Marinated chicken chops with chimichurri

Method

1. To prepare the chicken chops you’ll need a sharp, small knife – a boning knife is the best for the job if you have one. Put the chicken leg on your board so the thigh is skin-side down and the drumstick is closest to you. Pierce the drumstick where the bone is, then run your knife down the bone of the  drumstick, repeating this motion, running the blade along the bone all the way around to release the meat from the bone. Cut around the ankle to completely separate the drumstick meat from the bone, then bring the knife up to the knee bone that connects the drumstick and thigh, pushing the meat with it.
2. Carefully trim around the knee bone so the drumstick meat slides up towards the thigh, then cut the meat from the thigh bone in the same way, sliding the knife up and down the bone, except this time you want to leave it intact on the right-hand side so the meat is still attached. When you’ve finished, the chop should have the meat attached to the thigh bone like a flag attached to a flagpole (see Know-how). Repeat with the rest of the chops.
3. Mix the chicken spices and salt together in a bowl to create a rub, then sprinkle it all over the chops, rubbing it in well. Leave to marinate in the fridge for at least 1 hour, or up to 8 hours.
4. To make the chimichurri, whizz all the ingredients (except the chilli) together in a blender. Mix in the chilli at the end to give the sauce a pop of red colour.
5. Wrap the bones of each chicken chop in foil to stop them burning. I like to grill my chops on a nice hot grill, with the hottest coals in the middle and a slightly cooler part around the outside. Keep them on this cooler part to start with, letting them sizzle on one side until they’re easily movable (not stuck to the grille). Then, a couple at a time, give them a turn on the hottest bit of the grill to guarantee a crisp – but not burnt – exterior. Keep moving them around as they cook, rotating them in and out of the hottest part of the grill. They’ll take around 12 minutes to cook through. Once both sides are a wonderful dark colour with a few crispy bits, they’ll be done – transfer to a tray and let them rest for 5 minutes, covered with foil.
6. Meanwhile, mix all the salad ingredients together (if using) with a pinch of salt and pepper. Serve the chicken chops on a platter, drizzled with the chimichurri, with the rice and salad alongside.