Grilled chicken with mint chimichurri
Fresh mint leaves
1 cup(s), packed
⅔ cup(s), loosely packed flat-leaf
White wine vinegar
2 clove(s), medium, chopped
Crushed red pepper flakes
Uncooked boneless skinless chicken breast(s)
20 oz, 4 (5-ounce) breasts
- Spray grill rack with nonstick spray. Preheat grill to medium-high or prepare medium-high fire.
- Meanwhile, to make chimichurri, combine mint, parsley, vinegar, oil, water, garlic, 1/4 teaspoon of salt, and the pepper flakes in mini food processor and puree.
- Sprinkle chicken with cumin, remaining 1/2 teaspoon salt, and the black pepper. Place chicken on grill rack and grill, turning once, until chicken is cooked through, 8—10 minutes. Serve with chimichurri.
- Per serving : 1 chicken breast and scant 2 tablespoons sauce