Grilled Chicken with Tomato Chimichurri Sauce

By mrstaylor

Ingredients

• 1 1/2 cups lightly packed flat leaf parsley leaves
• 6 anchory fille, drained and patted dry with paper towels
• 3 tablespoons capers, drained
• 3 tablespoons lime juiceed
• 4 teaspoons olive oil
• 1 tablespoon water
• 1 garlic clove, chopped
• 1/4 teaspoon coarsely ground black pepper
• 4 (5 ounce) skinless boneless chicken breast
• 1 plum tomato, chopped

Preparation

Step 1

Spray grill rack with nonstick spray. Preheat grill to medium-high or prepare medium-high fire.

Place parsley, capers, lime juice, oil, water, garlic, and pepper in mini-food processor and pulse until pureed. Transfer 1/4 cup of the mixture to shallow dish: add chicken and turn to coat. Let stand at room temperature 10 minutes.

To make sauce, place remaining parsley mixture in small bowl and stir in tomatoe. Set aside.

Remove chickenfrom marinade; discard marinade. Place chicken on grill rack adngrill, turning often, until chicken is cooked through, 8-10 minutes. Serve with sauce.