Honestly.... I guess I'm just not able to grill up pretty looking food on weeknights. Probably because my objective is to get the food to the table in less than an hour, clean up, and then have some time to do a post..... But I gotta say, it ain't easy being green.
The recipe itself, is based on what Rick Bayless calls his "chimichurri" in his latest book, Fiesta at Rick's. If you ever wanted a recipe for a gallon of Michelada, this is the book for you. In fact, I've kinda planted the seed in the minds of my friends..... just the fact that they are considering digging a pit in their Mom's backyard to do the recipe for a 30 pound lamb based on the recipe in the book.... well, you get the point. In his book, his "chimichurri" is used for a ceviche. I've posted on a more traditional Chimichurri before, but when Bayless mentioned that this was great on chicken; well, I had to just give it a try.
The actual sauce recipe didn't use any acid, which Rick Bayless added in later as part of his ceviche. And for the skin on, boneless chicken legs and the potatoes, I didn't use any acid. The recipe itself is a bit different from what's in the book, I usually use recipes as more of a guideline, and make adjustments for my taste preferences anyway. In this case, I cut down the flat leaf parsley, since I didn't care for an overwhelming chlorophyll taste. I also bumped up the garlic (of course) and the serrano chilies (of course again), and added a bunch of scallions to the whole mess for some additional punch. The sauce came out pretty thick, like a pesto, and smelled wonderful. And to tell you the truth, it isn't particularly spicy either......
Spicy Cilantro-Garlic Sauce
16 cloves of garlic
5 serrano chilies
2 medium bunches cilantro, hard stems removed
1/2 of a small bunch flat leaf parsley, hard stem removed
1 bunch green onions
2/3 cup olive oil
2-3 Tb Sea Salt
- Roughly chop cilantro, parsley, serrano chilies, and green onions. (For less heat, remove the seeds and "veins" from the serranos before using)
- Place in a blender with garlic
- Slowly add olive oil while pulsing the blender.
- Scrape excess unblended ingredients off the sides of the blender, and then blend until fairly smooth.
This will make about two cups, more then enough for several uses.
For the chicken pieces, I put about 1 1/2 tablespoons of sauce on one side and lightly rubbed over the chicken. I then turned the chicken over and did the same. I put the chicken in the fridge for about 15 minutes to marinate, and prepped my potatoes. I had sliced two russet potatoes into 3/4 inch slices the night before and parboiled. I rinsed well, to remove excess starch, made sure they were nice and dry, and put them in the fridge. I took them out right before I got my charcoal started. I seasoned with sea salt and fresh ground pepper, rubbed with extra virgin olive oil, and split into two groups. Right before grilling, I tossed one group with red wine vinegar. The other group was grilled on one side, and after turning, I brushed on some of the sauce on the grilled side of the potato. After turning I repeated with the other side, making sure to grill the potatoes, without burning them. Of course I was grilling up the chicken as well.
Toasted some ciabatta bread rubbed with garlic oil on the grill. I mixed about 1/2 cup of the sauce with a few squeezes of lime to add some acid, which the Missus used as a spread for sandwiches, which She loved. In fact, She had a couple of days worth of sandwiches.
A couple of days later, I repeated the sauce with lime, added a touch more salt, and a few turns of black pepper, and made a salad dressing.
I'm always happy to find these recipes that can be used for multiple purposes....... it makes life so easy.