This barbecued chicken naturally pairs perfectly with the garlicky taste of chimichurri sauce.
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
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
How to Make It
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.
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.)
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.
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.