Chimichurri Chicken

With all the fresh herbs coming up in our garden, I like using some of them for this tangy Argentinian marinade. Chicken is not exactly traditional gaucho food, but it pairs well with the citrus and garlic, and the extra oil helps keep the breasts moist.

  • 1/2 cup fresh cilantro
  • 1/2 cup fresh Italian parsley
  • 1/2 cup red wine vinegar
  • Juice of 1 lemon (2-3 tablespoons)
  • 3/4 cup olive oil
  • 4-6 cloves garlic
  • 1 tablespoon fresh oregano
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon dried red chili flakes
  • 1 teaspoon of sweet smoked paprika
  • 1 teaspoon kosher sea salt
  • 6-8 boneless chicken breasts

Put the salt and garlic in a food processor and pulse until the garlic is minced. Add the remaining ingredients, except the chicken, and give them a whirl until they are well-combined.

Put the chicken in a freezer bag and coat with the sauce. Squeeze the air out of the bag and seal. Marinate in the refrigerator for at least 2 hours, overnight is best.

Set our grill up for a direct cook over medium (350°F) heat. I like using a raised grid on the Big Green Egg to help even out the cooking temperatures. Put the chicken on the grill and close the lid. Cook for about 5 minutes, then flip. Flip again every 5 minutes until the breasts hit 170°F internal and the juices run clear. Remove breasts to a plate, cover and let rest for another 5 minutes. Serve with lemon wedges.