Argentine Grilled Chicken with Chimichurri

Ingredients

• 4 Boneless, skinless chicken breasts
• 1 cup Fresh parsley
• 1/4 cup Fresh oregano
• 4 cloves Garlic
• 1/4 cup Red wine vinegar
• 1/2 cup Olive oil
• 1/2 teaspoon Red pepper flakes
• 1 teaspoon Salt
• 1/2 teaspoon Black pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a food processor, combine the 1 cup of fresh parsley, 1/4 cup of fresh oregano, 4 cloves of garlic, 1/4 cup of red wine vinegar, 1/2 cup of olive oil, 1/2 teaspoon of red pepper flakes, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Pulse these ingredients until they are finely chopped and well combined, creating the chimichurri sauce.
2. 2Place the 4 boneless, skinless chicken breasts into a resealable bag or a dish. Pour half of the prepared chimichurri sauce over the chicken breasts, making sure each piece is thoroughly coated.
3. 3Marinate the chicken in the refrigerator for at least 30 minutes, or for up to 4 hours, allowing the flavors to meld.
4. 4Preheat your grill to medium-high heat. This is approximately 204.4-232.2°C (200-230°C).
5. 5Place the marinated chicken breasts on the preheated grill. Grill for 6 to 8 minutes on each side. The chicken is cooked through when it is no longer pink in the center and an instant-read thermometer inserted into the thickest part registers 74°C.
6. 6Remove the grilled chicken from the grill and let it rest for 5 minutes before serving. This resting period helps keep the chicken juicy.
7. 7Serve the grilled chicken immediately, drizzling the remaining chimichurri sauce over the top of each serving.

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