Grilled Chicken Breasts With Chimichurri Sauce

Name: Grilled Chicken Breasts With Chimichurri Sauce
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 serving(s)
Ingredients: 10 medium garlic cloves, peeled and dark ends removed; 1 bunch Italian parsley, stems removed; 177.44 ml olive oil, plus; 9.85 ml olive oil (divided); 59.14 ml water or 59.14 ml chicken broth; 59.14 ml white balsamic vinegar or 59.14 ml white wine vinegar; 3.69 ml dried oregano; 3.69 ml dried basil; 1.23 ml crushed hot pepper flakes (to taste); salt & freshly ground black pepper, to taste; 3 whole boneless chicken breasts, halved and flattened

Submitted by WI Cheesehead

"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."

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photo by Maito

Ready In:: 30mins
Ingredients:: 11
Serves:: 6

ingredients

10 medium garlic cloves, peeled and dark ends removed
1 bunch Italian parsley, stems removed
177.44 ml olive oil, plus
9.85 ml olive oil (divided)
59.14 ml water or 59.14 ml chicken broth
59.14 ml white balsamic vinegar or 59.14 ml white wine vinegar
3.69 ml dried oregano
3.69 ml dried basil
1.23 ml crushed hot pepper flakes (to taste)
salt & freshly ground black pepper, to taste
3 whole boneless chicken breasts, halved and flattened

directions

To make chimichurri sauce: In food processor fitted with metal blade, puree garlic.
Add parsley and process until finely chopped.
Add 3/4 cup oil, vinegar, water or chicken broth, and seasonings, and process.
Taste for seasoning and adjust if necessary. It should be very flavorful and spicy.
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.
Place chicken breasts in a sealable bag and pour in marinade, making sure marinade is evenly distributed.
Zip bag and refrigerate 1/2 hour to 4 hours.
Prepare barbecue for medium-heat grilling.
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.
Place on platter and serve with sauce on the side.
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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Reviews

We loved this dish! It has a strong flavor that is simply delicious! I didn't include the hot pepper flakes. It turned out great! A definate addition to my recipe box.

toniamarie2000
A good marinade for chicken. I only used 2 TBSP of the oil. I think the serving size should be changed -- 3 chicken breasts usually feeds 3 people, not 6. Despite that, this had a nice flavor and spice.

Maito

RECIPE SUBMITTED BY

WI Cheesehead

Watertown, Wisconsin

I am a Christian wife and mother of 3 kids. Since my DH's high cholesterol, we've been eating better. I never used to like cooking. Since eating better, I've liked learning and preparing new recipes. My kids haven't reconciled themselves to the new eating yet. I grind my own grain and make all my own breads.?Working 2 hours a day in the local high school lunch room.??I am homeschooling my high schooler.? ?Also found out 1 child has multiple food allergies (wheat, dairy, tomato, chocolate, etc) and another is gluten sensitive. So, we just started (July 09) eating gluten and dairy free. I've been busy with getting our house market ready, even though it's not the best time for that.?

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