CHIMICHURRI CHICKEN BREASTS

Note: The recipe calls for chilling at least one hour before grilling. Plan accordingly.

3/4 cup extra-virgin olive oil

1 bunch cilantro

1 tbsp chopped fresh oregano

1/4 cup red wine vinegar

1 1/2 lbs boneless, skinless chicken breasts

In a food processor, blend olive oil, cilantro, oregano and vinegar. Season to taste with salt and pepper. In a bowl, combine half the sauce and chicken. Cover and chill at least an hour.

Prepare grill for direct medium-high heat cooking. Place chicken breasts over direct heat and cook, flipping once, until cooked through 7-8 minutes per side. Serve grilled chicken with remaining chimichurri.

Yield: 6 servings

file photo for reference