Mixed Herb Chimichurri Chicken
- 2 chickens - (3 1/2 to 4-lbs ea) cut in pieces
- 1 1/2 cups olive oil
- 1/4 cup minced garlic
- 1/3 cup minced herbs such as thyme, rosemary, oregano, chives and tarragon
- 1 teaspoon salt or to taste
- 1/2 teaspoon freshly-ground black pepper
Rinse chicken and pat dry. Place equal number of chicken pieces in 2 resealable plastic bags.
Combine olive oil, garlic, herbs, salt and pepper in small bowl. Divide marinade between bags. Close bags and turn to coat chicken all over. Marinate 24 to 48 hours in refrigerator.
Let stand at room temperature 1 hour before grilling. Grill chicken over medium coals until done, about 10 minutes per side for white meat and 12 to 15 minutes per side for dark meat. Baste with chimichurri occasionally while grilling.
This recipe yields 6 to 8 servings.
Each of 8 servings: 750 calories; 460 mg sodium; 174 mg cholesterol; 62 grams fat; 3 grams carbohydrates; 44 grams protein; 0.59 gram fiber.