Cat Cora's Chimichurri 'Qued Chicken
Celebrate this July 4th with Cat Cora's Chimichurri 'Qued Chicken!
- 3 whole chickens, cut into serving pieces
- 3 tablespoons dried finely ground orange peel
- 1 ½ tablespoons compound chili
- 1 tablespoon sea salt
- ½ tablespoon cracked pepper
- 18 cloves garlic, chopped
- 9 bay leaves
- 3 poblano chiles, coarsely chopped, with seeds
- 3 serrano chiles, coarsely chopped, with seeds
- 1 ½ tablespoons sea salt
- 1 cup finely chopped fresh flat-leaf parsley
- ¾ cup finely chopped fresh oregano
- ¾ cup finely chopped fresh basil
- ¾ cup sherry vinegar
- 1 cup olive oil
Rub the chicken pieces with sprinkling of salt and pepper. In a small bowl or cup, stir together the orange peel, chili powder, and sea 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 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.
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.
Submit!
