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Chimichurri Cued Chicken
Serves 8
This is a great choice for a casual barbecue, because the make-ahead chimichurri
sauce delivers big-time flavor with no last-minute stress. You can cook the chicken entirely
on the grill, turning it frequently, or start it on the grill, browning the outside nicely,
and then finish it in a 375°F oven. Serve the sauce on the side if you're feeding kids, so
they can try a bit if they're feeling adventurous.
Ingredients 3 whole chickens, cut into serving pieces 1 1/2 teaspoons freshly cracked black pepper 3 tablespoons dried orange peel, finely chopped 1 1/2 tablespoons chili powder 1 tablespoon sea salt Chimichurri Sauce: 18 cloves garlic, chopped9 bay leaves 3 poblano chiles, coarsely chopped, with seeds 3 serrano chiles, coarsely chopped, with seeds 1 1/2 tablespoons sea salt 1 cup finely chopped fresh flat-leaf parsley 3/4 cup finely chopped fresh oregano 3/4 cup finely chopped fresh basil 3/4 cup sherry vinegar 1 cup olive oil |
 Photos by Maren Caruso
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Rub the chicken pieces with the pepper. In a small bowl or cup, stir together the orange peel, chili powder, and salt. Rub this mixture evenly over the chicken pieces. ?Let the chicken stand at room temperature for 30 minutes.
Prepare a hot fire in a charcoal grill, or preheat a gas grill to high.
To make the chimichurri sauce, combine the garlic, bay leaves, chiles, and salt in a mortar and grind with a pestle until a smooth paste forms. (If you don't have a mortar and pestle, put the ingredients in a blender along with 1 teaspoon or so of the vinegar, and process until a paste forms.) Transfer to a bowl and stir in the parsley, oregano, and basil. Whisk in the vinegar and olive oil until well combined. Set aside at room temperature until serving. This sauce is best if used the day it is made, but you can cover and refrigerate it and it will retain its fresh flavor and bright green color for 2 or 3 days.
Oil the grill rack. Place the chicken, skin side down, on the rack, and grill, turning the pieces occasionally, for about 20 minutes, or until well browned on all sides and the juices run clear when a thigh or drumstick is pierced. Arrange the chicken on a platter and spoon the chimichurri sauce on top.
