Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Combine 4 tablespoons of olive oil, 2 tablespoons of smoked paprika, 1 tablespoon of dried oregano, 1 teaspoon of ground cumin, 4 minced cloves of garlic, 1 teaspoon of salt, and 0.5 teaspoon of black pepper in a small bowl to create the chicken marinade.

2. 2

   Rub the marinade mixture evenly over 1 whole chicken (approximately 1.5 kilograms) or 4 chicken leg quarters, ensuring it covers all surfaces, then refrigerate for at least 30 minutes.

3. 3

   In a separate medium bowl, combine 1 cup of finely chopped fresh flat-leaf parsley, 0.5 cup of finely chopped fresh oregano leaves, 4 minced cloves of garlic, 0.25 cup of red wine vinegar, 0.5 cup of extra virgin olive oil, 1 teaspoon of red pepper flakes (if desired), 1 teaspoon of salt, and 0.5 teaspoon of black pepper to create the chimichurri sauce.

4. 4

   Drain and rinse 2 cans (400 grams each) of chickpeas, then toss them in a large bowl with 1 large red bell pepper cut into 1-inch strips, 1 large red onion cut into wedges, 2 tablespoons of olive oil, 1 teaspoon of dried oregano, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper.

5. 5

   Prepare your charcoal grill for indirect medium heat, ensuring the coals are glowing hot and covered with a light ash, with a drip pan placed under the grill grate.

6. 6

   Place the marinated chicken on the grill grate over indirect heat, close the lid, and cook for approximately 60 to 90 minutes for a whole chicken, or 40 to 50 minutes for chicken leg quarters, turning occasionally, until the internal temperature reaches 74 degrees Celsius (165 degrees Fahrenheit).

7. 7

   During the last 15-20 minutes of the chicken's cooking time, place the chickpea and vegetable mixture in a grill-safe pan or directly on the cooler part of the grate and grill, stirring occasionally, until the vegetables are tender-crisp and lightly charred.

8. 8

   Carve the grilled chicken, spoon the grilled chickpea and vegetable mixture alongside, and generously drizzle with the prepared chimichurri criollo, garnishing with 0.25 cup of fresh parsley.