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Grilled Brined Chicken with Chimichurri Sauce

Grilled Brined Chicken with Chimichurri Sauce

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  • 2 teaspoons pickling spice
  • 1 4 1/2-pound whole chicken (preferably organic), backbone removed and discarded, chicken quartered
  • 1/2 cup extra-virgin olive oil
  • 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
  • Pinch of dried crushed red pepper

Recipe Preparation


  • 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.

  • Remove chicken from brine and rinse with cold water; discard brine. Pat chicken dry with paper towels. Place chicken in 13x9x2-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.


  • Place all ingredients in processor; puree until almost smooth. Season with salt and pepper. DO AHEAD Can be made 4 hours ahead. Cover; chill.

  • 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.

Recipe by John J Jeffries Lancaster PA,

Nutritional Content

One serving contains: Calories (kcal) 655.5 %Calories from Fat 62.3 Fat (g) 45.4 Saturated Fat (g) 10.2 Cholesterol (mg) 179.6 Carbohydrates (g) 2.3 Dietary Fiber (g) 0.4 Total Sugars (g) 0.4 Net Carbs (g) 1.9 Protein (g) 56.2 Sodium (mg) 229.3Reviews Section

3 Easy Ways to Make Tastier Grilled Chicken

Grilled chicken is such an easy and popular dish to make in the summer. Sometimes though, you can get stuck in a rut with the same recipe every time. But, with the help of some easy marinades, sauces and brines, you can take your grilled chicken to a whole new level of tender, juicy deliciousness. Here are 3 ways to boost flavor, featuring 10 recipes that will rekindle your love affair with grilled chicken.

1. Marinades

Be sure to marinate your chicken in the refrigerator. For more on marinating chicken, check out How to Marinate Chicken Right, featuring tons of top-rated recipes.

The secret to tender, flavorful chicken in this recipe is a bottle of Italian-style salad dressing. Recipe creator Denise Boyd says, "This recipe can be used for inexpensive chicken pieces or to grill a whole chicken. The Italian salad dressing gives the dish some zing!"

You might think you&aposve gone on a weekend trip to Mexico after you taste these grilled chicken kabobs. The quick and easy marinade of oil, fresh lime juice, cilantro, and cumin adds a bright pop of flavor. Enjoy with a side of guacamole, warm tortillas, and salsa. Community member Naples34102 tried this recipe and wrote, "Beautiful, delicious, and oozing with simple, fresh, Mexican flavors."

This recipe from Chef John uses yogurt and lemon juice in the marinade for both flavor and the ingredients&apos tenderizing characteristics. Chef John says, "There is something special about what yogurt does to chicken in its smoky, sizzling time over charcoal. It imparts a tangy flavor that lifts all the other flavorings. It tenderizes slightly, without turning the meat into mush. It grills to a caramelized dark brown without tasting burnt."

Add a little spice to your grilled chicken with this recipe. Recipe creator David Huntzinger says, "This chicken is grilled after being marinated in a spicy marinade. The chipotle chiles give the marinade its smoky flavor. You can increase the heat to your liking with your favorite hot sauce."

2. Sauces

What you add to the chicken after it&aposs grilled can be as important as the marinade. The following recipes deliver a double dose of flavor from both the marinade and the sauce.

Perfect for summertime, this chicken is glazed with a combination of peach preserves, Dijon mustard, and garlic. For extra fruitiness, fresh peaches are grilled and served along with the chicken.

Chicken and strawberries together? Why not! While the chicken marinates in olive oil, serrano chile, garlic, chili powder, and raspberry vinegar, you can quickly prepare the spicy strawberry salsa out of fresh strawberries, mint, serrano chile, and red onion. We recommend tasting the salsa first, before deciding if you want to sweeten it up with sugar.

Traditionally served with grilled meat, this Argentinian herb sauce is also fantastic with grilled chicken. It&aposs a breeze to make, too, and takes less than a minute in your blender. Give this recipe a try as written, or follow recommendations of our community and add fresh cilantro and extra garlic.

Did you know that pineapple juice is a great tenderizer? It&aposs a part of the marinade for these chicken tenders, together with soy sauce and brown sugar. For extra flavor, double the marinade and reduce half of it on the stove to a glaze consistency. Serve the grilled chicken tenders with the reduced glaze on the side and throw in some grilled pineapple while you&aposre manning the grill.

