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Chimichurri Chicken

bbq, chicken - breast

2 cups packed fresh parsley sprigs
1/4 cup wine vinegar
2 teaspoons dried oregano
6 cloves garlic; minced
4 chicken breasts; about 3 pounds

In food processor, puree together parsley, vinegar, 1/4 cup olive oil, oregano, garlic and 1/2 teaspoon each salt and pepper until smooth. Loosen 1 side of skin from each chicken breast; evenly spread parsley mixture under skin of each, pressing skin back to enclose filling. Brush skin with 1 teaspoon olive oil; sprinkle with 1/4 teaspoon each salt and pepper. Place chicken on greased grill over medium heat; close lid and cook, turning once, until no longer pink inside, about 45 minutes.

Contributor: Canadian Living Magazine, August, 2001

Yield: 4 servings

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