Recipe · BBQ Religion
Chicken Gringo Recipe with Gringo Seasoning
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Chicken Gringo is an easy baked chicken thigh recipe that turns simple ingredients into a bold, satisfying meal. Chimichurri style seasoning, olive oil and vinegar give you juicy chicken with crisp golden skin and potatoes full of flavour.
It works for a weeknight dinner or a relaxed weekend cook: one tray, and the chicken juices season the potatoes underneath.
The olive oil and vinegar tenderise the chicken while the chimichurri herbs carry the flavour. Baking everything together lets the juices from the chicken run into the vegetables, so the whole tray ends up balanced.
What you need
- Chicken thighs, skin on
- Gringo, to coat the chicken and season the potatoes
- 100 ml olive oil
- 1/2 tablespoon white vinegar
- Salt to taste
- Potatoes, cut into wedges
- Garlic cloves, whole
- Fresh rosemary
Method
- Rub the Gringo evenly over the raw chicken thighs. Add the olive oil, white vinegar and salt, making sure the chicken is well coated.
- Marinate for at least 2 hours to develop the flavour.
- Preheat the oven to 180 degrees Celsius fan forced. Place the marinated chicken on a baking tray.
- Arrange the potato wedges and whole garlic cloves around and between the chicken. Drizzle or spray olive oil over the potatoes.
- Sprinkle more Gringo and the rosemary over the potatoes to taste.
- Cover the tray with foil and bake for 30 to 35 minutes.
- Remove the foil and return to the oven for another 10 minutes, or until the skin is golden and crisp.
- Serve with a fresh green salad and cherry tomatoes.
Why this works
Gringo is a blend of dehydrated vegetables and herbs, with no added salt in the ingredient list. Its herb-and-garlic profile complements meat, seafood and vegetables.
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