DisclaimerTerms Of UseGDPR PolicyCookie Policy

lazychefmagic

Chimichurri Chicken Thighs Flavorful and Juicy Dish

by
To make Chimichurri Chicken Thighs, gather these ingredients: - 4 chicken thighs (skin-on for crispiness or skinless for lightness) - 1 cup fresh parsley, finely chopped - 1/2 cup fresh cilantro, finely chopped - 4 cloves garlic, minced - 1/4 cup high-quality olive oil - 2 tablespoons red wine vinegar or apple cider vinegar - 1 teaspoon red pepper flakes - 1 teaspoon smoked paprika - Salt and freshly cracked black pepper, to taste - Juice of 1 fresh lime When picking chicken thighs, freshness matters. Look for thighs that appear pink and moist. Avoid any that seem dull or off-color. The skin should be tight, not loose. If you prefer skin-on, check for crispy skin. For skinless thighs, choose ones that feel firm. Sourcing local or free-range chicken can enhance flavor and nutrition. You can easily adjust this recipe for dietary needs. If you want a lower-fat option, use skinless thighs. For a vegetarian version, substitute chicken with firm tofu or portobello mushrooms. If you're sensitive to gluten, ensure your vinegar is gluten-free. Adjust the red pepper flakes to make the dish milder or skip them for a no-heat option. You can also swap out the herbs. Use basil or oregano instead of parsley and cilantro if desired. For the full recipe, check out the detailed instructions and cooking tips. To start, gather your ingredients for the chimichurri sauce. In a bowl, mix: - 1 cup fresh parsley, finely chopped - 1/2 cup fresh cilantro, finely chopped - 4 cloves garlic, minced - 1/4 cup high-quality olive oil - 2 tablespoons red wine vinegar (or apple cider vinegar) - 1 teaspoon red pepper flakes - 1 teaspoon smoked paprika - Salt and freshly cracked black pepper, to taste - Juice of 1 fresh lime Whisk everything together until it looks good. Set aside a quarter of the sauce to drizzle on the chicken later. First, dry the chicken thighs with paper towels. This helps them get crispy. Season both sides with salt and pepper. Heat a small drizzle of olive oil in a large skillet over medium heat. Add the chicken thighs, skin-side down if you chose skin-on. Sear them for about 6-7 minutes until they turn golden brown. Carefully flip the thighs and pour half of the chimichurri sauce over them. Cover the skillet with a lid. Let them cook for another 10-12 minutes until the internal temperature hits 165°F (75°C). This ensures the chicken is cooked well and juicy. Once the chicken is done, take the skillet off the heat. Let the chicken rest for about 5 minutes. This resting time makes the meat juicy. Just before serving, drizzle the reserved chimichurri sauce on top. This adds a fresh burst of flavor to your dish. You can serve the chicken on a colorful plate with lime wedges and extra herbs for a beautiful look. To get a great sear on chicken thighs, start with dry meat. Pat them with paper towels. This helps the skin get crispy. Heat your skillet on medium heat. Add a little olive oil. When the oil shimmers, it’s time to add the thighs. If you use skin-on thighs, place them skin-side down. Let them cook undisturbed for 6-7 minutes. This gives them a nice golden crust. Flip them carefully to avoid splatter. Chimichurri can be simple or bold. Start with the basics: parsley and cilantro. If you want more flavor, add more garlic. Enjoy a spicy kick? Toss in extra red pepper flakes. Prefer a milder sauce? Skip the heat altogether. The vinegar adds tang, but you can swap it out. Try lime juice for a different twist. Each change will create a unique taste for your chicken thighs. Chimichurri chicken thighs shine on their own but pair well with sides. Try them with rice or grilled veggies for a colorful plate. A simple salad adds freshness. You can also serve them with crusty bread. This helps soak up the chimichurri sauce. For a fun twist, add chips and salsa on the side. Everyone loves a good dipping option! For more cooking ideas, check out the Full Recipe. {{image_4}} Grilling chicken thighs gives them a smoky flavor. Start by marinating the thighs in the chimichurri sauce for at least 30 minutes. This adds flavor and tenderizes the meat. Preheat your grill to medium-high heat. Place the chicken on the grill and cook for about 6-8 minutes per side. Make sure the internal temperature hits 165°F (75°C). Serve with extra chimichurri sauce on the side for dipping. You can change the flavor by using different herbs or spices. Try adding basil or oregano for a new twist. Fresh thyme or dill can also make a unique mix. If you want more heat, use cayenne pepper instead of red pepper flakes. Don’t be afraid to experiment! The goal is to find a mix that makes your taste buds dance. You can cook the chicken thighs in an oven or skillet. If you choose the oven, preheat it to 400°F (200°C). Place the seasoned thighs on a baking sheet and bake for 25-30 minutes. The chicken will be juicy and flavorful. Cooking in a skillet gives a nice sear. Both methods work well, so pick what you prefer. Each method brings out the chimichurri's bright flavors in its own way. For the full recipe, check out the detailed instructions above. To keep your leftover chimichurri chicken thighs fresh, store them in an airtight container. Make sure the chicken cools down fully before sealing. Place the container in the fridge. It will last for about three to four days. If you want to keep it longer, consider freezing. Reheating chicken thighs can be tricky. To avoid dryness, use a skillet or oven. If using a skillet, add a splash of water or broth. Heat over low heat, covering with a lid. This keeps moisture in. For oven reheating, wrap the chicken in foil. Bake at 350°F (175°C) for about 15-20 minutes. Check the internal temperature to ensure it reaches 165°F (75°C) again. Freezing chimichurri sauce is easy and smart. Pour the sauce into ice cube trays. Once frozen, pop them out and store in a freezer bag. This method helps you use just what you need later. The sauce keeps well for up to three months in the freezer. When ready to use, thaw in the fridge overnight or in warm water. Chimichurri is a vibrant sauce from Argentina. It blends fresh herbs, garlic, and oil. Many people use it with grilled meats. The mix of parsley and cilantro gives it a bright green look. This sauce brings a zesty kick to any dish. You can find it in many South American kitchens. It is perfect for adding flavor to plain chicken thighs. Yes, you can make chimichurri sauce ahead of time. It tastes even better after sitting for a few hours. Just store it in the fridge in a sealed container. Let it sit for at least 30 minutes to let the flavors blend. This way, you save time on busy days. Chimichurri chicken thighs pair well with many sides. Here are some great options: - Grilled Vegetables: Bell peppers and zucchini add color and crunch. - Rice: Fluffy white or brown rice soaks up the sauce well. - Potatoes: Roasted or mashed potatoes make a filling side. - Salad: A simple green salad with light dressing balances the meal. - Bread: Fresh crusty bread is great for dipping into the chimichurri sauce. These sides complement the juicy chicken perfectly. You can find the full recipe for chimichurri chicken thighs [here](#). Chimichurri chicken thighs are tasty and easy to make. We explored the ingredients, cooking methods, and tips. Choosing good chicken thighs helps with flavor. The chimichurri sauce adds a zesty kick. You can substitute ingredients to fit your diet. Remember to let your chicken rest for the best taste. Try grilling or using different herbs for fun variations. You can store leftovers and reheat them well. With these steps, you're ready to enjoy a delicious meal anytime. Happy cooking!
Save It Jump to Recipe

