Grilled Chimichurri Chicken and Potatoes

• Gluten free

• Meat

  • 4 Chicken breasts, large

• Produce

  • 1 tsp Chili pepper, red hot
  • 1 cup Cilantro, fresh
  • 4 cloves Garlic
  • 1 Lemon, Juice of
  • 1 tsp Lemon rind
  • 1 cup Parsley, fresh
  • 1/3 cup Red onion
  • 4 Yukon gold potatoes, slices

• Baking & Spices

  • 1/2 tsp Sea salt

• Oils & Vinegars

  • 1/2 cup Olive oil
  • 1/4 cup Red wine vinegar

Found on wholesomelicious.com

Description

Ingredients

• 1 cup chopped fresh cilantro
• 1 cup chopped fresh parsley
• ⅓ cup chopped red onion
• 4 cloves garlic, chopped
• 1 tsp chopped red hot chili pepper*
• ½ tsp sea salt
• Juice of 1 lemon
• 1 tsp lemon rind
• ½ cup olive oil
• ¼ cup red wine vinegar
• 4 large chicken breasts
• 4 yukon gold potatoes, skinned and cut into slices

Directions

• To make the chimichurri sauce, blend all ingredients into a food processor or blender for a few minutes. Sauce will be chunky, but make sure ingredients are thoroughly blended.
• Add chicken and half of the sauce to a container or plastic bag. Reserve the other half for dipping. Coat the chicken with sauce. Marinate for at least 1 hour, but up to 12 hours.
• Prepare the potatoes for grilling by brushing olive oil and sprinkling with sea salt.
• Heat up your grill, and add chicken and potatoes. Cook chicken for 5-8 minutes per side or until chicken is cooked through and no longer pink. Potatoes will cook about the same time as the chicken, and will need to be turned halfway through grilling.
• Serve hot with reserved dipping sauce