Grilled Chicken with Chimichurri Sauce

Instructions

1. Step 1

   Preheat the grill on high heat, then clean the cooking grate.

   Timer: 5 min (fixed)

   Cookware: grill

2. Step 2

   Combine the parsley, oregano, garlic, red wine vinegar, red pepper flakes, 5 tbsp (75 ml) olive oil, ½ tsp (3 gr) salt, and ground black pepper in a mixing bowl. Stir well and set the chimichurri aside.

   Timer: 5 min (fixed)

   Ingredients used: 75.0 ml Extra Virgin Olive Oil, 9.0 gr Garlic, 1.0 gr Ground Black Pepper, 5.0 gr Oregano, 30.0 gr Parsley, 30.0 ml Red Wine Vinegar, 3.0 gr Salt, 1.0 gr Turkish Red Pepper Flakes (Pul Biber)

   Cookware: mixing bowl, spoon

3. Step 3

   Coat the chicken breasts with 1 tbsp (15 ml) olive oil, then season them evenly with ¾ tsp (4 gr) salt and ½ tsp (1 gr) ground black pepper.

   Timer: 3 min (fixed)

   Ingredients used: 4.0 piece Chicken Breast, 15.0 ml Extra Virgin Olive Oil, 1.0 gr Ground Black Pepper, 4.0 gr Salt

   Cookware: cutting board

4. Step 4

   Place the chicken on the grill and reduce to medium heat. Grill for 5 to 7 minutes per side, turning once, until the thickest part reaches 74°C.

   Timer: 12 min (fixed)

   Cookware: grill, instant-read thermometer, tongs

5. Step 5

   Transfer the chicken to a clean cutting board and rest it for 5 minutes.

   Timer: 5 min (fixed)

   Cookware: cutting board, tongs

6. Step 6

   Stir the chimichurri, then spoon it over the rested chicken and serve.

   Cookware: spoon