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