GRILLED CHICKEN WITH THREE SAUCES

GRILLED CHICKEN WITH THREE SAUCES image

Number Of Ingredients 37

Ingredients

1 whole chicken, about 4 Ib neck and giblets removed
¼ cup olive oil, plus more for brushing
½ cup fresh lime juice
¼ cup chopped green (spring) onions, white and tender green parts
2 teaspoons chopped fresh rosemary
2 teaspoons dried oregano
2 bay leaves, finely crumbled
1 teaspoon chile powder
Salt and freshly ground pepper
Traditional Chimichurri Sauce
Salt and freshly ground pepper
4 cloves garlic, minced
1 tablespoon dried oregano
1 tablespoon dried rosemary, minced
1 tablespoon dried thyme
2 bay leaves, finely crumbled
1 teaspoon chile powder
½ cup white vinegar
2 tablespoons olive oil
Chile-Cilantro Chimichurri Sauce
½ cup firmly packed fresh cilantro leaves, coarsely chopped
½ cup firmly packed fresh flatleaf parsley leaves, coarsely chopped
2 tablespoons coarsely chopped green onion
2 teaspoons fresh lime juice
2 teaspoons white vinegar
2 bay leaves, finely crumbled
1 teaspoon seeded and coarsely chopped red or green chile, such as jalapeño or serrano
Sea salt and freshly ground black pepper
½ cup olive oil
Parsley-Garlic Chimichurri Sauce
1 cup firmly packed fresh flat-leaf (Italian) parsley
½ cup red wine vinegar
4 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon paprika
Sea salt and freshly ground pepper
½ cup olive oil

Steps:

Rinse the chicken and pat it dry. Combine ¼ cup olive oil, lime juice, green onions, rosemary, oregano, bay leaves, chile powder, 1 teaspoon salt, and ½ teaspoon pepper and mix well. Marinate chicken for at least 4 hours and up to overnight. Preheat a gas grill to medium. Place the chicken, breast side up, on the grill rack, away from the direct heat. Cover the grill and cook, rotating the chicken occasionally so that it cooks evenly on all sides, until the juices run clear when the thigh is pierced with a knife tip and the temperature registers 165°F (74°C) on an instant-read thermometer, 1½-1¾ hours. IBrush the chicken with some of the Traditional Chimichurri Sauce 2 or 3 times during grilling. Transfer the chicken to a carving board, tent with aluminum foil, and let rest, about 10 minutes. Cut the chicken into pieces. Serve right away with one or more of the chimichurri sauces. To make the chimichurri sauce, in a saucepan, bring 1 cup water to a boil over high heat. Add 1½ teaspoons salt and stir to dissolve. Meanwhile, in a heatproof glass jar with a tight-fitting lid, combine the garlic, oregano, rosemary, thyme, bay leaves, chile powder, and ¼ teaspoon pepper. Pour the hot salted water into the jar. Add the vinegar and olive oil, cover tightly, and store in a dark place for at least 4 hours, but ideally 1 week. Chile-Cilantro Chimichurri Sauce In a food processor, combine the cilantro, parsley, green onion, lime juice, vinegar, bay leaves, chile, ½ teaspoon salt, and ¼ teaspoon pepper and process until the mixture is minced, about 10 seconds. Transfer to a bowl and stir in the olive oil. Let stand at room temperature for at least I hour or until ready to serve. Parsley-Garlic Chimichurri Sauce In a food processor, combine the parsley, vinegar, garlic, oregano, paprika, ½ teaspoon salt, and ¼ teaspoon pepper and process until the parsley and garlic are uniformly minced, about 10 seconds. Transfer to a bowl and stir in t the olive oil. 1 hour.