Chicken Quarters with Dill Chimichurri
Dill pickle chimichurri, sign us up! You won't be able to get enough of these chicken quarters. Serve and enjoy.
Chicken Quarters with Dill Chimichurri
PS Seasoning
4-Feb
20 minutes
American
Poultry
Dill pickle chimichurri, sign us up! You won't be able to get enough of these chicken 1/4s. Serve and enjoy.
Ingredients
- 4 – Chicken 1/4s (leg and thigh)
2 T – Cooking Oil
5 T – Spicy Dill Pickle Wing Rub
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- ½ Bunch – Dill, fresh
- ½ Bunch – Parsley, fresh
- 1 – Jalapeno
¼ C – Red Wine Vinegar
¼ C – Olive Oil
2 T – Spicy Dill Pickle Wing Rub
- 3 Clove - Garlic
1 T – Chili Flakes
Directions
- Preheat grill to 350 degrees, set up for indirect heat.
- Trim the chicken as needed and then rub the ¼s down with cooking oil.
- Season generously with Spicy Dill Pickle Wing rub
- Place the chicken on the grill, skin down to start.
- Cook for 15-20 minutes and then flip.
- Cook for an additional 20-25 minutes until the internal temperature of the chicken reaches 170 degrees near the joints.
- Remove the stem from the jalapeno and remove seeds to your liking for spice level.
- While the chicken is cooking, combine the dry ingredients for the chimichurri in a food processor and pulse to start breaking it down.
- Add the vinegar and blend until the herbs and garlic are well chopped.
- Slowly drizzle the oil in with the blender running to bind the oil.
- Once the chicken is fully cooked, let it rest at room temperature for 10 minutes before drizzling with the chimichurri.
- Enjoy!
