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BBQ Sweet and Spicy Brick Chicken with Jalapeño Chimichurri
IN THE RAW19Ingredients
80Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 2 Tbsp. avocado oil
- 2 Tbsp. Sugar in the Raw
- 2 tsp. fine sea salt
- 1 tsp. black pepper
- 1 tsp. sweet paprika (smoked)
- 1 tsp. ground cumin
- 1 tsp. ground coriander
- 1 tsp. onion powder
- 1 tsp. garlic powder
- 1/2 tsp. ancho chili powder
- 4 lb. chicken
- 1/2 cup finely chopped fresh parsley
- 1/3 cup olive oil
- 1/4 cup fresh lime juice
- 1/4 red onion (minced)
- 1 jalapeño (seeded and minced)
- 2 garlic cloves (minced)
- 1/2 tsp. fine sea salt
- chicken (BBQ Sweet and Spicy Brick, with Jalapeño Chimichurri)
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Directions
- 1. In a small bowl, combine oil, sugar, salt, pepper, paprika, cumin, coriander, onion powder, garlic powder, and ancho chili powder.
- 2. To butterfly the chicken, with the breast side down, remove the backbone by cutting along either side with kitchen shears. Then use a sharp knife to score the breastbone down the center. Turn chicken over so that the breast side is up. Using the palm of your hand, press down hard to flatten the chicken. Alternatively, when purchasing your chicken, ask your butcher to butterfly it for you.
- 3. Rub chicken on both sides with seasoning mixture.
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