Chimichurri Marinated Chicken Breast
This light dinner is super easy, fresh, and delicious. Pair it with a simple grain for a wonderful dinner.
Servings 2 people
Ingredients
- 3 chicken breasts
- 1/2 cup fresh parsley
- 3 Tablespoons red wine vinegar
- 1 Tablespoon dried oregano
- 2 teaspoons crushed red pepper flakes
- 4 garlic cloves
- 1/2 cup Mazola Corn Oil
- salt and pepper to taste
Instructions
- Add parsley, oregano, red pepper flakes, red wine vinegar, and garlic to a mini chopper and pulse until combined. Add a bit of salt and pepper, about a teaspoon or so each.
- Using a rubber spatula, scrape the parsley mixture into a glass bowl. Then, drizzle Mazola Corn Oil over parsley mixture and combine with rubber spatula.
- Scoop about 1/2 cup of prepared chimichurri and set aside. Place chicken breast in chimichurri and mix around until totally combined and covered. Then cover glass bowl with plastic wrap and place in the fridge for at least 30 minutes.
- While chicken is marinating, prepare your grill. After 30-60 minutes total, remove chicken from marinade and toss on prepared grill.
- Grill for 15-20 minutes, flipping just once, or until chicken is at 165 degrees F. Once finished, let rest for 5 or so minutes before eating. Then, spoon reserved chimichurri on cooked chicken breasts.
- Slice and enjoy with a grain like rice!