3. Brines

While you might think about brining for Thanksgiving (the turkey), brining smaller pieces of poultry, like chicken, is definitely worth taking the time for the juicy results.

Community member Jay, shared this recipe, saying "This simple chicken brine will help make the meat more tender and juicy." Community member VictoriaJ agrees, saying "Really good brine. Made my grilled chicken really moist and juicy without being overwhelming." When preparing this recipe, a simple combination of water, salt, sugar, soy sauce, and olive oil, be sure to use Kosher or sea salt (not the table salt). To further control the amount of salt, consider rinsing the chicken once it is out of the brine, before patting it dry, brushing with oil, and grilling.

Here&aposs another fun way to brine your chicken, using pickle juice. Chef John created this recipe and said, "Like most brine recipes, the payoff is in the texture and moisture content and not necessarily in the taste. Having said that, these did have a nice little twang. So the next time you have nothing left in the pickle jar but the juice, you now know what to do."

Grilled Shrimp with Chimichurri Sauce

Summertime is grilling season, for sure, and not just steaks and chicken. I love shrimp on the grill. Last summer, I made shrimp skewers on the grill in a honey-lime marinade. This summer, I was looking at my abundance of overflowing pots of herbs out back and decided to make a Chimichurri sauce, and thus Grilled Shrimp with Chimichurri Sauce was born.

Chimichurri sauce is popular in Argentina and often served with beef. It&rsquos commonly made from parsley, garlic, oil and red pepper flakes. That said, it&rsquos a starting point, with lots of variations to be found. I settled on fresh parsley and oregano, both from my herb garden, and red pepper flakes, foregoing fresh hot pepper. And that&rsquos for two reasons

I like crushed red pepper a lot and always have it on hand, and I don&rsquot usually have fresh hot peppers laying around. Just a no-brainer for me.

Regarding the shrimp, I discovered brining them this year. I didn&rsquot know brining shrimp was a thing, but it is, and it keeps the shrimp from turning tough and rubbery when cooked. That said, it doesn&rsquot give you license to overcook the shrimp, but it will ensure tender and juicy shrimp, even if you overcook them by a minute or two.

So, throw some shrimp on the barbie and try them with some Chimichurri sauce. I like to serve with some orzo pasta tossed with some fresh herbs, or even some Chimichurri stirred in. Grilled Shrimp with Chimichurri Sauce

simple, fresh and summer-delicious. Kelly🍴🐦

Grilled skirt steak is also delicious with chimichurri!

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Leave a Review

I may change the fork rating after I make this on Friday. It looks like it is going to be really good though and I will report back. At first assessment though, I would totally agree with the reviewer below from Toronto. I will not be cooking this over direct heat. I have a Big Green Egg and could do it either way. I just think I will get the best results (crispy skin, juicy interior and not burned) doing it with indirect heat. I plan to get the internal temperature of the Egg up to about 450-500 degrees F and place the chicken on a rack, breast side up with a drip pan underneath. Then, I will adjust the vents to slowly bring the internal temp down to about 375. About halfway through the cooking time, I will flip the bird to get the other side crispy. And, I will insert probes in both a breast and a thigh to monitor the internal temperature to assure it doesn't overcook. Last Thanksgiving I spatchcocked a turkey and roasted in in the Egg for the first time and it was one of the best turkeys I've ever done.

A delicious, fast and easy way to enjoy grilled chicken. I put the bird breast side down on the side with the coals for only two minutes, not five, and wouldn't have wanted darker skin.

Not a review, but a comment. Good concept (flattened bird) but I defy any/most cooks to crisp up the skin as suggested here (i.e. "Grill both pieces of chicken, skin side down, over direct heat, until skin is golden brown, crispy") without setting the whole beast ablaze. A moment's inattention and the meal is shot. I would only ever BBQ a fatty meat like a whole chicken over indirect heat, so roasted. skin side up, lid closed or slightly ajar, she'll crisp up beautifully.

