at the table. Devour!

Notes:
• This is a guide for this type of meal. The rice, chorizo, and chimichurri make it special, but you can grill any meat/protein and veggies you enjoy!
• The chimichurri can be made several days in advance and kept in the fridge until you’re ready to use it.
• To assemble this meal, I like to make the chimichurri first, then assign someone to grill while I work on the rice and chorizo. The more the merrier, and the meal comes together seamlessly when one person isn’t rushing from the kitchen to the grill to get this meal done.