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Rub chicken with pepper. In a bowl, combine orange zest, chili powder, and salt. Rub evenly over chicken. Let stand at room temperature 30 minutes.
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Preheat grill.
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For the Chimichurri Sauce, process garlic, bay leaves, chiles, salt, and 1/4 cup vinegar in a blender; process until a paste forms, scraping down sides as needed. Transfer to a bowl, and stir in parsley, oregano, and basil. Whisk in remaining 2 tablespoons vinegar, oil and 2 tablespoons hot water until well-combined. Keep at room temperature until serving. (Sauce can be stored in the refrigerator in an airtight container up to 3 days.)
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Lightly brush grill rack with oil. Place the chicken, skin side down, on grill, and cook, turning occasionally, for 20 minutes or until well-browned on all sides and the internal temperature reaches 165u00b0 when tested with a meat thermometer. Arrange the chicken on a platter, and serve Chimichurri Sauce on the side. Remove skin before eating chicken.
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MyRecipes is working with
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, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit
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