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“Chimichurri is a no-cook herby-garlicky sauce from Argentina and Uruguay. It's delicious on grilled proteins and vegetables. Here, we use it to double the flavor of basic grilled chicken breasts. The chicken is both baked with and topped with this flavor-packed sauce.”
1 cup packed flat-leaf parsley leaves
1 cup packed cilantro leaves
1 medium jalapeño pepper, chopped
1 small clove garlic, minced
¼ cup extra-virgin olive oil
2 tablespoons lemon juice
1 tablespoon red-wine vinegar
½ teaspoon salt, divided
½ teaspoon ground pepper, divided
1 teaspoon ground cumin
1 pound boneless, skinless chicken breasts, cut into 4 pieces, or 4 boneless, skinless chicken thighs, trimmed
1Preheat oven to 400°F.
2Place parsley, cilantro, jalapeño, garlic, oil, lemon juice, vinegar, ¼ teaspoon salt and ¼ teaspoon pepper in a mini food processor. Process until mostly pureed.
3Stir cumin and the remaining ¼ teaspoon salt and ¼ teaspoon pepper together in a small bowl. Sprinkle over chicken and place the chicken on a baking sheet. Remove 3 tablespoons of the chimichurri sauce and use it to baste both sides of the chicken. Bake until an instant-read thermometer inserted into the thickest part of the chicken registers 165°F, 17 to 22 minutes. Serve the chicken with the remaining chimichurri sauce.
To make ahead: Refrigerate chimichurri sauce (Step 2) for up to 1 day.