Grilled Chicken with Chimichurri

Argentine chimichurri transforms simple grilled chicken into something extraordinary.

Ingredients

• 1.5 lbs boneless skinless chicken breasts
• 2 tbsp olive oil

Salt and pepper

• Chimichurri: 1 cup fresh parsley, 1/4 cup fresh oregano, 4 cloves garlic, 1/3 cup olive oil, 3 tbsp red wine vinegar, 1/2 tsp red pepper flakes, salt and pepper

Directions

1. Make chimichurri: blend or finely chop parsley, oregano, and garlic. Mix with olive oil, vinegar, red pepper flakes, salt and pepper. Set aside 30 min for flavors to develop.
2. Pound chicken breasts to even thickness. Brush with olive oil, season generously.
3. Grill over medium-high heat 6-7 min per side until internal temp is 165°F.
4. Rest 5 minutes, then slice. Spoon chimichurri generously over top.

Notes

Chimichurri improves after sitting 1 hour. Make ahead and refrigerate up to 1 week. It’s incredible on grilled fish and steak too.