INGREDIENTS: 8 boneless, skinless chicken breasts 1 cup (240 ml) red wine vinegar ½ cup (120 ml) grape seed 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
CHIMICHURRI SAUCE 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 ½ cup (120 ml) olive oil 3 garlic cloves ¼ tsp (1.25 ml) red pepper flakes ½ tsp (2.5 ml) salt
METHOD: Prepare the marinade. In a large shallow casserole dish, combine the red wine vinegar, grape seed 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 ingredient and whisk with a fork.
Grill chicken on a medium high grill 4-6 mins each side. Allow to rest 10 mins. Arrange chicken on a platter and spoon chimichurri over the top. Enjoy
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