If you’re looking for a juicy, flavorful dish that impresses every time, you’re in the right place. Chimichurri chicken thighs are not just a meal; they’re a feast for the senses. With a zesty herb sauce, these thighs pack a punch. I’ll guide you through every step, from picking the best ingredients to cooking and serving tips. Let’s dive into this tasty journey together!

Ingredients

List of Ingredients for Chimichurri Chicken Thighs

To make Chimichurri Chicken Thighs, gather these ingredients:

– 4 chicken thighs (skin-on for crispiness or skinless for lightness)

– 1 cup fresh parsley, finely chopped

– 1/2 cup fresh cilantro, finely chopped

– 4 cloves garlic, minced

– 1/4 cup high-quality olive oil

– 2 tablespoons red wine vinegar or apple cider vinegar

– 1 teaspoon red pepper flakes

– 1 teaspoon smoked paprika

– Salt and freshly cracked black pepper, to taste

– Juice of 1 fresh lime

Tips for Choosing the Best Chicken Thighs

When picking chicken thighs, freshness matters. Look for thighs that appear pink and moist. Avoid any that seem dull or off-color. The skin should be tight, not loose. If you prefer skin-on, check for crispy skin. For skinless thighs, choose ones that feel firm. Sourcing local or free-range chicken can enhance flavor and nutrition.

