Looking for a little spice tonight? Try this quick, easy and robust recipe for chicken with chimichurri sauce. Chimichurri sauce originated in Argentina and combines parsley with garlic and spices to give grilled meats a kick in the taste buds. Add your own combination of spices and create your own unique flavors tonight!
1 bunch flatleaf parsley, washed and stemmed
6 cloves garlic, peeled and quartered
1 cup cooled chicken broth
1/3 cup extra virgin olive oil
1/3 cup distilled vinegar
1/2 teaspoon oregano
1/2 teaspoon hot pepper flakes
salt to taste
freshly ground black pepper
4 boneless, skinless chicken breasts, about 4 to 6 ounces each
1. Prepare the chimichurri. Finely chop the parsley and garlic in a food processor. Blend in the remaining ingredients, adding the salt and pepper to taste. The chimichurri should be highly seasoned.
2. Arrange the chicken breasts in a baking dish. Pour half of the chimichurri over them and marinate for 1 hour, turning a couple of times. Preheat the grill to high.
3. Grill the chicken breasts for about 4 to 6 minutes per side. (Rotate the breasts 90° after 2 minutes to give you a handsome crosshatch of grill marks.) Serve the grilled chicken with the remaining chimichurri on the side.
Serving Size: 1 chicken breast