Grilled Bone-In Chicken Breast with Chimichurri
Description
Multiple herbs add fresh flavor to homemade chimichurri that's drizzled over grilled chicken in this easy main dish for summer.
Ingredients
•
5 cloves garlic
•
1 cup chopped fresh cilantro
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1/2 cup chopped fresh flat-leaf parsley
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1 tablespoon chopped fresh oregano
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1 teaspoon salt
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1/2 cup olive oil
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2 tablespoons red wine vinegar
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1 tablespoon lime juice
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4 (6 ounce) bone-in chicken breast halves
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1 tablespoon herb rub with salt
Directions
1
Place garlic in a food processor and pulse until finely chopped. Add cilantro, parsley, oregano, and salt; pulse until finely chopped. Drizzle in oil, vinegar, and lime juice slowly, while the blade is spinning. Process for about 1 minute. Cover with a lid and store chimichurri in the refrigerator until ready to use.
2
Preheat an outdoor grill for high heat and lightly oil the grate.
3
Rub chicken breasts on all sides with herb rub.
4
Turn the middle burners to low on the preheated grill and place chicken, skin-side down, over those burners. Close the lid and cook for 5 minutes. Turn the middle burners off and flip chicken. Close lid and cook until no longer pink at the bone and the juices run clear, about 15 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
5
Serve chicken with chimichurri.