Grilled Brined Chicken with Chimichurri Sauce
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
- 1/4 cup extra-virgin olive oil
- 2 tablespoons chopped fresh basil
- 1 tablespoon red wine vinegar
- 2 tablespoons honey
- 2 tablespoons chopped fresh cilantro
- 1/2 cup extra-virgin olive oil
- 1 tablespoon fresh lime juice
- 2 tablespoons chopped fresh rosemary
- 2 tablespoons chopped fresh thyme
- 1/3 cup coarsely chopped fresh basil
- 2 tablespoons chopped fresh italian parsley
- 1/4 cup fine sea salt
- 2 teaspoons pickling spice
- 1 4 1/2-pound whole chicken (preferably organic), backbone removed and discarded, chicken quartered
- 1 large shallot, chopped
- 1/3 cup coarsely chopped fresh italian parsley
- 1 large garlic clove, peeled
- 1/2 garlic clove, peeled
- pinch of dried crushed red pepper
- Carbohydrate 15 g(5%)
- Cholesterol 383 mg(128%)
- Fat 118 g(181%)
- Fiber 2 g(7%)
- Protein 96 g(192%)
- Saturated Fat 28 g(138%)
- Sodium 1411 mg(59%)
- Calories 1514
PreparationFor 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: 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 cooked through, turning occasionally, about 30 minutes. Transfer chicken to platter. Spoon some chimichurri over. Pass remaining chimichurri.
PreparationFor 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: 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 cooked through, turning occasionally, about 30 minutes. Transfer chicken to platter. Spoon some chimichurri over. Pass remaining chimichurri.
