Grilled Chicken Breasts with Chimichurri Sauce

Grilled Chicken Breast with chimichuri saucePreparation time: 25 mins (plus 5 minutes to rest)
Cooking time: 7 minutes
Serves: 4

For the Chimichurri

1/2 cup fresh cilantro leaves roughly chopped
1/2 cup fresh flat-leaf parsley leaves, roughly chopped
1 tablespoon finely chopped onion
juice of 1/2 lemon
2 teaspoons white wine vinegar
1 garlic clove, finely minced or pressed through a garlic press
Pinch of crushed red pepper flakes
1 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/3 cup olive oil

For the Chicken:

4 boneless, skinless chicken breast halves, rinsed and patted dry.
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/4 cup olive oil


1. To make the chimichurri: Place the cilantro, parsley, onion, lemon juice, vinegar, garlic, garlic, red pepper flakes, salt and pepper in the bowl of a food processor and pulse until roughly chopped. Slowly pour in the olive oil and process until the chimichurri is semi-smooth, about four seconds. Transfer to a small bowl, cover with plastic wrap, and set aside at room temperature or refrigerate for up to 1 day.

2. To make the chicken. Place the breast on a cutting board rounded side down. Find the ridge along the side of the chicken breast and carefully slice off the tender, trim away any jagged edges, and set aside. Place a piece of plastic wrap or wax paper on a cutting board and set a chicken breast on top. Cover with another sheet of plastic wrap or wax paper. Using a meat mallet or a flat, heavy-bottomed cast iron skillet, pound the breast until it is somewhat even, about 1/2 inch thick (one end will probably be thicker than the other). Repeat with the other breasts (if there is a think little triangular tip at the bottom of the breast, slice it off and discard). Sprinkle the chicken tenders and cutlets with the salt and pepper and set aside at room temperature for 15 t 30 minutes.

3. Heat a charcoal or gas grill. When the grill is hot, brush the chicken with olive oil and place the cutlets pieces on the grill (usually the back). Cook the chicken without moving it for 4 minutes; once the chicken has grill marks, use a spatula to turn it over, keeping the thicker side over the hotter part of the grill. Then, place the chicken tenders on the grill and cook for 3 minutes, turning halfway through. Once the chicken tenders are cooked through, the chicken breasts should be done, too (the chicken breast cook for about 7 minutes total, while the tenders need only about 3 minutes to cook). Transfer the chicken to a platter, tent loosely with aluminum foil, and set aside for 5 minutes. Give the chimichurri a good stir and then spoon it over the warm chicken and serve.

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