This Grilled Chimichurri Chicken is first rubbed in an earthy cumin spice blend before being grilled to perfection and topped with a fresh chimichurri sauce.
Ready in: 25minutes
1/4cupchopped red onion
3Tbspred wine vinegar
2Tbspfresh lemon juice
1tspsalt,or to taste
1 1/2cups (38g)packed fresh parsley*
1/2cups (16g)packed fresh cilantro
3Tbsp (5g)packed fresh oregano
1/4tspred pepper flakes(optional)
3/4cupolive oil(I like a blend of half regular half extra-virgin)
5(6 oz)boneless, skinless chicken breasts
1 1/4tspground cumin
1/2tspfreshly ground black pepper
For the chimichurri sauce: Add red onion, garlic, red wine vinegar, lemon juice and salt to a food processor. Pulse, stopping and scraping down sides occasionally, until finely minced.
Add in parsley, cilantro, oregano and red pepper flakes, then pour in olive oil while pulsing several times until herb leaves are finely minced**. Transfer to a bowl, cover and chill until ready to serve.
For the chicken: Preheat a grill to 425 degrees over medium-high heat. In small mixing bowl whisk together cumin, coriander, salt and pepper.
Pound chicken to an even thickness using the flat side of a meat mallet then brush both sides lightly with olive oil. Sprinkle and rub both sides evenly with cumin mixture.
Transfer to clean grill grates and grill until center of chicken registers 165 on an instant read thermometer, about 4 minutes per side.
Serve warm with chimichurri sauce.
*Use leaves and some stem with all the herbs.
**Don't puree/pulverize everything, it should still have some texture.
You'll likely have left over chimichurri sauce, probably about enough to make one more batch of chicken another time and the sauce can be frozen.