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Chimichurri Chicken and Planked Potatoes
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Fidel
Posts: 10,172
Oh yeah. This is my favorite way to do chicken. These bits marinated in the chimichurri for 2 days. They were so good - the balsamic and garlic went all the way to the bone.
Grilled on raised grid indirect at 375 for about an hour. Thighs hit 190 and were very crispy.
The planked potatoes were very good and easy to do. Nice complement to the chicken.
Grilled on raised grid indirect at 375 for about an hour. Thighs hit 190 and were very crispy.
The planked potatoes were very good and easy to do. Nice complement to the chicken.
Comments
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Potatoes look very good.
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Those look great even w/o the bbq sause. Got a link or recipe for chimichurri? :woohoo:
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Oh no...no BBQ sauce on chimichurri.
I improvised a recipe that was posted here some time ago, it is not exactly traditional but i like the mix of flavors.
1 cup chopped cilantro
6 cloves minced garlic
1 tsp salt
1/2 tsp freshly ground pepper
1/2 tsp red pepper flakes
1/2 onion, minced
1/2 cup olive oil
1/3 cup balsamic vinegar
juice of 3 lemons
1tsp fresh rosemary, rough chopped
Mix it all together and marinate your chicken for 24-48 hours in a gallon ziploc. When the egg ir at temp, take chicken from the bag and place it on the grid. Don't knock off the goodies that stick to the chicken pieces. I don't flip or anything until they hit finish temps. -
Very Nice and you remembered to garnish the potatoes wish I did. :(
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thanks
happy eggin
TB
Anderson S.C.
"Life is too short to be diplomatic. A man's friends shouldn't mind what he does or says- and those who are not his friends, well, the hell with them. They don't count."
Tyrus Raymond Cobb
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They still ate good didn't they!
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Yes sir, Thanks!! Will add to favorits on my computer when I get off this morning!
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Does the chicken just change to that dark color after cooking? Thought the 1st chicken pic on grill was almost done and 2nd was done with bbq sause.
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I have a very dumb question. What part of the chicken did you use, thighs? They don't look like chicken breast. Thanks!
DCM
Evans, GA -
Sorry. Four thighs and two breasts.
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I really like that 190+ temp on my dark meat chicken parts. -RP
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That first pic was when they were first put on.
The second pic is right after they were pulled - no sauce. No wood added either. -
Me too. Better texture and just as juicy - but the skin gets crispy.
I have the timing down to where the breasts are still in the 160-165 range. I do a lot of chicken parts. -
beautiful
great color on that chicken -
Fidel,
The Chicken looks great. Where did you find the recipe for the potatoes?
Thanks,
Jim -
Fidel,
Can you tell me what your grill set up was, and how long/temp you planked the potatoes. They look great!Thanks a lot. -
I cooked everything indirect at 375. I cooked the chicken on raised grid for the first 45 minutes, then put it on the bottom grid and put the planked potatoes on the top grid for the final 30 minutes.
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Thank you, kind sir.
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