Ingredients
- 1 whole chicken (3 1/2-4 lbs), cut into 8 serving pieces
- 1 tablespoon dried finely ground orange peel
- 1 tablespoon compound chili
- 1 teas sea salt
- 1/2 teas cracked pepper
- Chimichurri Sauce
- 6 cloves garlic
- 3 bay leaves
- 1 poblano chile, coarsely chopped, with seeds
- 1 serrano chile, coarsely chopped, with seeds
- 1 1/2 teas sea salt
- 1 teas sherry vinegar (if needed)
- 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
Preparation
Step 1
In a small bowl or cup, stir together the orange peel, chili powder, sea salt and pepper.
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.
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.
To make the chimichurri sauce, combine the garlic, bay leaves, chiles, and sea 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, or cover and refrigerate. This sauce is best if used the day it is made, but it will retain its fresh green flavor for 2 or 3 days.
Arrange the chicken on a platter and spoon the chimichurri sauce on top.