Grilled Chicken Breasts with Chimichurri Sauce

Chimichurri Sauce:

• 10 garlic cloves, peeled
• 1 bunch flat-leaf parsley, stemmed
• ¾ cup olive oil
• ¼ cup white balsamic vinegar or white wine vinegar
• ¼ cup water or chicken broth
• ¾ teaspoon dried oregano
• ¾ teaspoon dried basil
• ¼ teaspoon red pepper flakes, or to taste
• Salt and freshly ground black pepper to taste

Marinade:

• 3 tablespoons Chimichurri Sauce, above
• 2 tablespoons olive oil

• 3 whole chicken breasts
  
  

  1. To make the sauce: In a food processor fitted with the metal blade, puree the garlic Add the parsley and process until finely chopped. Add the oil, vinegar, water or broth, and seasonings. Process to blend. Taste and adjust the seasonings, It should be very flavorful and spicy.

  2. In a small bowl, combine all the marinade ingredients and stir, until smooth. Put the chicken breasts in a lock-top plastic bag and pour in the marinade. Turn the chicken in the bag to coat it evenly, Close the bag and refrigerate for at least 30 minutes or up to 4 hours.

  3. Prepare a barbecue grill or an oiled grill pan for medium-heat grilling. Remove the chicken from the marinade and grill for 7 to 10 minutes on each side, or until no pink color is showing.

  4. Place on a platter and serve with the sauce on the side.

  Advance Preparation:

  The sauce can be made up to 5 days ahead, covered, and refrigerated. Remove from the refrigerator 30 minutes before serving.

  The clever cook could:

  1. Try this with grilled flank steak, triangle tip beef, or veal chops.

  2. Try simmering the sauce for 10 minutes for a milder flavor.

  3. Give the sauce your signature by adding any of the following: capers, shredded carrots, celery, red bell pepper, or anchovies.