Recipes

Chimichurri chicken thighs & kousama grains

Name: Chimichurri chicken thighs & kousama grains
Yield: 0
Ingredients: 100g Street Food Cuban Chimichurri; 2 pieces Chicken Thigh Boneless Skinless; 200g Cuisin Easy Kousama Salad

Created by our pub chef Craig, this vibrant main dish is a simple, cost-effective addition to your summer pub menu. Using just a few key ingredients, it keeps prep time low and waste minimal, while still delivering bold, punchy flavours. With the zesty chimichurri glaze and nourishing Kousama salad, this dish an ideal lighter BBQ option for health-conscious customers.

22/07/2025

Rating

Votes: 2 Average: 1

Ingredients

Street Food Cuban Chimichurri	100g
Chicken Thigh Boneless Skinless	2 pieces
Cuisin Easy Kousama Salad	200g

Method

Remove the Kousama salad from the freezer and defrost completely.
Place the chicken thighs in a bowl and coat thoroughly with the chimichurri glaze.
Cover and marinate for at least 2 hours in the fridge.
Preheat a griddle pan over medium-high heat. Grill the chicken thighs until fully cooked through, reaching an internal temperature of 75°C (165°F), and the outside is charred.
Place the Kousama salad on the bottom of the plate. Arrange the chargrilled chicken on top, garnish with some chopped herbs and serve with a side of cool sour cream (optional).