Beth shares her favorite recipe for summer entertaining; grilled chicken chimichurri.
GRILLED CHICKEN CHIMICHURRI
8 boneless, skinless chicken breasts
1 cup (240 ml) red wine vinegar
1/2 cup (120 ml) grapeseed oil
3 tsp (45 ml) grain mustard
1 tbsp (15 ml) Worcestershire sauce
1 tsp (5 ml) oregano
2 tsp (10 ml) salt
Freshly cracked pepper
1 garlic glove, minced
1 cup (240 ml) Italian flat leaf parsley, finely minced
1/4 cup (60 ml) fresh oregano, finely minced
1/4 cup (60 ml) red wine vinegar
1/2 cup (120 ml) olive oil
3 garlic cloves
1/4 tsp (1.25 ml) red pepper flakes
1/2 tsp (2.5 ml) salt
METHOD: Prepare the marinade. In a large shallow casserole dish, combine the red wine vinegar, grapeseed oil, grain mustard, Worcestershire sauce, oregano, salt, pepper and garlic. Whisk to combine. Lay in chicken, coating on both sides. Marinate 20 mins.
Meanwhile prepare the chimichurri sauce. In a small bowl combine all ingredients and whisk with a fork.
Grill chicken on a medium high grill 4-6 mins on each side. Allow to rest 10 mins. Arrange chicken on a platter and spoon chimichurri over the top. Enjoy!