Ingredient Substitutions for Dietary Needs

You can easily adjust this recipe for dietary needs. If you want a lower-fat option, use skinless thighs. For a vegetarian version, substitute chicken with firm tofu or portobello mushrooms. If you’re sensitive to gluten, ensure your vinegar is gluten-free. Adjust the red pepper flakes to make the dish milder or skip them for a no-heat option. You can also swap out the herbs. Use basil or oregano instead of parsley and cilantro if desired.

For the full recipe, check out the detailed instructions and cooking tips.

Step-by-Step Instructions

How to Prepare the Chimichurri Sauce

To start, gather your ingredients for the chimichurri sauce. In a bowl, mix:

– 1 cup fresh parsley, finely chopped

– 1/2 cup fresh cilantro, finely chopped

– 4 cloves garlic, minced

– 1/4 cup high-quality olive oil

– 2 tablespoons red wine vinegar (or apple cider vinegar)

– 1 teaspoon red pepper flakes

– 1 teaspoon smoked paprika

– Salt and freshly cracked black pepper, to taste

– Juice of 1 fresh lime

Whisk everything together until it looks good. Set aside a quarter of the sauce to drizzle on the chicken later.

Cooking the Chicken Thighs: Searing and Flavoring

First, dry the chicken thighs with paper towels. This helps them get crispy. Season both sides with salt and pepper. Heat a small drizzle of olive oil in a large skillet over medium heat. Add the chicken thighs, skin-side down if you chose skin-on. Sear them for about 6-7 minutes until they turn golden brown.

Carefully flip the thighs and pour half of the chimichurri sauce over them. Cover the skillet with a lid. Let them cook for another 10-12 minutes until the internal temperature hits 165°F (75°C). This ensures the chicken is cooked well and juicy.

Resting and Serving Suggestions

Once the chicken is done, take the skillet off the heat. Let the chicken rest for about 5 minutes. This resting time makes the meat juicy. Just before serving, drizzle the reserved chimichurri sauce on top. This adds a fresh burst of flavor to your dish. You can serve the chicken on a colorful plate with lime wedges and extra herbs for a beautiful look.

Tips & Tricks

Achieving the Perfect Sear on Chicken Thighs

To get a great sear on chicken thighs, start with dry meat. Pat them with paper towels. This helps the skin get crispy. Heat your skillet on medium heat. Add a little olive oil. When the oil shimmers, it’s time to add the thighs. If you use skin-on thighs, place them skin-side down. Let them cook undisturbed for 6-7 minutes. This gives them a nice golden crust. Flip them carefully to avoid splatter.

How to Adjust Flavor with Chimichurri Ingredients

Chimichurri can be simple or bold. Start with the basics: parsley and cilantro. If you want more flavor, add more garlic. Enjoy a spicy kick? Toss in extra red pepper flakes. Prefer a milder sauce? Skip the heat altogether. The vinegar adds tang, but you can swap it out. Try lime juice for a different twist. Each change will create a unique taste for your chicken thighs.

Serving Suggestions and Pairing Ideas

Chimichurri chicken thighs shine on their own but pair well with sides. Try them with rice or grilled veggies for a colorful plate. A simple salad adds freshness. You can also serve them with crusty bread. This helps soak up the chimichurri sauce. For a fun twist, add chips and salsa on the side. Everyone loves a good dipping option! For more cooking ideas, check out the Full Recipe.

Variations

Grilled Chimichurri Chicken Thighs Recipe

Grilling chicken thighs gives them a smoky flavor. Start by marinating the thighs in the chimichurri sauce for at least 30 minutes. This adds flavor and tenderizes the meat. Preheat your grill to medium-high heat. Place the chicken on the grill and cook for about 6-8 minutes per side. Make sure the internal temperature hits 165°F (75°C). Serve with extra chimichurri sauce on the side for dipping.

Adding Different Herbs or Spices

You can change the flavor by using different herbs or spices. Try adding basil or oregano for a new twist. Fresh thyme or dill can also make a unique mix. If you want more heat, use cayenne pepper instead of red pepper flakes. Don’t be afraid to experiment! The goal is to find a mix that makes your taste buds dance.

