Recipes
CHIMICHURRI CHICKEN
Chimichurri Chicken
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PrintINGREDIENTS
- 1 bunch flatleaf parsley, washed and stemmed
- 6 cloves garlic, peeled and quartered
- 1 cup cooled chicken broth
- 1/3 cup extra virgin olive oil
- 1/3 cup distilled vinegar
- 1/2 teaspoon oregano
- 1/2 teaspoon hot pepper flakes
- salt to taste
- freshly ground black pepper
- 4 boneless, skinless chicken breasts, about 4 to 6 ounces each
DIRECTIONS
Prepare the chimichurri. Finely chop the parsley and garlic in a food processor. Blend in the remaining ingredients, adding the salt and pepper to taste. The chimichurri should be highly seasoned.
Arrange the chicken breasts in a baking dish. Pour half of the chimichurri over them and marinate for 1 hour, turning a couple of times. Preheat the grill to high.
Grill the chicken breasts for about 4 to 6 minutes per side. (Rotate the breasts 90° after 2 minutes to give you a handsome crosshatch of grill marks.) Serve the grilled chicken with the remaining chimichurri on the side.
Serving Size: 1 chicken breast
Number of Servings: 4
Per Serving
Calories 234 Carbohydrate 3 g
Fat 9 g Fiber 0 g
Protein 34 g Saturated Fat 2 g
Sodium 263 mg
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