This is marinating in the ice box until I get home from the daily grind
this evening. I made the chimichurri sauce last night. Some notes on
that ....

Original called for Kosher salt - which I consider an affectation in
most instances - so I used 1 ts plain table salt in place of the 1 1/2
ts called out for Kosher salt.

Bought fresh parsley at the nearby Hy-Vee. Recipe didn't say so I got
1 bunch of regular curly-leaf and 1 bunch of flat-leaf (Italian).

No chile flakes in stock - but two dried japones worked very well,
stemmed and seeds shaken out to plant next spring. Bv)=

I had no fresh oregano and there was none on offer at Hy-Vee so I used
a tablespoon of dried in place of the half-cup of leaves called for. I
suspect that the rigani-like herb I sampled on Dale Shipp's deck at the
last picnic I attended would work very nicely in this sauce with its tangy/peppery bite.

After I mashed the garlic and non-iodised salt together I finished the
sauce in my food processor.

And you know I am using thighs. Since it's cooking for two - just four
boned, skinned pieces. Serving w/tossed salad and steamed "California
Medley" veggies (carrots, broccoli, cauliflower), no potato.

I'll cook the chicken on my DeLonghi Indoor Grill -- https://tinyurl.com/K00KIT-HERE

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chimichurri Chicken
Categories: Poultry, Sauces, Herbs, Chilies
Yield: 4 servings

MMMMM---------------------CHIMICHURRI SAUCE--------------------------
3 cl Garlic; peeled (or more)
1 ts Salt
1 c Parsley leaves & stems
1/2 c Fresh oregano leaves
1/2 ts Red-pepper flakes
1/2 ts Black pepper
3 tb Red-wine vinegar
1/2 c Extra-virgin olive oil

MMMMM--------------------------CHICKEN-------------------------------
2 lb Boned, skinned chicken
- thighs or breasts
1 tb Olive oil

MAKE THE SAUCE: On a cutting board, smash and coarsely
chop the garlic with 1/2 teaspoon salt. Mash the mixture
using the side of your knife until a coarse paste forms.
Move the paste to the side of the cutting board, then
chop the parsley and oregano together with the remaining
1/2 teaspoon salt. Combine the garlic paste and the
chopped herbs and chop and mash until the herbs are
bruised and fragrant.

Transfer to a medium bowl. Add the red-pepper flakes,
black pepper, vinegar and extra-virgin olive oil; stir
to combine. (You should have about 3/4 cup chimichurri.
It can be prepared in advance and refrigerated in an
airtight container up to 2 days.)

MAKE THE CHICKEN: Pat the chicken dry. If thickness
varies greatly, pound to an even thickness, about 1/2".
Rub half the chimichurri all over the chicken and let
sit for at least 10 minutes. (You could also refrigerate
overnight; just let it come to room temperature before
cooking.)

Heat the olive oil in a large skillet over medium-high.
Wipe off excess marinade from the chicken and cook until
juices run clear, about 5 minutes per side for thighs
and 4 minutes per side for breasts. (For grilling and
oven instructions, see below.)

Serve with remaining chimichurri spooned over top.

OVEN INSTRUCTIONS: Heat oven to 425 degrees. Oil a
foil-lined baking sheet, then add the chicken and roast
until cooked through and juices run clear, 15 to 20
minutes.

GRILLING INSTRUCTIONS: Heat a grill to medium-high. Oil
the grates. Wipe off excess marinade from the chicken,
then grill over direct heat until cooked through and
juices run clear, about 5 minutes per side for thighs
and about 3 minutes per side for breasts.

By Ali Slagle

Yield 4 servings

RECIPE FROM: https://cooking.nytimes.com

Uncle Dirty Dave's Kitchen

MMMMM


... "If you combine good flavors, food turns into an orchestra" -- Joey Fatone --- MultiMail/Win32
* Origin: Outpost BBS * Limestone, TN, USA (1:18/200)