Grilled Chicken with Chimichurri Sauce

Name: Grilled Chicken with Chimichurri Sauce
Yield: 4
Ingredients: 1 cup fresh flat-leaf parsley leaves; ½ cup chopped yellow onion; ¼ cup fresh oregano leaves; 3 cloves garlic; 2 tbsp white wine vinegar; 2 tbsp water; ¼ tsp granulated sugar; ¼ tsp crushed red pepper flakes; Salt and black pepper, to taste; 4 (4-ounce) boneless, skinless chicken breasts

Plump juicy chicken accented with an aromatic chimichurri sauce promises a succulent supper with just a hint of Latin spice.

Plump juicy chicken accented with an aromatic chimichurri sauce promises a succulent supper with just a hint of Latin spice. The bright green sauce originated in Argentina and is a kind of South American pesto. Piquant, it’s more about flavor than heat.

Makes 4 servings

Ingredients

1 cup fresh flat-leaf parsley leaves
½ cup chopped yellow onion
¼ cup fresh oregano leaves
3 cloves garlic
2 tbsp white wine vinegar
2 tbsp water
¼ tsp granulated sugar
¼ tsp crushed red pepper flakes
Salt and black pepper, to taste
4 (4-ounce) boneless, skinless chicken breasts

Directions

For chimichurri sauce, in a food processor combine parsley, onion, oregano, garlic, white wine vinegar, water, sugar and red pepper flakes. Pulse until finely chopped. Season to taste with salt and pepper. Cover and refrigerate at least 1 hour.
Season chicken breasts with salt and pepper. Grill chicken over medium heat about 8 minutes on each side or until an instant-read thermometer inserted in thickest part of breasts reaches an internal temperature of 165°F.
Serve chicken breasts with chimichurri sauce. Delicious served with grilled vegetables and watermelon.