Ingredients
¼cupred onion,chopped
3garlic cloves,minced
3tbspred wine vinegar
2tbsplemon juice,fresh
1tspsalt,or to taste
1½cupsparsley*,fresh
½cupscilantro,fresh
3tbsporegano,fresh
¼tspred pepper flakes,optional
¾cupolive oil,a blend of half regular half extra-virgin
5chicken breasts,boneless, skinless
1¼tspground cumin
½tspground coriander
1tspsalt
½tspblack pepper,freshly ground
1tbspolive oil
Preparation
Add red onion, garlic, red wine vinegar, lemon juice, and salt to a food processor. Pulse, stopping and scraping down sides occasionally, until finely minced.
Add in parsley, cilantro, oregano, and red pepper flakes, then pour in olive oil while pulsing several times until herb leaves are finely minced. Transfer to a bowl, cover, and chill until ready to serve.
Preheat a grill to 425 degrees F over medium-high heat. In a small mixing bowl, whisk together cumin, coriander, salt, and pepper.
Pound chicken to an even thickness using the flat side of a meat mallet then brush both sides lightly with olive oil. Sprinkle and rub both sides evenly with cumin mixture.
Transfer to clean grill grates and grill until center of chicken registers 165 degrees F on an instant-read thermometer, about 4 minutes per side.
Serve warm with chimichurri sauce.