Alternative Cooking Methods: Oven vs. Skillet

You can cook the chicken thighs in an oven or skillet. If you choose the oven, preheat it to 400°F (200°C). Place the seasoned thighs on a baking sheet and bake for 25-30 minutes. The chicken will be juicy and flavorful. Cooking in a skillet gives a nice sear. Both methods work well, so pick what you prefer. Each method brings out the chimichurri’s bright flavors in its own way. For the full recipe, check out the detailed instructions above.

Storage Info

Best Ways to Store Leftover Chimichurri Chicken Thighs

To keep your leftover chimichurri chicken thighs fresh, store them in an airtight container. Make sure the chicken cools down fully before sealing. Place the container in the fridge. It will last for about three to four days. If you want to keep it longer, consider freezing.

How to Reheat Chicken Thighs Without Drying Them Out

Reheating chicken thighs can be tricky. To avoid dryness, use a skillet or oven. If using a skillet, add a splash of water or broth. Heat over low heat, covering with a lid. This keeps moisture in. For oven reheating, wrap the chicken in foil. Bake at 350°F (175°C) for about 15-20 minutes. Check the internal temperature to ensure it reaches 165°F (75°C) again.

Freezing Chimichurri Sauce for Later Use

Freezing chimichurri sauce is easy and smart. Pour the sauce into ice cube trays. Once frozen, pop them out and store in a freezer bag. This method helps you use just what you need later. The sauce keeps well for up to three months in the freezer. When ready to use, thaw in the fridge overnight or in warm water.

FAQs

What is Chimichurri and Where Did It Originate?

Chimichurri is a vibrant sauce from Argentina. It blends fresh herbs, garlic, and oil. Many people use it with grilled meats. The mix of parsley and cilantro gives it a bright green look. This sauce brings a zesty kick to any dish. You can find it in many South American kitchens. It is perfect for adding flavor to plain chicken thighs.

Can I Make Chimichurri Sauce in Advance?

Yes, you can make chimichurri sauce ahead of time. It tastes even better after sitting for a few hours. Just store it in the fridge in a sealed container. Let it sit for at least 30 minutes to let the flavors blend. This way, you save time on busy days.

What Are the Best Side Dishes to Serve with Chimichurri Chicken Thighs?

Chimichurri chicken thighs pair well with many sides. Here are some great options:

– Grilled Vegetables: Bell peppers and zucchini add color and crunch.

– Rice: Fluffy white or brown rice soaks up the sauce well.

– Potatoes: Roasted or mashed potatoes make a filling side.

– Salad: A simple green salad with light dressing balances the meal.

– Bread: Fresh crusty bread is great for dipping into the chimichurri sauce.

These sides complement the juicy chicken perfectly. You can find the full recipe for chimichurri chicken thighs [here](#).

Chimichurri chicken thighs are tasty and easy to make. We explored the ingredients, cooking methods, and tips. Choosing good chicken thighs helps with flavor. The chimichurri sauce adds a zesty kick. You can substitute ingredients to fit your diet.

Remember to let your chicken rest for the best taste. Try grilling or using different herbs for fun variations. You can store leftovers and reheat them well. With these steps, you’re ready to enjoy a delicious meal anytime. Happy cooking!

