GRILLED CHIMICHURRI CHICKEN

Grilled Chimichurri Chicken image

Provided by Cheri Liefeld

Categories Entree

Time 40m

Yield 4

Number Of Ingredients 13

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1 cup chopped fresh parsley
1/2 cup olive oil
1/4 cup red wine vinegar
2 tablespoons chopped fresh cilantro
4 cloves garlic, finely chopped
2 teaspoons dried oregano leaves
1 teaspoon salt
1/4 teaspoon crushed red pepper flakes
4 boneless skinless chicken breasts
1 cup pear tomatoes
1 poblano chile
1 red bell pepper
1 orange bell pepper

Steps:

In food processor or blender, place sauce ingredients. Cover; process until smooth.
Place chicken breasts in resealable food-storage plastic bag; pour in half of the sauce (cover and refrigerate remaining sauce to serve with cooked chicken and vegetables later). Seal and refrigerate bag of chicken to marinate at least 2 hours but no longer than 8 hours.
Remove chicken from sauce; discard sauce chicken was marinating in.
Carefully brush oil on grill rack. Heat gas or charcoal grill. Place chicken on grill over medium-high heat. Cut up vegetables and place on grill pan. Cover grill; cook chicken until juice of chicken is clear when center of thickest part is cut (at least 165°F). Cook vegetables to desired doneness. Serve with remaining sauce.

Nutrition Facts : ServingSize 1 Serving