Grilled Chicken Breasts With Chimichurri Sauce

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 chicken broth
• 1/4 cup white balsamic vinegar or 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. 1

   To make chimichurri sauce: In food processor fitted with metal blade, puree garlic.

2. 2

   Add parsley and process until finely chopped.

3. 3

   Add 3/4 cup oil, vinegar, water or chicken broth, and seasonings, and process.

4. 4

   Taste for seasoning and adjust if necessary. It should be very flavorful and spicy.

5. 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. 6

   Place chicken breasts in a sealable bag and pour in marinade, making sure marinade is evenly distributed.

7. 7

   Zip bag and refrigerate 1/2 hour to 4 hours.

8. 8

   Prepare barbecue for medium-heat grilling.

9. 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. 10

    Place on platter and serve with sauce on the side.

11. 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.