By Spring game. The first time I've seen this team in a real game environment. We split the offense and defense into two teams, brought in a few alumni to fill spots, played four twelve-minute quarters. Controlled chaos is the best way to describe it. You learn things about players in game situations that reps in practice never fully reveal: who rises under pressure, who shrinks, who leads before the coach says to lead.
Jordan Rivera threw three touchdowns and one interception. The INT was the interesting play — he forced a throw into coverage because he didn't trust his feet to make a second read. I made a note. That's the work of spring: finding the one thing and fixing it before August.
Held a family cookout after the spring game. Staff families, a few players who stuck around, the usual informal community that forms around a program. I grilled a hundred pounds of chicken thighs — the great equalizer of outdoor cooking, forgiving and flavorful, crowd-pleasing in a way that doesn't require spectacle. My green chile marinade, a squeeze of lime at the end, coals at a good medium heat. The gym teacher's wife asked me for the recipe. This happens. I gave it freely.
The twins turned six last week. I should have noted it then — it was a busy week — but I want to say it now: six years with Marco and Elena has changed me in ways I don't have vocabulary for yet. They are fully themselves already. Marco with his slow deliberate focus. Elena with her quick reading of social dynamics and her laugh that comes out of nowhere. Two entirely different people who came from the same moment. I still find this miraculous.
The gym teacher’s wife wasn’t the first person to ask, and she won’t be the last — there’s something about chicken thighs over live coals, finished with citrus, that makes people stop mid-bite and want the details. This citrus chimichurri is the closest thing I can write down to what I do: bright, herby, a little sharp, and forgiving enough that you can scale it to a hundred pounds or just four. I give it away freely because good food is meant to travel.
Chicken with Citrus Chimichurri Sauce
Prep Time: 20 min | Cook Time: 30 min | Total Time: 50 min | Servings: 6
Ingredients
- 6 bone-in, skin-on chicken thighs (about 3 lbs total)
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- Citrus Chimichurri Sauce:
- 1 cup fresh flat-leaf parsley, packed
- 1/4 cup fresh cilantro
- 3 cloves garlic, minced
- 1/3 cup olive oil
- 3 tablespoons fresh lime juice (about 2 limes)
- 2 tablespoons fresh orange juice
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
Instructions
- Prep the chicken. Pat chicken thighs dry with paper towels. Rub all over with olive oil, then season evenly with salt, pepper, garlic powder, and smoked paprika. Let rest at room temperature for 15 minutes while you prepare the grill and sauce.
- Make the chimichurri. Finely chop parsley and cilantro (or pulse briefly in a food processor — leave it a little coarse). Combine with minced garlic, olive oil, lime juice, orange juice, red pepper flakes, salt, and pepper. Stir well and set aside. The sauce improves as it sits.
- Grill the chicken. Heat grill to medium (about 375–400°F). Place chicken thighs skin-side down over direct heat. Grill 6–8 minutes until skin is crisp and releases easily. Flip and cook another 18–22 minutes over medium-indirect heat until internal temperature reaches 165°F.
- Rest and sauce. Transfer chicken to a cutting board and rest 5 minutes. Spoon chimichurri generously over the top before serving, with extra on the side.
- Serve. Plate alongside grilled vegetables, rice, or crusty bread. A final squeeze of fresh lime over everything before serving makes it.
Nutrition (per serving)
Calories: 420 | Protein: 34g | Fat: 30g | Carbs: 4g | Fiber: 1g | Sodium: 480mg