- 10 medium garlic cloves, peeled and dark ends removed
- 1 medium bunch Italian parsley, stems removed
- 3/4 cup olive oil
- 1/4 cup white balsamic vinegar or white wine vinegar
- 1/4 cup water or chicken stock
- 3/4 teaspoon dried oregano
- 3/4 teaspoon dried basil
- 1/4 teaspoon crushed hot pepper flakes, or to taste
- Salt and freshly ground black pepper to taste
- 3 tablespoons Chimichurri sauce
- 2 tablespoons olive oil
- 3 whole medium chicken breasts, halved, boned and flattened
- In a food processor fitted with the metal blade puree the garlic. Add the parsley and process until finely chopped. Add the oil, vinegar, water and seasonings and process. Taste for seasoning. It should be very flavorful and spicy. Adjust if necessary.
- Combine the marinade ingredients in a small mixing bowl and mix until smooth. Taste for seasoning. Place the chicken breasts in a zip-lock bag and pour in the marinade. Make sure the marinade is evenly distributed. Zip the bag and refrigerate for 1/2 to 4 hours.
- Prepare the barbecue for medium-heat grilling. Remove the chicken from the marinade and grill about 3 inches from the flame for 7 to 10 minutes on each side or until no pink color is showing.
- Place on a platter and serve with the sauce on the side.
The sauce can be made up to 5 days ahead, covered and refrigerated. Remove from the refrigerator 1/2 hour before serving.
- Make sure to barbecue the chicken on medium-high heat quickly so it doesn’t have time to dry out. Cook the breasts with the skin on for a juicier result.
- Marinate them for up to 2 hours ahead of cooking to add flavor without changing the texture of the chicken. (The only caveat to this is if you are using a sticky-sweet barbecue sauce. If you are, just season the breasts and rub them with oil before cooking. Wait until five minutes before the chicken is done to brush on the sweet sauce so it doesn’t remain over the flame long enough to burn.)
- And finally, make sure that the breasts are all uniform in size for even cooking by pounding them between sheets of waxed paper.
Serves 4 to 6 people.