Chimichurri Chicken

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Today I took my first stab at a Chimichurri sauce and marinade.  Based on a bunch of herbs and spices blended into a fine paste, it’s an easy way to make something tasty out of chicken or beef.  I made this last night, and marinated the chicken for about 20 hours before grilling this afternoon.  You could probably make this and marinade for 3-4 hours, but I feel like the big payoff comes from overnight.  We cooked up some green pepper, onion, and poblano peppers along with the chicken, and it was Yum.

Ingredients:

1 Cup of Flat Leaf Parsley

4 Cloves of Garlic

8 Green Onions (Whites & Greens)

1/2 Cup of White Wine Vinegar

3/4 Cup of Extra Virgin Olive Oil

1/2 TB Red Pepper Flakes

1/2 TB Fresh Ground Black Pepper

1 1/2 tsp Kosher Salt