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Churrasco Chicken w/Chimichurri Potato Salad
Botch
Posts: 17,515
Two recent Food Wishes recipes that sounded good. Here's the Churrasco (Brazilian Grilled) Chicken recipe:
I usually throw these things into my blender, but it was a fairly small amount, so I used my (too small) mortar/pestle. Paste was added to my marinating bowl and OO/vinegar/juice stirred in then.
Market didn't have skin-on thighs, so I used skinless, marinated overnight, onto the Large, raised direct.
They smelled great, and I'm surprised at how strong the lemon was after grilling a half hour (it was zest from two whole lemons).
The chimichurri potato salad presented some, uh, issues. Chef John made the dressing with an immersion blender; mine wasn't charged up so I made it in my regular blender, but less than a cup of liquid wasn't enough to pull down a half-cup of cilantro and an entire bunch of Ital parsley. Some blenders have a piston in the top lid to push down ingredients in dryer blend loads, but my KitchenAid doesn't. No problem, I grabbed my favorite wood spoon, estimated the top of the blade path, wrapped my hand firmly around the spoon so it couldn't go in any further. Proceeded to push down the stems, and
...and now I need a new spoon. I sure Botched that up.
I decided to dump the whole mess onto my plastic cutting board, and mince it up with my knife. That wasn't the best idea ("You are, after all, the James Joyce, of your stupid choice"). Mixed what I had into the potatoes; it was delicious but the texture could've been so much better.
Will definitely be making this again, despite the issues; the chicken really was fantastic. TFL!
I usually throw these things into my blender, but it was a fairly small amount, so I used my (too small) mortar/pestle. Paste was added to my marinating bowl and OO/vinegar/juice stirred in then.
Market didn't have skin-on thighs, so I used skinless, marinated overnight, onto the Large, raised direct.
They smelled great, and I'm surprised at how strong the lemon was after grilling a half hour (it was zest from two whole lemons).
The chimichurri potato salad presented some, uh, issues. Chef John made the dressing with an immersion blender; mine wasn't charged up so I made it in my regular blender, but less than a cup of liquid wasn't enough to pull down a half-cup of cilantro and an entire bunch of Ital parsley. Some blenders have a piston in the top lid to push down ingredients in dryer blend loads, but my KitchenAid doesn't. No problem, I grabbed my favorite wood spoon, estimated the top of the blade path, wrapped my hand firmly around the spoon so it couldn't go in any further. Proceeded to push down the stems, and
...and now I need a new spoon. I sure Botched that up.
I decided to dump the whole mess onto my plastic cutting board, and mince it up with my knife. That wasn't the best idea ("You are, after all, the James Joyce, of your stupid choice"). Mixed what I had into the potatoes; it was delicious but the texture could've been so much better.
Will definitely be making this again, despite the issues; the chicken really was fantastic. TFL!
"The sooner you fall behind, the more time you'll have to catch up." - SW
Ogden, UT, USA
Comments
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Looks good! Lemon juice in marinade gets lost after cooking, but lemon zest really hits.
Sorry about the spoon. I've made it a point to use my favorite anything for its intended purpose only, don't lend it to anyone, and don't take it on any trips out of the house. The loss may be too much for me to bear!#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
How does CaliQueen feel about you never taking her out?caliking said:Looks good! Lemon juice in marinade gets lost after cooking, but lemon zest really hits.
Sorry about the spoon. I've made it a point to use my favorite anything for its intended purpose only, don't lend it to anyone, and don't take it on any trips out of the house. The loss may be too much for me to bear!I would rather light a candle than curse your darkness.
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This may be the most @Botch recipe preparation ever - will you add wood chunks when you make it again? I’m not a big fan of walnut for my marinades, but I may be willing to try it if you recommend it.Botch said:Two recent Food Wishes recipes that sounded good. Here's the Churrasco (Brazilian Grilled) Chicken recipe:
I usually throw these things into my blender, but it was a fairly small amount, so I used my (too small) mortar/pestle. Paste was added to my marinating bowl and OO/vinegar/juice stirred in then.
