Chimichurri 'Cued Chicken

grilled-chimichurri-chicken Recipe
Quentin Bacon
This barbecued chicken naturally pairs perfectly with the garlicky taste of chimichurri sauce.
Makes 4 servings (serving size: 1 piece chicken and 1/4 cup sauce)


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1 whole chicken, cut into 8 pieces
1/2 teaspoon freshly cracked black pepper
2 tablespoons orange zest
2 teaspoons chili powder
1 teaspoon sea salt
Olive oil for brushing grill
Chimichurri Sauce
9 garlic cloves, chopped
4 small bay leaves
1 poblano chile, stem removed and coarsely chopped
1 serrano chile, stem removed and coarsely chopped
1 teaspoon sea salt
1/4 cup plus 2 tablespoons sherry vinegar
1/2 cup finely chopped fresh flat-leaf parsley
1/2 cup finely chopped fresh oregano
1/2 cup finely chopped fresh basil
3 tablespoons olive oil


Prep: 20 Minutes
Cook: 25 Minutes
Stand: 30 Minutes

1. Rub chicken with pepper. In a bowl, combine orange zest, chili powder, and salt. Rub evenly over chicken. Let stand at room temperature 30 minutes.

2. Preheat grill.

3. For the Chimichurri Sauce, process garlic, bay leaves, chiles, salt, and 1/4 cup vinegar in a blender; process until a paste forms, scraping down sides as needed. Transfer to a bowl, and stir in parsley, oregano, and basil. Whisk in remaining 2 tablespoons vinegar, oil and 2 tablespoons hot water until well-combined. Keep at room temperature until serving. (Sauce can be stored in the refrigerator in an airtight container up to 3 days.)

4. Lightly brush grill rack with oil. Place the chicken, skin side down, on grill, and cook, turning occasionally, for 20 minutes or until well-browned on all sides and the internal temperature reaches 165° when tested with a meat thermometer. Arrange the chicken on a platter, and serve Chimichurri Sauce on the side. Remove skin before eating chicken.

Created date

May 2009

Nutritional Information

Calories 336
Fat 17 g
Satfat 4 g
Monofat 9 g
Polyfat 3 g
Protein 38 g
Carbohydrate 6 g
Fiber 1 g
Cholesterol 112 mg
Iron 3 mg
Sodium 585 mg
Calcium 74 mg