6 boneless, skinless single chicken breasts
Salt and freshly ground black pepper
3 cloves garlic
1 medium onion, cut in chunks
2/3 cup packed fresh parsley leaves
1/3 cup extra virgin olive oil
1/3 cup red wine vinegar (or sherry
or rice vinegar)
1/2 teaspoon dried oregano
1/2 teaspoon cayenne pepper
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
- Rinse the chicken breasts and pat dry with paper towels. Trim the excess fat. Lightly sprinkle the chicken with salt and pepper to taste, then place in a large, zip-top plastic bag.
- In a food processor fitted with the steel blade, process the garlic, onion and parsley until minced, about 8 to 10 seconds. Add the olive oil, vinegar, oregano, cayenne, salt and pepper; process for about 5 seconds to blend. Transfer the sauce to a large glass measuring cup.
- Pour half the sauce over the chicken in the plastic bag. Seal the bag tightly and shake well to thoroughly coat the chicken in the sauce. Let the chicken marinate in the sauce for 30 to 60 minutes at room temperature or for up to 48 hours in the refrigerator. Place the remaining sauce in a gravy boat or serving bowl; cover and refrigerate to serve with the cooked chicken.
- When the chicken is marinated, preheat the grill and set to medium high. Remove the chicken from the marinade in the bag; discard the marinade. Grill the chicken over indirect heat for 5 to 6 minutes per side, until grill marks appear and juices run clear. Serve immediately with the reserved sauce.
Note: Keeps for up to 3 days in the refrigerator; reheats well. Freezes well for up to 3 months. Sauce may discolor slightly if frozen.
Instead of chicken, use 2 to 3 lbs. lean London broil or steak. Grill the meat over indirect heat for 8 to 10 minutes per side or until medium (pink juices will come to the surface of meat). Remove from the grill and let rest for 5 to 10 minutes. Slice thinly across the grain and serve with reserved sauce.