Chimichurri Chicken

Name: Chimichurri Chicken
Prep time: 330 min
Cook time: 45 min
Total time: 375 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 1/2 c. coarsely chopped fresh cilantro leaves and stems; 1/3 c. red wine vinegar; 1 1/2 tsp. dried oregano; 2 cloves garlic; 1/2 tsp. crushed red pepper flakes; 2 tbsp. olive oil; 1 1/4 tsp. salt; about 5 lbs.; halved, pitted, peeled, coarsely chopped; optional

By Editorial Staff

Tangy, garlic-packed chimichurri chicken legs taste extra-delicious dipped in creamy avocado sauce!

Yields

4 servings

Total Time

6 hr, 15 min

Prep Time

5 hr, 30 min

Cook Time

45 min

Ingredients

1 1/2 c. coarsely chopped fresh cilantro leaves and stems
1/3 c. red wine vinegar
1 1/2 tsp. dried oregano
2 cloves garlic
1/2 tsp. crushed red pepper flakes
2 tbsp. olive oil
1 1/4 tsp. salt
about 5 lbs.
halved, pitted, peeled, coarsely chopped
optional

Instructions

Prepare grill for medium direct- and indirect-heat cooking. In food processor, pulse cilantro, vinegar, oregano, garlic, and pepper flakes until cilantro is finely chopped. Transfer ¼ cup of mixture to large bowl; stir in oil and 1 tsp. salt. With fork, pierce chicken all over; add to bowl and toss to coat. Cover bowl with plastic wrap; refrigerate for at least 4 hours.

To remaining cilantro mixture in food processor, add avocado and remaining ¼ tsp. salt; pulse until smooth. Transfer to bowl; cover with plastic wrap, pressing it tightly against surface. Refrigerate until ready to serve.

Grill chicken, skin side down, over direct heat until browned, 8-10 minutes. Turn over and transfer to indirect heat. Cover; grill until no longer pink near bones, 25-35 minutes. Serve with avocado puree and, if desired, lime wedges.