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Chicken Drumettes with Chimichurri

Recipe by Reese Hay, Executive Chef, Andaz San Diego

Reese Hay
Reese Hay

Cooking always appealed to me because I could make whatever I wanted. I liked the idea of being able to play with food and call it work. In high school I got a job washing dishes and prepping food. Eventually I worked at Copperwynd, a private resort in Scottsdale, Arizona. I left because I enrolled in culinary school and I was ready to explore the city scene.

I loved growing up in Sedona, near my grandparents. When we were little, we’d run out into their huge garden and see which vegetables were ready to eat. I still love to cook with what’s in season and make something delicious out of what’s in the fridge. At Andaz, I meet with purveyors who come in, and I call up farmers to see what’s going on with what they’re growing.

I love to go out to eat, too. Going out gives you an insight into what people are doing and what they’re eating and how the food scene is moving and changing. Right now I can’t go out as much as I used to because we just had a baby. But I don’t mind eating at home. My wife went to culinary school and pastry school, so I’m pretty lucky. Last week we cooked little grilled chicken drumettes with chimichurri. We haven’t taken our baby out to eat yet, but I’m sure that will be another adventure.

  • INGREDIENTS
  • Serves 6–8
  • 1 bunch parsley                
  • 6 cloves garlic                    
  • 1 shallot                 
  • juice of one lemon
  • zest from one lemon
  • juice from one lime
  • zest from one lime
  • ¼ cup red wine vinegar    
  • ¼ cup olive oil                 
  • 1 tablespoon paprika                
  • 2 tablespoons chili powder           
  • salt
  • pepper
  • 24 chicken drumettes

Chop the parsley and place in a mixing bowl. Mince the garlic and shallots and add to the bowl. Zest the lemon and lime, mince the zest, and add to the bowl.

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Juice the lemon and lime and add the juice to a separate bowl. Add the vinegar and oil and mix well. Pour the juice mix over the chopped parsley, garlic, and shallots, and fold together. Add the chili powder, paprika, and stir well. Adjust seasoning with salt and pepper.  

Reserve half of the chimichurri and use it to marinate the chicken drumettes for 30–45 minutes. Remove and place on a medium-high grill not hot enough to char. Grill and baste with some of the remaining sauce. When cooked, place on a serving platter and drizzle the remaining sauce over the wings and enjoy!

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Reese Hay
Reese Hay

Cooking always appealed to me because I could make whatever I wanted. I liked the idea of being able to play with food and call it work. In high school I got a job washing dishes and prepping food. Eventually I worked at Copperwynd, a private resort in Scottsdale, Arizona. I left because I enrolled in culinary school and I was ready to explore the city scene.

I loved growing up in Sedona, near my grandparents. When we were little, we’d run out into their huge garden and see which vegetables were ready to eat. I still love to cook with what’s in season and make something delicious out of what’s in the fridge. At Andaz, I meet with purveyors who come in, and I call up farmers to see what’s going on with what they’re growing.

I love to go out to eat, too. Going out gives you an insight into what people are doing and what they’re eating and how the food scene is moving and changing. Right now I can’t go out as much as I used to because we just had a baby. But I don’t mind eating at home. My wife went to culinary school and pastry school, so I’m pretty lucky. Last week we cooked little grilled chicken drumettes with chimichurri. We haven’t taken our baby out to eat yet, but I’m sure that will be another adventure.

  • INGREDIENTS
  • Serves 6–8
  • 1 bunch parsley                
  • 6 cloves garlic                    
  • 1 shallot                 
  • juice of one lemon
  • zest from one lemon
  • juice from one lime
  • zest from one lime
  • ¼ cup red wine vinegar    
  • ¼ cup olive oil                 
  • 1 tablespoon paprika                
  • 2 tablespoons chili powder           
  • salt
  • pepper
  • 24 chicken drumettes

Chop the parsley and place in a mixing bowl. Mince the garlic and shallots and add to the bowl. Zest the lemon and lime, mince the zest, and add to the bowl.

Sponsored
Sponsored

Juice the lemon and lime and add the juice to a separate bowl. Add the vinegar and oil and mix well. Pour the juice mix over the chopped parsley, garlic, and shallots, and fold together. Add the chili powder, paprika, and stir well. Adjust seasoning with salt and pepper.  

Reserve half of the chimichurri and use it to marinate the chicken drumettes for 30–45 minutes. Remove and place on a medium-high grill not hot enough to char. Grill and baste with some of the remaining sauce. When cooked, place on a serving platter and drizzle the remaining sauce over the wings and enjoy!

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