Grilled Chicken with
Chimichurri Sauce
Kirkland Signature
6 skinless, boneless chicken
breast halves
CHIMICHURRI SAUCE
2 cups fresh parsley leaves
1 teaspoon olive oil
1/4 teaspoon Kirkland Signature
garlic salt
1 tablespoon Kirkland Signature
granulated garlic
1/4 cup olive oil
1/8 teaspoon Kirkland Signature
ground black pepper
3 tablespoons red wine vinegar
1 teaspoon Kirkland Signature pure
sea salt
1/8 teaspoon Kirkland Signature
ground black pepper
Preheat the grill to high.
In a food processor, combine all sauce ingredients. Blend on high until smooth.
In a bowl, combine chicken, oil, garlic salt and pepper. Toss to coat evenly.
Grill the chicken on both sides until the internal temperature is 165°F.
Drizzle the sauce over the chicken. Serve immediately. Makes 6 servings.
Tip: To serve as an appetizer, cut the grilled chicken into pieces and use the sauce
as a dip.
