Chicken
- 4 boneless skinless chicken breasts (about 1 1/4 lb)
- 1 tablespoon olive oil
- Pinch of salt and pepper
Chimichurri
- 1 medium shallot, finely chopped
- 2 cloves garlic, finely chopped
- 1/4 cup packed fresh parsley, finely chopped
- 1/4 cup packed fresh cilantro, finely chopped
- 2 tablespoons white wine vinegar
- 2 tablespoons olive oil
- 1/4 teaspoon coarse Kosher salt
- Pinch cracked pepper
- Pinch crushed red pepper flakes
INSTRUCTIONS:
- Heat up a gas or charcoal grill. Brush the chicken with olive oil and sprinkle both sides with salt and pepper. Place the chicken on the grill over medium heat. Cover the grill; cook 12 to 15 minutes, turning once, until the juice of the chicken is clear when center of thickest part is cut.
- Meanwhile, in a medium bowl, stir together the chimichurri ingredients. Serve the chicken topped with chimichurri sauce.
Source:Bourbon And Honey
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