Market didn't have skin-on thighs, so I used skinless, marinated overnight, onto the Large, raised direct.
They smelled great, and I'm surprised at how strong the lemon was after grilling a half hour (it was zest from two whole lemons).
The chimichurri potato salad presented some, uh, issues. Chef John made the dressing with an immersion blender; mine wasn't charged up so I made it in my regular blender, but less than a cup of liquid wasn't enough to pull down a half-cup of cilantro and an entire bunch of Ital parsley. Some blenders have a piston in the top lid to push down ingredients in dryer blend loads, but my KitchenAid doesn't. No problem, I grabbed my favorite wood spoon, estimated the top of the blade path, wrapped my hand firmly around the spoon so it couldn't go in any further. Proceeded to push down the stems, and
...and now I need a new spoon. I sure Botched that up.
I decided to dump the whole mess onto my plastic cutting board, and mince it up with my knife. That wasn't the best idea ("You are, after all, the James Joyce, of your stupid choice"). Mixed what I had into the potatoes; it was delicious but the texture could've been so much better.
Will definitely be making this again, despite the issues; the chicken really was fantastic. TFL!I would rather light a candle than curse your darkness.
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It's olivewood, so it's sorta food-related, and probably safer to chomp down on/swallow than an oxtail bone chip or a steel brush bristle.
"The sooner you fall behind, the more time you'll have to catch up." - SW
Ogden, UT, USA
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Ozzie_Isaac said:
How does CaliQueen feel about you never taking her out?caliking said:Looks good! Lemon juice in marinade gets lost after cooking, but lemon zest really hits.
Sorry about the spoon. I've made it a point to use my favorite anything for its intended purpose only, don't lend it to anyone, and don't take it on any trips out of the house. The loss may be too much for me to bear!
if I referred to caliqueen as a "thing", she'd for sure take me on a trip out of the house... right behind the barn.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
Great looking recipes. May try both for our 4ofJuly cook!
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When I make it again, I'm going to cut down the lemon zest to one lemon; after three meals of leftovers, I've decided (per my own taste) that it's a bit overpowering. Let me know what you think if you do!BeanHead said:Great looking recipes. May try both for our 4ofJuly cook!"The sooner you fall behind, the more time you'll have to catch up." - SW
Ogden, UT, USA
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I have moved it to our Sunday meal. I will take your advice and cut back. If the final seems to need more lemon I can always add a dash of juice when it is served.
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Now it will be the Monday meal… just got the chicken in the marinade. Didn’t debone the thighs so I will cook it a few extra minutes. The marinade smells and tastes delicious, I am looking forward to tomorrow’s meal!
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Excellent results from this recipe. Only change for next time will be to not remove the seeds from the pepper. Also will go through the effort to debone the thighs if I’m going to serve them to guests.
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Great color on the chix @Beanhead.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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Looks great!
Have never tried grilling Enoki before, something new to try!"The sooner you fall behind, the more time you'll have to catch up." - SW
Ogden, UT, USA
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@botch they work best if you keep them clumped together a bit. I have also tied up small bundles with green onion leaves which makes a cute presentation.
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@BeanHead How did you prep the bok choy? EVOO & S & P or something else?
Kevin
Beautiful Santa Ynez Valley, CA
XL BGE, Woo2, AR -
Great post and cooks.
As a guy who appropriately recognizes that mayonnaise should never be put on a potato - and who has a brother-in-law who astutely recognizes this as well, I'd love the details on the chimichurri potato salad.
XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
San Antonio, TX
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Foghorn said:As a guy who appropriately recognizes that mayonnaise should never be put on a potato - and who has a brother-in-law who astutely recognizes this as well, I'd love the details on the chimichurri potato salad.
https://youtu.be/qn9VGcmuWZU?si=A25lFErXESrOjYag
(decided to post the video since I screwed up the dressing so bad)"The sooner you fall behind, the more time you'll have to catch up." - SW
Ogden, UT, USA
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@55Kevy I just toss them on as is or cut in half if they are a little larger. Once they have some char I put on a 50/50 mix of oyster sauce and soy sauce and let that dry up a bit before pulling them.
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