For chimichurri sauce:
  • 1 cup fresh parsley leaves, packed
  • 1/2 bunch cilantro leaves
  • 1/3 cup extra-virgin olive oil
  • 2 garlic cloves
  • 3 tablespoons red wine vinegar
  • 1/4 teaspoon salt
  • 1 teaspoon dried oregano
For chicken:
  • 2 pounds raw chicken breast tenderloins
  • Olive oil
  • Salt Pepper




Heat grill to 400.

Place all chimichurri sauce ingredients in a food processor, and pulse until well-combined. Set aside.

Brush chicken with olive oil, and season with salt and pepper.

Grill chicken for 4 minutes per side or until done.

Serve with chimichurri sauce.

Note: This is a South American condiment, which is excellent on grilled meats, and also with tomatoes or potatoes.