Butcher pheasant into legs, thighs, wings, and one whole bone-in breast
Lightly dust with kosher salt and freshly cracked black pepper and allow to sit out at room temperature for 2 hours prior to grilling
While pheasant comes to room temp, cut jalapeños in half and smoke at 200 F for 2 hours
To make chimichurri, decide on what level of spice you want. Seed some or all of the jalapeños (see notes above) or add all jalapeños, including pulp and seeds, into food processor alongside other ingredients.
Add 1½ cups freshy Italian parsley, 1 cup fresh cilantro, 2 tablespoons fresh oregano, 2 tablespoons fresh basil, 3 tablespoons honey, 1 teaspoon kosher salt, 1 teaspoon black pepper, 1 tablespoon fresh garlic, and ½ cup red-wine vinegar to the food processor with the jalapeños. Blend thoroughly, then slowly add ¼ cup olive oil while continuing to blend.
Put chimichurri in fridge until ready to serve
Grill pheasant adequately—160 degrees Fahrenheit for breasts and 180-190 F for legs, wings, and thighs. Pro tip: It helps to set up two-zone heating (one direct and one indirect) and cover your grill while cooking. When you’ve reached the ideal sear, move pheasant breast bone-down to indirect heat and stack thighs, legs, and wings either around or on top to avoid further searing the meat.
Once pheasant is completely grilled, allow to rest 10 minutes before serving
Serve with dollops (or delicious smears) of chimichurri or allow guest to add at their leisure
