Grilled Chicken Breasts With Chimichurri Sauce |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This is from the local paper. I've tried chimichurri sauce once and like it, so I want to try this one. The paper suggests to make the breasts all uniform size for even cooking: pound between sheets of waxed paper with a rolling pin, meat pounder or bottom of a heavy pot. Prep. time does not include marinading time. Ingredients:
10 medium garlic cloves, peeled and dark ends removed |
1 bunch italian parsley, stems removed |
3/4 cup olive oil, plus |
2 teaspoons olive oil (divided) |
1/4 cup water or 1/4 cup chicken broth |
1/4 cup white balsamic vinegar or 1/4 cup white wine vinegar |
3/4 teaspoon dried oregano |
3/4 teaspoon dried basil |
1/4 teaspoon crushed hot pepper flakes (to taste) |
salt & freshly ground black pepper, to taste |
3 whole boneless chicken breasts, halved and flattened |
Directions:
1. To make chimichurri sauce: In food processor fitted with metal blade, puree garlic.
2. Add parsley and process until finely chopped.
3. Add 3/4 cup oil, vinegar, water or chicken broth, and seasonings, and process.
4. Taste for seasoning and adjust if necessary. It should be very flavorful and spicy.
5. For marinade: In small mixing bowl, combine 3 tablespoons of the chimichurri sauce, with remaining 2 tablespoons olive oil and mix until smooth; taste for seasoning.
6. Place chicken breasts in a sealable bag and pour in marinade, making sure marinade is evenly distributed.
7. Zip bag and refrigerate 1/2 hour to 4 hours.
8. Prepare barbecue for medium-heat grilling.
9. Remove chicken from marinade and grill about 3 inches from flame, 7 to 10 minutes on each side or until no pink color is showing.
10. Place on platter and serve with sauce on the side.
11. Advance prep. tip: The sauce can be made up to 6 days ahead, covered and refrigerated. Remove from fridge half an hour before serving.
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