Grilled Chicken Breasts with Chimichurri Sauce

 This recipe was shared a little while ago by my brother in law Hyrum who served a church mission in Argentina.  He actually sent me two recipes and I combined and tweaked them a bit.  This is one of those dishes that may look a little odd at first (specially to my kids) because of the green color, but do not let that stop you from trying this delicious chicken.  The chimichurri gives the meat the perfect flavor! Marinate it a while longer and the flavor will sink even more into the meat.  You have to give this a try!

INGREDIENTS:

Chimichurri Sauce:

1.5 -2 c parsley (about 2 small bunches)

4 tsp minced garlic

4 tsp oregano

1/4 c red wine vinegar

1/2 c olive oil

2 tsp red pepper flakes

1 tsp salt 

Blend all ingredients in the blender until you have a smooth sauce.

I used 6 large chicken breasts for this recipe.  Rinse and pat dry the chicken breasts, salt them and them put them in a container to marinate.  Pour the chimichurri sauce over the chicken and refrigerate for at least a couple of hours to marinate.  Grill and enjoy!

Note:  If you want, reserve some of the sauce before pouring it on the chicken so you can add it to your chicken after it's grilled. Also, you can cut down on the red pepper flakes if you think it might be too spicy for you.  It was perfect for us with the amount I put in it, my kids ate it.

Steak Marinade

This is the marinade I use whenever we are grilling thick steaks.  It's pretty yummy.  

INGREDIENTS:

1/4 c Soy sauce

1/4 c Balsamic vinegar

1/4 c Olive oil

1/4 c Worcestershire sauce

2 tsp Dijon mustard

2-3 tsp Minced garlic

Salt and pepper

Combine all ingredients and pour over steaks.  Cover with plastic wrap and marinate steaks for at least one hour.

Note:  I like to add "Spicy Montreal Steak Seasoning" in place of the salt and pepper.  Both ways taste great, but I just like to use that seasoning if I have some on hand.