Grilled Chicken with Chimichurri
The secret to this perfectly juicy grilled chicken recipe from chef Anthony Endy of The Alisal Guest Ranch and Resort is twofold: One, let the chicken sit in the aromatic citrus-and-herb flavored brine for 24 hours, and two, once your coals are hot, keep it moving on the grill. After the initial sear, turn the chicken often, and grill until a probe thermometer inserted in the thickest portion registers 155°F. Try serving it with Santa Maria–Style Pinquito Beans and a Mild Tomato Salsa on the side.
June 2019