© John Kernick
Lola's Roast Chicken with Sambal Chimichurri
- ACTIVE: 35 MIN
- TOTAL TIME:
- SERVINGS: 10 to 12
These juicy roast chickens are marinated in a tangy, garlic-laden, Puerto Rican-style marinade. "It's the vinegar that makes you want to keep eating," Bill Kim says. "That flavor lingers and haunts you."
1 cup vegetable oil
3/4 cup distilled white vinegar
9 garlic cloves, minced
1/3 cup oregano leaves, finely chopped
3 tablespoons sweet paprika
3 tablespoons chile powder
1 tablespoon curry powder
Three 3 1/2-pound chickens
2 cups parsley leaves
1/2 cup cilantro leaves
1 garlic clove, smashed
1 cup vegetable oil
1/2 cup distilled white vinegar
1 tablespoon sambal oelek (Indonesian chile paste)
1 tablespoon mirin
1 tablespoon fresh lemon juice
1 tablespoon fresh oregano
- prepare the chicken In a bowl, whisk the oil, vinegar, garlic, oregano, paprika, chile powder, curry and 3 tablespoons of salt. Arrange the chickens in a dish and pour the marinade over the chickens, rubbing it all over the birds. Cover and refrigerate overnight.
- prepare the chicken Preheat the oven to 400°. Set a rack on a rimmed baking sheet lined with foil. Remove the chickens from the marinade, scraping off any excess. Twist the wings of the chickens behind the backs and tie the legs together with kitchen string. Lightly season the chickens with salt and arrange them on the rack.
- prepare the chicken Roast the chickens for about 1 hour, until an instant-read thermometer inserted in the inner thigh reaches 160, rotating the baking sheet halfway through. Transfer the chickens to a carving board and let rest for 10 minutes.
- make the chimichurri In a food processor, combine the parsley, cilantro and garlic and pulse until finely chopped. Add the oil, vinegar, sambal, mirin, lemon juice and oregano and pulse to combine. Season with salt and transfer the chimichurri to a bowl.
- make the chimichurri Cut each chicken into 8 pieces and serve with the chimichurri sauce.
Fruit-forward, full-bodied Sicilian white.