Mixed Herb Chimichurri Chicken

Recipe Ingredients

2		Chickens - (3 1/2 to 4-lbs ea) - cut in pieces
1 1/2 cups	355ml	Olive oil
1/4 cup	23g / 0.8oz	Minced garlic
1/3 cup	30g / 1.1oz	Minced herbs such as thyme, rosemary,
		Oregano, chives and tarragon
1 teaspoon	5ml	Salt - or to taste
1/2 teaspoon	2.5ml	Freshly-ground black pepper

Recipe Instructions

Rinse chicken and pat dry. Place equal number of chicken pieces in 2 resealable plastic bags.

Combine olive oil, garlic, herbs, salt and pepper in small bowl. Divide marinade between bags. Close bags and turn to coat chicken all over. Marinate 24 to 48 hours in refrigerator.

Let stand at room temperature 1 hour before grilling. Grill chicken over medium coals until done, about 10 minutes per side for white meat and 12 to 15 minutes per side for dark meat. Baste with chimichurri occasionally while grilling.

This recipe yields 6 to 8 servings.

Each of 8 servings: 750 calories; 460 mg sodium; 174 mg cholesterol; 62 grams fat; 3 grams carbohydrates; 44 grams protein; 0.59 gram fiber.

Source:
The Los Angeles Times, 07-21-1999

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.