Chimichurri BBQ Chicken

Sauce: (

1st Photo and sauce recipe foodandwine.com

2nd photo is my chicken hot off the grill

• 1/4 cup coarsely chopped parsley
• 3 tablespoons red wine vinegar
• 4 large garlic cloves, minced (2 1/2 tablespoons)
• 2 tablespoons oregano leaves
• 2 teaspoons crushed red pepper
• Kosher salt and freshly ground pepper
• 1/2 cup extra-virgin olive oil

Make sure you taste it, I like it spicy so add some extra red pepper

2 large picnic packs of bone in breast and leg quarters

1. In a food processor add all the ingredients and pulse until coarsely chopped
2. Add the chicken to a 2 gallon sealable bag
3. Add the chimichurri and massage the sauce around in the bag to coat all pieces evenly
   1. Reserve several tablespoons to finish with prior to serving
4. I refrigerate overnight
5. My husband heats the grill to 400 degrees, and then reduces the heat and places the chicken skin side down to begin with to create those beautiful grill marks
6. Reduce the heat and let the chicken cook, turning as needed
7. Internal temp will be approximately 165 when done
   1. Add the reserved sauce to the top of each piece prior to serving