-
8 cups water
-
2 (5-ounce) oranges, quartered
-
2 (2-ounce) lemons, quartered
-
2 (1/4-ounce) chiles de árbol, cracked open
-
1 bunch fresh flat-leaf parsley
-
10 thyme sprigs
-
8 bay leaves
-
4 rosemary sprigs
-
4 medium garlic cloves, smashed
-
2 tablespoons kosher salt
-
1 tablespoon black peppercorns
-
2 (4-pound) whole chickens, split, backbones and wings removed and discarded or reserved for another use
-
1 cup extra-virgin olive oil
-
1 bunch fresh cilantro, stems removed and discarded
-
1/2 bunch fresh flat-leaf parsley, stems removed and discarded
-
3 tablespoons minced garlic
-
3 tablespoons fresh lemon juice (from 2 lemons)
-
3 tablespoons finely chopped shallot (from 1 medium shallot)
-
2 1/4 teaspoons fresh oregano leaves
-
1 1/2 teaspoon kosher salt
-
1 1/2 teaspoons balsamic vinegar
-
1 teaspoon crushed chile de árbol or other dried red chile flakes
-
5 teaspoons paprika
-
4 teaspoons kosher salt
-
1 tablespoon ancho chile powder
-
2 teaspoons dried Mexican oregano
-
1 teaspoon chipotle chile powder
Grilled Chicken with Chimichurri
The secret to this perfectly juicy grilled chicken recipe from chef Anthony Endy of The Alisal Guest Ranch and Resort is twofold: One, let the chicken sit in the aromatic citrus-and-herb flavored brine for 24 hours, and two, once your coals are hot, keep it moving on the grill. After the initial sear, turn the chicken often, and grill until a probe thermometer inserted in the thickest portion registers 155°F. Try serving it with Santa Maria–Style Pinquito Beans and a mild tomato salsa on the side.
Nutrition Information
You May Also Like
Grilled Chicken Salad Sandwich
This creamy grilled chicken salad with crunchy celery and sweet cranberries tastes great in a sandwi...
Honey Orange Glazed Chicken
These honey orange glazed chicken drumsticks are always a hit when I make them for parties and Boxin...
Grilled Chicken Salad with Seasonal Fruit
This grilled chicken salad is both beautiful in presentation and taste. You can use fresh berries in...