To make Chimichurri Chicken Thighs, gather these ingredients: - 4 chicken thighs (skin-on for crispiness or skinless for lightness) - 1 cup fresh parsley, finely chopped - 1/2 cup fresh cilantro, finely chopped - 4 cloves garlic, minced - 1/4 cup high-quality olive oil - 2 tablespoons red wine vinegar or apple cider vinegar - 1 teaspoon red pepper flakes - 1 teaspoon smoked paprika - Salt and freshly cracked black pepper, to taste - Juice of 1 fresh lime When picking chicken thighs, freshness matters. Look for thighs that appear pink and moist. Avoid any that seem dull or off-color. The skin should be tight, not loose. If you prefer skin-on, check for crispy skin. For skinless thighs, choose ones that feel firm. Sourcing local or free-range chicken can enhance flavor and nutrition. You can easily adjust this recipe for dietary needs. If you want a lower-fat option, use skinless thighs. For a vegetarian version, substitute chicken with firm tofu or portobello mushrooms. If you're sensitive to gluten, ensure your vinegar is gluten-free. Adjust the red pepper flakes to make the dish milder or skip them for a no-heat option. You can also swap out the herbs. Use basil or oregano instead of parsley and cilantro if desired. For the full recipe, check out the detailed instructions and cooking tips. To start, gather your ingredients for the chimichurri sauce. In a bowl, mix: - 1 cup fresh parsley, finely chopped - 1/2 cup fresh cilantro, finely chopped - 4 cloves garlic, minced - 1/4 cup high-quality olive oil - 2 tablespoons red wine vinegar (or apple cider vinegar) - 1 teaspoon red pepper flakes - 1 teaspoon smoked paprika - Salt and freshly cracked black pepper, to taste - Juice of 1 fresh lime Whisk everything together until it looks good. Set aside a quarter of the sauce to drizzle on the chicken later. First, dry the chicken thighs with paper towels. This helps them get crispy. Season both sides with salt and pepper. Heat a small drizzle of olive oil in a large skillet over medium heat. Add the chicken thighs, skin-side down if you chose skin-on. Sear them for about 6-7 minutes until they turn golden brown. Carefully flip the thighs and pour half of the chimichurri sauce over them. Cover the skillet with a lid. Let them cook for another 10-12 minutes until the internal temperature hits 165°F (75°C). This ensures the chicken is cooked well and juicy. Once the chicken is done, take the skillet off the heat. Let the chicken rest for about 5 minutes. This resting time makes the meat juicy. Just before serving, drizzle the reserved chimichurri sauce on top. This adds a fresh burst of flavor to your dish. You can serve the chicken on a colorful plate with lime wedges and extra herbs for a beautiful look. To get a great sear on chicken thighs, start with dry meat. Pat them with paper towels. This helps the skin get crispy. Heat your skillet on medium heat. Add a little olive oil. When the oil shimmers, it’s time to add the thighs. If you use skin-on thighs, place them skin-side down. Let them cook undisturbed for 6-7 minutes. This gives them a nice golden crust. Flip them carefully to avoid splatter. Chimichurri can be simple or bold. Start with the basics: parsley and cilantro. If you want more flavor, add more garlic. Enjoy a spicy kick? Toss in extra red pepper flakes. Prefer a milder sauce? Skip the heat altogether. The vinegar adds tang, but you can swap it out. Try lime juice for a different twist. Each change will create a unique taste for your chicken thighs. Chimichurri chicken thighs shine on their own but pair well with sides. Try them with rice or grilled veggies for a colorful plate. A simple salad adds freshness. You can also serve them with crusty bread. This helps soak up the chimichurri sauce. For a fun twist, add chips and salsa on the side. Everyone loves a good dipping option! For more cooking ideas, check out the Full Recipe. {{image_4}} Grilling chicken thighs gives them a smoky flavor. Start by marinating the thighs in the chimichurri sauce for at least 30 minutes. This adds flavor and tenderizes the meat. Preheat your grill to medium-high heat. Place the chicken on the grill and cook for about 6-8 minutes per side. Make sure the internal temperature hits 165°F (75°C). Serve with extra chimichurri sauce on the side for dipping. You can change the flavor by using different herbs or spices. Try adding basil or oregano for a new twist. Fresh thyme or dill can also make a unique mix. If you want more heat, use cayenne pepper instead of red pepper flakes. Don’t be afraid to experiment! The goal is to find a mix that makes your taste buds dance. You can cook the chicken thighs in an oven or skillet. If you choose the oven, preheat it to 400°F (200°C). Place the seasoned thighs on a baking sheet and bake for 25-30 minutes. The chicken will be juicy and flavorful. Cooking in a skillet gives a nice sear. Both methods work well, so pick what you prefer. Each method brings out the chimichurri's bright flavors in its own way. For the full recipe, check out the detailed instructions above. To keep your leftover chimichurri chicken thighs fresh, store them in an airtight container. Make sure the chicken cools down fully before sealing. Place the container in the fridge. It will last for about three to four days. If you want to keep it longer, consider freezing. Reheating chicken thighs can be tricky. To avoid dryness, use a skillet or oven. If using a skillet, add a splash of water or broth. Heat over low heat, covering with a lid. This keeps moisture in. For oven reheating, wrap the chicken in foil. Bake at 350°F (175°C) for about 15-20 minutes. Check the internal temperature to ensure it reaches 165°F (75°C) again. Freezing chimichurri sauce is easy and smart. Pour the sauce into ice cube trays. Once frozen, pop them out and store in a freezer bag. This method helps you use just what you need later. The sauce keeps well for up to three months in the freezer. When ready to use, thaw in the fridge overnight or in warm water. Chimichurri is a vibrant sauce from Argentina. It blends fresh herbs, garlic, and oil. Many people use it with grilled meats. The mix of parsley and cilantro gives it a bright green look. This sauce brings a zesty kick to any dish. You can find it in many South American kitchens. It is perfect for adding flavor to plain chicken thighs. Yes, you can make chimichurri sauce ahead of time. It tastes even better after sitting for a few hours. Just store it in the fridge in a sealed container. Let it sit for at least 30 minutes to let the flavors blend. This way, you save time on busy days. Chimichurri chicken thighs pair well with many sides. Here are some great options: - Grilled Vegetables: Bell peppers and zucchini add color and crunch. - Rice: Fluffy white or brown rice soaks up the sauce well. - Potatoes: Roasted or mashed potatoes make a filling side. - Salad: A simple green salad with light dressing balances the meal. - Bread: Fresh crusty bread is great for dipping into the chimichurri sauce. These sides complement the juicy chicken perfectly. You can find the full recipe for chimichurri chicken thighs [here](#). Chimichurri chicken thighs are tasty and easy to make. We explored the ingredients, cooking methods, and tips. Choosing good chicken thighs helps with flavor. The chimichurri sauce adds a zesty kick. You can substitute ingredients to fit your diet. Remember to let your chicken rest for the best taste. Try grilling or using different herbs for fun variations. You can store leftovers and reheat them well. With these steps, you're ready to enjoy a delicious meal anytime. Happy cooking!

