Grilled Chicken with Chimichurri Sauce

A classic Argentinian favorite, chimichurri sauce is a versatile herb-based sauce that is great as a topping, a dip or a marinade. We use it here to dress up grilled chicken. Make extra and you can keep it, refrigerated, for 2 to 3 weeks.

Nutrition Facts

• Calories: 236
• Fat: 15g
• Saturated Fat: 2g
• Cholesterol: 65mg
• Sodium: 223mg
• Carbohydrates: 0g
• Fiber: 0g
• Protein: 26g

Ingredients

Chimichurri Sauce

• 1/4 cup olive oil
• 1 Tbsp red wine vinegar
• 1/2 cup chopped fresh parsley
• 1/4 cup chopped fresh cilantro
• 3 garlic cloves, minced
• 1 small red chili pepper, seeded and finely chopped
• 1/2 tsp dried oregano
• 1/8 tsp salt
• Black pepper to taste

Grilled Chicken

• 1 tsp ground cumin
• 1/4 tsp ground coriander
• 1/8 tsp salt
• 1/4 tsp black pepper
• 4 boneless skinless chicken breasts (4 oz each), pounded

Directions

Chimichurri Sauce

1. In a bowl, combine the oil, vinegar, parsley, cilantro, garlic, chili pepper, oregano, salt and black pepper. Set aside at room temperature for 10 minutes or up to 2 hours.

Grilled Chicken

1. Preheat a grill to 425° over medium-high heat.
2. In a small bowl, combine the cumin, coriander, salt and black pepper.
3. Brush both sides of the chicken with 1 tablespoon of the chimichurri sauce. Rub the chicken evenly with cumin mixture.
4. Grill the chicken until it registers 165° on a meat thermometer, about 4 minutes per side. Serve the chicken topped with the remaining chimichurri sauce.

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