Grilled Chicken With Chimichurri Salsa
|Boneless skinless chicken breasts||4|
|Olive oil||1 Cup (16 tbs)|
|Parsley||1⁄2 Cup (8 tbs), finely chopped|
|White wine vinegar||1⁄4 Cup (4 tbs)|
|Chopped onion||2 Tablespoon|
|Garlic||3 Clove (15 gm), minced|
|Jalapeno pepper||1 (Fresh/Canned)|
|Dried oregano leaves||2 Teaspoon|
Prepare grill for direct grilling.
Brush chicken with 4 teaspoons olive oil; season with salt and black pepper.
Place on oiled grid.
Grill, covered, over medium heat 5 to 8 minutes on each side or until chicken is no longer pink in center.
To prepare sauce, combine parsley, vinegar, onion, garlic, jalapeno pepper, oregano, 1/2 cup olive oil, and salt and pepper to taste.