Ingrédients pour Argentinean Garlic Chicken With Corn Tomato And Parsley Sauce
- 1 cup packed fresh parsley
- 1/2 small onion (roughly chopped)
- 4 cloves garlic (roughly chopped)
- 2 tablespoons red wine vinegar
- 1 1/2 teaspoons dried oregano
- 1/2 teaspoon red pepper flakes
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1/2 cup olive oil
- 1 1/2 cups chopped tomatoes
- 1 cup cooked corn kernels
- 1 1/2 teaspoons dried oregano
- 1/2 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 4 bone-in, skin-on chicken quarters
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Comment préparer Argentinean Garlic Chicken With Corn Tomato And Parsley Sauce
- **Prepare the Parsley Sauce:** In a food processor, combine 1 cup packed fresh parsley, 1/2 small onion (roughly chopped), 4 cloves garlic (roughly chopped), 2 tablespoons red wine vinegar, 1 teaspoon dried oregano, 1/2 teaspoon red pepper flakes (or more, to taste), 1 teaspoon salt, and 1/2 teaspoon black pepper.
- Process until finely chopped.
- With the food processor running, slowly drizzle in 1/2 cup olive oil until well blended but still slightly coarse.
- Pour the sauce into a medium bowl.
- Stir in 1 cup chopped tomatoes.
- Add 1 cup of cooked corn kernels (fresh, frozen, or canned) to the bowl.
- **Prepare the Chicken:** In a small bowl, combine 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon dried oregano, 1/2 teaspoon ground cumin, 1 teaspoon garlic powder, and 1/2 teaspoon onion powder.
- Rub the spice mixture evenly onto both sides of 4 bone-in, skin-on chicken quarters.
- Lightly oil your barbecue grill and preheat to medium heat.
- Place the chicken quarters on the preheated grill.
- Close the grill lid and cook for 3-5 minutes per side, or until the chicken is no longer pink inside and the internal temperature reaches 165°F (74°C).
- Serve the grilled chicken immediately, spooning the parsley sauce generously over each quarter.
- Garnish with the remaining 1/2 cup chopped tomatoes.
Nutrition Information (Approximate per serving)
Sodium
31 g
Sugar
16g
Fat
20g
Carbs
5g
