Grillad saltlagd kyckling med chimichurri-sås

Ingredients for Grilled Brined Chicken with Chimichurri Sauce

• 40g fine sea salt

• 2 teaspoons pickling spice

• 2 matskedar honung

• 1 2.0kg whole chicken (preferably organic), backbone removed and discarded, chicken quartered

• 120 ml extra jungfruolja

• 1 large shallot, chopped

• 1/3 cup coarsely chopped fresh basil

• 1/3 cup coarsely chopped fresh Italian parsley

• 2 tablespoons chopped fresh rosemary

• 2 tablespoons chopped fresh thyme

• 1 large garlic clove, peeled

• 60 ml extra jungfruolja

• 2 matskedar hackad färsk basilika

• 2 matskedar hackad färsk koriander

• 2 matskedar hackad färsk italiensk persilja

• 1 matsked färsk limejuice

• 1 matsked rödvinsvinäger

• 1/2 garlic clove, peeled

• Pinch of dried crushed red pepper

How to make Grilled Brined Chicken with Chimichurri Sauce

Bring 475ml water, 60ml salt, and pickling spice to boil in large saucepan, stirring until salt dissolves. Remove from heat; add 1450ml water and honey. Cool brine to room temperature. Add chicken to brine; let soak 1 hour at room temperature.

Remove chicken from brine and rinse with cold water; discard brine. Pat chicken dry with paper towels. Place chicken in 13 x 9 x 2-inch glass baking dish. Combine 1/2 cup olive oil, shallot, basil, parsley, rosemary, thyme, and garlic in processor. Blend until herb mixture is finely chopped. Rub herb mixture all over chicken; cover and chill at least 4 hours or overnight.

Place all ingredients in processor; puree until almost smooth. Season with salt and pepper. DO AHEAD:Can be made 4 hours ahead. Cover; chill.

Prepare barbecue (medium heat). Rub excess marinade off chicken, leaving some marinade still clinging. Sprinkle chicken with salt and pepper. Grill chicken covered until cooked through, turning occasionally, about 30 minutes. Transfer chicken to platter. Spoon some chimichurri over. Pass remaining chimichurri.

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