Chicken with Chimichurri Sauce

  in Recipes


4 boneless, skinless chicken breast halves
1 cup fresh flat leaf parsley, chopped
1/2 cup red wine vinegar
1 lemon, juice and zest (zest optional)
1/2 cup olive oil
1/4 cup fresh oregano, chopped
1 teaspoon crushed red pepper flakes
1/2 teaspoon ground cumin
1/2 teaspoon paprika or smoked paprika
3 cloves fresh garlic, minced
Salt and pepper to taste

  1. Preheat outdoor grill for high heat and lightly oil grate or coat with non-stick cooking spray.
  2. Rub chicken breast halves with salt and pepper. Place on prepared grill and cook 10–15 minutes each side or until meat thermometer registers 165°F.
  3. Using a food processor or blender, process all sauce ingredients until well-blended. (The sauce is usually chunky, like a pesto rather than smooth, like a puree.)
  4. Serve on grilled chicken (or steak or mix with grilled vegetables).