Chimichurri is a traditional herb sauce from Argentina and is commonly used on grilled meats such as beef or chicken. The fresh parsley, oregano and garlic combine to create the ideal sauce to serve over chicken.
- 1 cup packed Italian flat-leaf parsley leaves
- 2 tablespoons fresh oregano leaves
- 1 to 3 cloves garlic, peeled
- 1/4 teaspoon MAGGI Granulated Chicken Flavor Bouillon
- 1/4 teaspoon crushed red pepper flakes
- 1/4 teaspoon ground black pepper
- 2 tablespoons sherry, white or red wine vinegar
- 1/4 cup high-quality extra-virgin olive oil
- 4 (about 1 1/4 pounds total) boneless, skinless chicken breast halves
- Salt and ground black pepper
PLACE parsley, oregano, garlic, bouillon, red pepper flakes and ¼ teaspoon black pepper in the bowl of a food processor fitted with a blade attachment. Process until finely chopped, stopping to scrape down the sides of the bowl as needed. Add oil and vinegar; pulse until mixture is combined. Transfer to a small serving bowl. Cover; let stand at room temperature for at least 1 hour.
PREHEAT grill to medium-high.
PLACE chicken breasts on cutting board and cover with plastic wrap. Flatten with a rolling pin or kitchen mallet to about ¾-inch thickness. This will ensure the breasts cook evenly. Season chicken with salt and pepper.
GRILL chicken on each side for 6 to 7 minutes or until no longer pink and the juices run clear.
SPOON about 2 tablespoons chimichurri over each chicken breast; serve.
Chimichurri can be made in advance. Store in a covered container for up to 3 days. Bring back to room temperature before serving.