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Grilled Chicken Chimichurri

    Ingredients

  • 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