Chimichurri Chicken (Brined First)

Yield: Makes 4 servings

active time: 1 hour 30 minutes

total time: 7 hours (includes brining and marinating time)

Chicken:

1/4 cup fine sea salt

2 teaspoons pickling spice

2 tablespoons honey

1 x 4.5-pound whole chicken, backbone removed and discarded, chicken quartered

1/2 cup extra-virgin olive oil

1 large shallot, chopped

1/3 cup coarsely chopped fresh basil

1/3 cup coarsely chopped fresh Italian parsley

2 tablespoons chopped fresh rosemary

2 tablespoons chopped fresh thyme

1 large garlic clove, peeled

Chimichurri sauce: or buy our ready-made Pampas Plains Chimichurri

1/4 cup extra-virgin olive oil

2 tablespoons chopped fresh basil

2 tablespoons chopped fresh cilantro

2 tablespoons chopped fresh Italian parsley

1 tablespoon fresh lime juice

1 tablespoon red wine vinegar

1/2 garlic clove, peeled

Pinch of dried crushed red pepper

For Chicken:

Bring 2 cups water, 1/4 cup salt, and pickling spice to boil in large saucepan, stirring until salt dissolves.

Remove from heat; add 6 cups water and honey. Cool brine to room temperature. Add chicken to brine; let soak 1 hour at room temperature.

Remove chicken from brine and rinse with cold water; discard brine. Pat chicken dry with paper towels.

Place chicken in 13 x 9 x 2-inch glass baking dish. Combine 1/2 cup olive oil, shallot, basil, parsley, rosemary, thyme, and garlic in processor. Blend until herb mixture is finely chopped. Rub herb mixture all over chicken; cover and chill at least 4 hours or overnight.

For Chimichurri Sauce: or buy our ready-made Pampas Plains Chimichurri

Place all ingredients in processor; puree until almost smooth. Season with salt and pepper.

DO AHEAD: Can be made 4 hours ahead. Cover; chill.

Prepare barbecue (medium heat). Rub excess marinade off chicken, leaving some marinade still clinging.

Sprinkle chicken with salt and pepper. Grill chicken covered until fully cooked through, turning occasionally, for about 30 minutes.

Transfer chicken to platter. Spoon on some chimichurri and serve.

 

Dish Prepared By Chef: Epicurious
ead More http://www.epicurious.com/recipes/food/views/Grilled-Brined-Chicken-with-Chimichurri-Sauce-360235#ixzz1G0EHH13p

March 8, 2011