I made this yesterday and it was delicious. I did not bother with removing the keel bone, I had the time to grill it a bit longer and I am a firm believer in bones providing flavor. I separated the skin from the meat over the breast, from the neck end and put some of the garlic oil and rosemary directly onto the breast meat. By mistake I put the chicken onto the grill skin side up, and pretty quickly moved it over to the indirect heat side of the grill as my coals were a little too hot (I am not an experienced griller!). I cooked my nearly 5 LB chicken for 1 hour and 15 minutes, the skin was crispy and the meat was juicy and delicious. Love the idea of chimichurri with chicken. My husband was skeptical as he LOVES roast chicken but he declared this delicious as well.

have been known to remove backbone, but never breast bone (keelbone). Sometimes remove breast bone before serving but find that it prevents drying out while cooking. With a little practice, it is not difficult to learn to split it so that the bone protects both sides of the breast meat.

Simple and tasty. I upped the pepper a little and didn't use any salt at all for those in the household who need to watch salt intake. Nobody missed it. Served with potatoes fondant and it was a big hit.

Simple and delicious - the Chimichurri sauce was a nice touch (I've only used it with steak in the past). I have never taken out the keel bone in a chicken before when I've spatchcocked it but it was very simple to do after watching a tutorial on the internet and I'll continue to use that process in the future because it provides a nicer, flatter chicken for cooking. I was actually only looking for the cooking time for grilling my chicken but I came up with some very useful information in the meantime!

simple and tasty. spatchcocking is easy and results in crispy skin and a faster cooking time than roasting a whole chicken. works well with turkey too.

spatchcocking is really very simple and allows for a crispy skin and quicker cooking time. this recipe is easy and delicious. try spatchcocking your turkey this year.

I believe that the "keel bone" they refer to is the breast bone opposite the back bone. It looks like the keel of a sailboat. You run your knife along the edges of the bone and then slip your fingers under and it should slide out. The process is easy and the results are worth the extra time. Plus more vertical room in the oven to warm side dishes.

For those, like myself - mccurious, unfamiliar with the term ¿keel bone¿ suggest you google the the term. The resulting links reveals the correctiness of the terms usage. Link, 55 sec. Youtube video, showing how to remove the Keel Bone -,

I don't understand why there is a separate breast in addition to the whole chicken.

I had to chuckle when I read this recipe! I guess it's not for this novice cook! What the heck is a keel bone, and where does one find it in a chicken? Also, how would I go about splaying a chicken? Sounds violent! Think I will just go with another recipe you featured. When in doubt, fry it!

Grilled Chicken and Zucchini Kebabs with Chimichurri Sauce

Here’s a favorite that’s easy to cook and perfect to eat while walking around your backyard BBQ party. These kebabs make an impressive dish for any dinner party or weeknight meal, and the sauce takes it to a new level. Pair the crisp, refreshing taste of an International Pilsner to sharply contrast the chimichurri for a simple, delicious twist.



1 tablespoon chopped oregano

1 teaspoon red wine vinegar

½ teaspoon red pepper flakes

½ cup extra virgin olive oil

Chicken kebabs

3 chicken breasts, cubed in 24 pieces

2 large zucchinis, sliced in ½-inch-thick rounds


In a food processor, combine all ingredients for the chimichurri and pulse until everything is minced and combined.

Preheat grill to medium-high heat.

Toss chicken and zucchini with oil and skewer on bamboo or metal skewers. Season with salt and grill for 4 minutes per side or until chicken is cooked through. Transfer to a serving plate and serve with chimichurri.




1 tablespoon chopped oregano

1 teaspoon red wine vinegar

½ teaspoon red pepper flakes

½ cup extra virgin olive oil

Chicken kebabs

3 chicken breasts, cubed in 24 pieces

2 large zucchinis, sliced in ½-inch-thick rounds



In a food processor, combine all ingredients for the chimichurri and pulse until everything is minced and combined.

Preheat grill to medium-high heat.

Toss chicken and zucchini with oil and skewer on bamboo or metal skewers. Season with salt and grill for 4 minutes per side or until chicken is cooked through. Transfer to a serving plate and serve with chimichurri.

