Recipes
Grilled Chicken with Chimichurri
- Chicken
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.
Ingredients
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8 cups water
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2 (5-ounce) oranges, quartered
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2 (2-ounce) lemons, quartered
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2 (1/4-ounce) chiles de árbol, cracked open
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1 bunch fresh flat-leaf parsley
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10 thyme sprigs
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8 bay leaves
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4 rosemary sprigs
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4 medium garlic cloves, smashed
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2 tablespoons kosher salt
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1 tablespoon black peppercorns
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2 (4-pound) whole chickens, split, backbones and wings removed and discarded or reserved for another use
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1 cup extra-virgin olive oil
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1 bunch fresh cilantro, stems removed and discarded
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1/2 bunch fresh flat-leaf parsley, stems removed and discarded
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3 tablespoons minced garlic
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3 tablespoons fresh lemon juice (from 2 lemons)
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3 tablespoons finely chopped shallot (from 1 medium shallot)
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2 1/4 teaspoons fresh oregano leaves
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1 1/2 teaspoon kosher salt
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1 1/2 teaspoons balsamic vinegar
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1 teaspoon crushed chile de árbol or other dried red chile flakes
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5 teaspoons paprika
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4 teaspoons kosher salt
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1 tablespoon ancho chile powder
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2 teaspoons dried Mexican oregano
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1 teaspoon chipotle chile powder
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