Chimichurri 'Cued Chicken

• 1 whole chicken, cut into 8 pieces
• 1/2 teaspoon freshly cracked black pepper
• 2 tablespoons orange zest
• 2 teaspoons chili powder
• 1 teaspoon sea salt
• Olive oil for brushing grill
• Chimichurri Sauce
• 9 garlic cloves, chopped
• 4 small bay leaves
• 1 poblano chile, stem removed and coarsely chopped
• 1 serrano chile, stem removed and coarsely chopped
• 1 teaspoon sea salt
• 1/4 cup plus 2 tablespoons sherry vinegar
• 1/2 cup finely chopped fresh flat-leaf parsley
• 1/2 cup finely chopped fresh oregano
• 1/2 cup finely chopped fresh basil
• 3 tablespoons olive oil

1. Rub chicken with pepper. In a bowl, combine orange zest, chili powder, and salt. Rub evenly over chicken. Let stand at room temperature 30 minutes.
2. Preheat grill.
3. For the Chimichurri Sauce, process garlic, bay leaves, chiles, salt, and 1/4 cup vinegar in a blender; process until a paste forms, scraping down sides as needed. Transfer to a bowl, and stir in parsley, oregano, and basil. Whisk in remaining 2 tablespoons vinegar, oil and 2 tablespoons hot water until well-combined. Keep at room temperature until serving. (Sauce can be stored in the refrigerator in an airtight container up to 3 days.)
4. Lightly brush grill rack with oil. Place the chicken, skin side down, on grill, and cook, turning occasionally, for 20 minutes or until well-browned on all sides and the internal temperature reaches 165u0b0 when tested with a meat thermometer. Arrange the chicken on a platter, and serve Chimichurri Sauce on the side. Remove skin before eating chicken.
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chicken, freshly cracked black pepper, orange zest, chili powder, salt, olive oil, chimichurri sauce, garlic, bay leaves, poblano chile, serrano chile, salt, sherry vinegar, parsley, fresh oregano, fresh basil, olive oil

Taken from www.myrecipes.com/recipe/chimichurri-cued-chicken (may not work)