Ingredients

The following ingredients have 5 Servings
  • 1 cup chopped fresh cilantro
  • 1 cup chopped fresh parsley
  • 1/3 cup chopped red onion
  • 4 cloves garlic (chopped)
  • 1 tsp chopped red hot chili pepper*
  • 1/2 tsp sea salt
  • Juice of 1 lemon
  • 1 tsp lemon zest
  • 1/2 cup olive oil
  • 1/4 cup red wine vinegar
  • 4 large chicken breasts
  • 4 Russet potatoes (skinned and cut into slices)

Instruction

  • To make the chimichurri sauce, blend all ingredients into a food processor or blender for a few minutes. Sauce will be chunky, but make sure ingredients are thoroughly blended.
  • Poke holes in the chicken with a fork, and add chicken and half of the sauce to a container or plastic bag. Reserve the other half for dipping. Coat the chicken with sauce. Marinate for at least 1 hour, but up to 12 hours.
  • Prepare the potatoes for grilling by peeling and slicing. Add to boiling water for 8 minutes. Remove the potatoes and drain the water, run cold water over the potatoes. Pat dry, brush with oil, and season with some salt and pepper.
  • Heat up your grill, and add chicken and potatoes. Cook chicken for 5-8 minutes per side or until chicken reaches an internal temperature of 160 degrees F. Potatoes will cook about the same time as the chicken, and will need to be turned halfway through grilling.
  • Let chicken rest for 10 minutes before slicing. Serve hot with reserved dipping sauce.