Grilled Brined Chicken With Chimichurri Sauce

Name: Grilled Brined Chicken With Chimichurri Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup fine sea salt; 2 teaspoons pickling spice; 2 tablespoons honey; 1 4 1/2-pound whole chicken (preferably organic), backbone removed and discarded, chicken quartered; 1/2 cup extra-virgin olive oil; 1 large shallot, chopped; 1/3 cup coarsely chopped fresh basil; 1/3 cup coarsely chopped fresh Italian parsley; 2 tablespoons chopped fresh rosemary; 2 tablespoons chopped fresh thyme; 1 large garlic clove, peeled; 1/4 cup extra-virgin olive oil; 2 tablespoons chopped fresh basil; 2 tablespoons chopped fresh cilantro; 2 tablespoons chopped fresh Italian parsley; 1 tablespoon fresh lime juice; 1 tablespoon red wine vinegar; 1/2 garlic clove, peeled; Pinch of dried crushed red pepper

Servings: persons

1/4 cup fine sea salt
2 teaspoons pickling spice
2 tablespoons honey
1 4 1/2-pound whole chicken (preferably organic), backbone removed and discarded, chicken quartered
1/2 cup extra-virgin olive oil
1 large shallot, chopped
1/3 cup coarsely chopped fresh basil
1/3 cup coarsely chopped fresh Italian parsley
2 tablespoons chopped fresh rosemary
2 tablespoons chopped fresh thyme
1 large garlic clove, peeled
1/4 cup extra-virgin olive oil
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh Italian parsley
1 tablespoon fresh lime juice
1 tablespoon red wine vinegar
1/2 garlic clove, peeled
Pinch of dried crushed red pepper

1
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.
2
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.
3
Place all ingredients in processor; puree until almost smooth. Season with salt and pepper. DO AHEAD:
4
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.

555

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1/4 cup fine sea salt, 2 teaspoons pickling spice, 2 tablespoons honey, 1 4 1/2-pound whole chicken (preferably organic), backbone removed and discarded, chicken quartered, and more.

Yes, Grilled Brined Chicken With Chimichurri Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!