This barbecued chicken naturally pairs perfectly with the garlicky taste of chimichurri sauce.

Cat Cora

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Quentin Bacon

Recipe Summary

prep:
20 mins
cook:
25 mins
total:
30 mins
Yield:
Makes 4 servings (serving size: 1 piece chicken and 1/4 cup sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Preheat grill.

  • 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.

Nutrition Facts

336 calories; fat 17g; saturated fat 4g; mono fat 9g; poly fat 3g; protein 38g; carbohydrates 6g; fiber 1g; cholesterol 112mg; iron 3mg; sodium 585mg; calcium 74mg.
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