South American cuisine is famous for its grilled meat and herbaceous sauces. Here, a spicy buttermilk chimichurri marinade ensures that the chicken is moist and flavourful, while piquant onion slaw tempers the richness of the dish. To up the slaw's heat, replace the sweet red pepper with a thinly sliced jalapeño pepper.
- Prep time 25 minutes
- Total time 3 hours & 15 minutes
- 1/2 cup packed fresh cilantro
- 1/2 cup packed fresh parsley
- 1/4 cup packed fresh mint
- 1 shallot , chopped
- 4 cloves garlic
- 2 green onions , chopped
- 2 tablespoons dried oregano
- 1 red jalapeño pepper , seeded
- 2 teaspoons salt
- 1/4 teaspoon pepper
- 3 tablespoons extra-virgin olive oil
- 1 1/4 cup buttermilk
- 1 whole chicken (about 1.5 kg)
- 1 small red onion , thinly sliced
- ice water
- 1 sweet red pepper , thinly sliced
- 3 tablespoons chopped fresh cilantro
- 1/4 cup lemon juice
- 2 tablespoons olive oil
- 1/4 teaspoon each salt and pepper
- 1/4 cup pine nuts , toasted
Chimichurri Marinade: In food processor, pulse together cilantro, parsley, mint, shallot, garlic, green onions, oregano, jalapeño pepper, salt, pepper and 2 tbsp water until finely chopped. With motor running, add oil in thin steady stream, blending until smooth. Pour mixture into large shallow dish; stir in buttermilk. Set aside.
Using kitchen shears, cut chicken along each side of backbone; remove backbone and save for stock. Turn chicken breast side up; press firmly on breastbone to flatten. Tuck wings behind back. Place chicken in dish with chimichurri marinade; turn to evenly coat. Cover with plastic wrap; refrigerate for 2 hours.
Onion Slaw: Meanwhile, in bowl, cover red onion with ice water. Let stand for 5 minutes to soften flavour; drain. In bowl, combine red onion, red pepper, cilantro, lemon juice, oil, salt and pepper.
To finish: Set foil drip pan under 1 rack of 2-burner barbecue or under centre rack of 3-burner barbecue. Heat remaining burner(s) to medium-high heat (about 375°F).
Let chicken stand until at room temperature. Remove from marinade and let excess drip back into dish; discard marinade. Place chicken, skin side up, on greased grill over drip pan; close lid and grill, turning once, until juices run clear when chicken is pierced and instant-read thermometer inserted in thickest part of thigh reads 165°F, 40 to 50 minutes.
Transfer chicken to cutting board; tent with foil and let rest for 10 minutes before carving. Cut chicken in half; top with Onion Slaw and sprinkle with pine nuts.
Makes 4 to 6 servings.
Nutritional facts Per each of 6 servings: about
- Fibre 2 g
- Sodium 1002 mg
- Sugars 6 g
- Protein 56 g
- Calories 684
- Total fat 46 g
- Potassium 896 mg
- Cholesterol 196 mg
- Saturated fat 11 g
- Total carbohydrate 11 g
- Iron 25
- Folate 20
- Calcium 13
- Vitamin A 23
- Vitamin C 58