Grilled London Broil with Chimichurri Sauce

Amount Per Serving Calories 543 % Daily Value * Total Fat 39g 60 % Saturated Fat 7g 35 % Cholesterol 86mg 29 % Sodium 430mg 18 % Potassium 113mg 4 % Total Carbohydrate 3g 1 % Dietary Fiber 1g 4 % Sugars 1g Protein 37g 74 % Vitamin A 18 % Vitamin C 25 % Calcium 7 % Iron 17 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.


Season London Broil on both sides with salt and pepper. Place on a plate and put into the refrigerator

Whisk together all of the ingredients for the chimichurri sauce in bowl. Let sit for at least one hour at room temperature.

Medium High Heat (600F-700F)

Place meat on hot grill and cook for at least 5 minutes before twisting 90 degrees.

Lift and TWIST to achieve those beautiful black diamond grill marks

Check for doneness after 3 additional minutes using a thermometer> Remove from grill at 125F for medium rare

Rest for 5 minutes before slicing. Slice meat thinly against the grain on a bias.

The Best Pistachio Gremolata You’ll Ever Taste

I love tweaking gremolata here and there while still staying true to its Italian roots. One of my favorite ways to take a basic gremolata recipe to the next level is to add finely chopped pistachios. Their beautiful green color and buttery flavor play so well with the bright parsley, lemon zest, and garlic.

And when it comes to the pistachios, Wonderful Pistachios No Shells are the way to go, by far. They even come shelled and ready to go. My local market keeps them near the produce section and in the snack area. You can’t miss the vibrant green bags calling out to you. Gosh, I sure love pistachios.


This Argentinian condiment/sauce, packed with fresh parsley and oregano and zingy with red wine vinegar, is the perfect accompaniment to grilled meats, chicken and fish. We wrote about it — and a shalloty, oregano-less condiment it inspired — in April 2021. Taste the oregano before you begin the herb varies widely in assertiveness. If it’s super-strong, you might want to use a little less, and make up the difference in parsley.

You might be tempted to use a food processor or blender to make this I think it's much nicer hand-chopped, which bruises the herbs less and results in a better texture.

Grilled Brined Chicken with Chimichurri Sauce - Recipes

Serve with one of the following (click for recipes)

Traditional Chimichurri Sauce

Red Chile-Cilantro Chimichurri Sauce

Parsley-Garlic Chimichurrl Sauce

Grilled Chicken with three Sauces

Rinse the chicken and pat it dry. In a large, deep, nonreactive bowl, combine the ¼ cup olive oil, lime juice, green onions, rosemary, oregano, bay leaves, chile powder, 1 teaspoon salt, and ½ teaspoon pepper and mix well. Place the chicken in the bowl and turn to coat evenly. Refrigerate for at least 4 hours and up to overnight.

Build a fire in a charcoal grill for indirect grilling over medium heat, or preheat a gas grill to medium. If using a charcoal grill, place a drip pan half full of water in the center of the fire bed. Generously oil the grill rack and position it 4-5 inches above the coals.

Remove the chicken from the bowl and discard the marinade. 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. If using a charcoal grill, add more coals about halfway through the grilling. Brush 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 and arrange the pieces on warmed individual plates. Serve right away with one or more of the chimichurri sauces.

Chimichurri Spatchcock Chicken

2. In a food processor, combine garlic, cilantro, parsley, jalapenos and onion. Process and gradually add olive oil. Reserve 1/3 cup.

3. Place chicken on a cutting board breast side down. Using a pair of kitchen shears or a sharp knife, cut chicken along one side of the back bone and then along the other side of the back bone. Remove the back bone. Remove the skin from the entire chicken and discard. Season to taste with salt and pepper.

4. Transfer chicken to a large bowl and massage remaining marinade all over the chicken. Allow to marinate in refrigerator for a minimum of one hour.

5. Over high heat, melt butter and add chicken to Crofton Cast Iron 6 Qt. Dutch Oven. Discard marinade. Sear the entire chicken until golden brown.

6. Place chicken breast side down, add wine and potatoes and cover with lid. Place in oven and bake for 30 minutes. Remove lid and roast for an additional 15 minutes. Pour reserved 1/3 cup marinade over cooked chicken and enjoy.

Watch the video: Παϊδάκια Κοτόπουλο στα κάρβουνα. BUTCHERS KITCHEN (June 2022).