SPICY CHICKEN WITH CHIMICHURRI
Some people think chicken is boring, but it does not have to be. I have a few tricks to jazz it up — and this recipe includes them all.
First, brining chicken adds flavor and moisture, especially when you use a sugar-salt solution like the one here. Just be careful not to overbrine — there is no going back! — and be aware that brined chicken may look slightly pink even though it is fully cooked. (Think of ham, which is brined pork.)
Second, I like to add a spicy rub for additional flavor. I use an old coffee grinder to grind my spices and then apply the rub generously to the chicken.
Third, I cook the chicken to 150 to 155 degrees. At that temperature, any foodborne illness will be killed but the chicken won’t get dried out and flavorless. Use a meat thermometer to test the chicken’s internal temperature.
And finally, I finish the chicken with chimichurri, Argentina’s signature green sauce that mixes fresh herbs with a little acid — fresh lime juice, in this case. It’s their version of a pesto. Chimichurri is great on meat, fish, poultry, eggs and vegetables. Enjoy!
Spice-crusted Chicken with Chimichurri
Serves 8
INGREDIENTS
Brine:
2quarts water
½ cup sugar
½ cup kosher salt
Chicken:
8 boneless, skinless, chicken breasts, 6ounces each 2 tablespoons cumin seeds 2 teaspoons black peppercorns 1tablespoon coriander seeds 1½ tablespoons red chile powder 2teaspoons kosher salt ½ teaspoon cinnamon Chimichurri:
2large cloves garlic 1cup fresh cilantro 2cups fresh flat-leaf parsley 2tablespoons fresh lime juice
½ cup olive oil
¾ teaspoon kosher salt DIRECTIONS
Mix the brine ingredients until the sugar and salt dissolve. Immerse the chicken in the brine and refrigerate for 45minutes to 1hour. Remove from the brine and pat dry. Meanwhile, heat oven to 400 degrees. Line a sheet pan with foil.
Measure out the cumin, peppercorns and coriander. Use a spice grinder or mortar and pestle to gind the spices to powder. Transfer ground spices to a bowl, add the chile powder, 2 teaspoons kosher salt and cinnamon, and stir to combine.
Trim the chicken of any fat. Rub the chicken on both sides with the spice mixture. Heat a grill to medium-high heat. Add the chicken and cook for about 3minutes, until a nice color forms — don’t burn the spice rub, light grill marks are OK. Transfer the chicken to the prepared pan with grill marks facing up, and roast in the oven until the internal temperature reaches 155 degrees. This should take 10to 12minutes, but use a thermometer to check. For the chimichurri, put the chopped garlic, cilantro and parsley in the bowl of a food processor. Pulse until coarsely chopped. Add the lime juice, oil and ¾ teaspoon salt. Pulse to combine. Serve the chicken topped with a few tablespoons of the sauce.