Chimichurri Chicken Thighs

Elevate your dinner with these flavorful Chimichurri Chicken Thighs that bring a zesty twist to your plate! This easy recipe combines tender chicken with a vibrant chimichurri sauce made from fresh herbs, garlic, and zesty lime. Perfect for any occasion, it's ready in just 30 minutes. Click through to discover the full recipe and impress your family and friends with this quick and delicious dish!
Print Recipe Pin Recipe

Ingredients
  

4 chicken thighs (choose between skin-on for extra crispiness or skinless for a lighter option)

1 cup fresh parsley, finely chopped

1/2 cup fresh cilantro, finely chopped

4 cloves garlic, minced (for a punch of flavor)

1/4 cup high-quality olive oil

2 tablespoons red wine vinegar or, for a refreshing twist, use apple cider vinegar

1 teaspoon red pepper flakes (adjust based on your heat preference)

1 teaspoon smoked paprika (for a lovely depth of flavor)

Salt and freshly cracked black pepper, to taste

Juice of 1 fresh lime (to brighten up the dish)

Instructions
 

Begin by preparing the chimichurri sauce. In a mixing bowl, combine the chopped parsley, cilantro, minced garlic, olive oil, vinegar, red pepper flakes, smoked paprika, lime juice, and a generous pinch of salt and pepper. Whisk everything together until well blended. Set aside about a quarter of the sauce for drizzling over the chicken when served.

    Pat the chicken thighs dry using paper towels to ensure a nice sear, then generously season both sides with salt and pepper. This will enhance the flavor of the chicken.

      In a large skillet, heat a small drizzle of olive oil over medium heat. Once hot, add the chicken thighs, placing them skin-side down if using skin-on. Sear for approximately 6-7 minutes, allowing the skin to become crispy and golden brown.

        Carefully flip the chicken thighs and pour half of the prepared chimichurri sauce evenly over them. Cover the skillet with a lid and let the chicken cook for another 10-12 minutes, or until the internal temperature reaches 165°F (75°C). This ensures the chicken is perfectly cooked and juicy.

          Once cooked, remove the skillet from heat and allow the chicken to rest for about 5 minutes. This resting period is crucial for juicy meat.

            Just before serving, drizzle the reserved chimichurri sauce over the chicken thighs for an additional burst of fresh flavor.

              Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4

                - Presentation Tips: For an appealing presentation, serve the chicken thighs on a rustic wooden board or a vibrant, colorful plate. Garnish with fresh lime wedges and a sprinkle of extra herbs to elevate the dish's visual appeal!

                  Leave a Comment

                  Recipe Rating