Chimichurri'qued Chicken

By mrstaylor

Ingredients

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

Details

Servings 4

Preparation

Step 1

1. Combine orange zest, chili powder, pepper and salt. Rub evenly over chicken. Let stand at room temperature 30 minutes.

2. Make Chimichurri sauce (In a blender place garlic, bay leaves, chiles, salt, and 1 tsp sherry vinegar. Puree until smoth. Transfer to a bowl, and stir in parsley, oregano, and basil. Whisk in remaining 1/4 cup vinegar, oil and olive oil).

3. Preheat a grill or grill pan over high heat.

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.