Chimichurri Chicken

Tangy, garlic-packed chimichurri chicken legs taste extra-delicious dipped in creamy avocado sauce! 1 1/2 cups coarsely chopped fresh cilantro leaves and stems 1/3 cup red wine vinegar 1 1/2 tsp. dried oregano 2 cloves garlic 1/2 tsp. crushed red pepper flakes 2 Tbs. olive oil 1 1/4 tsp. salt 4 chicken leg quarters, about 5 lbs. 1 avocado, halved, pitted, peeled, coarsely chopped Lime wedges, optional

Prepare grill for medium direct- and indirect-heat cooking. In food processor, pulse cilantro, vinegar, oregano, garlic and pepper flakes until cilantro is finely chopped. Transfer 1/4 cup of mixture to large bowl; stir in oil and 1 tsp. salt. With knife, pierce chicken all over; add to bowl and toss to coat. Cover bowl with plastic wrap; refrigerate for at least 4 hours.

To remaining cilantro mixture in food processor, add avocado and remaining 1/4 tsp. salt; pulse until smooth. Transfer to bowl; cover with plastic wrap, pressing it tightly against surface. Refrigerate until ready to serve.

Grill chicken, skin side down, over direct heat until browned, 8-10 minutes. Turn over and transfer to indirect heat. Cover; grill until no longer pink near bones, 25-35 minutes. Serve with avocado purée and, if desired, lime wedges. Servings: 4. Calories: 666. Protein: 71 g. Fat: 39 g. (9 g. sat.) Chol.: 368 mg. Carbs.: 5 g. Sodium: 873 mg. Fiber: 4 g. Sugar: 0 g. Kitchen time: 30 minutes. Total time: 6 hours. 15 minutes.