Ingredients
3wholechickens
1½tspblack pepper,freshly cracked
3tbsporange peel,dried
1½tbspchili powder
1tbspsea salt
18clovesgarlic
9bay leaves
3poblano chilies
3serrano chilies
1½tbspsea salt
1cupfresh flat-leaf parsley,finely chopped
¾cupfresh oregano,finely chopped
¾cupfresh basil,finely chopped
¾cupsherry vinegar
1cupolive oil
Preparation
Rub chicken pieces with pepper. In a small bowl or cup, stir together orange peel, chili powder, and salt. Rub mixture evenly over chicken pieces. Let chicken stand at room temperature for 30 minutes.
Prepare a hot fire in a charcoal grill, or preheat a gas grill to high.
Combine garlic, bay leaves, chilies, and salt in a mortar and grind with a pestle until smooth paste forms. Transfer to a bowl and stir in parsley, oregano, and basil.
Whisk in vinegar and olive oil until well combined. Set aside at room temperature until serving.
Arrange chicken on a platter and spoon chimichurri sauce on top.
Serve and enjoy.
