Make It
Step 1
Place parsley, oregano, garlic, bouillon, red pepper flakes and ¼ teaspoon black pepper in the bowl of a food processor fitted with a blade attachment. Process until finely chopped, stopping to scrape down the sides of the bowl as needed. Add oil and vinegar; pulse until mixture is combined. Transfer to a small serving bowl. Cover; let stand at room temperature for at least 1 hour.
Step 2
Preheat grill to medium-high.
Step 3
Place chicken breasts on cutting board and cover with plastic wrap. Flatten with a rolling pin or kitchen mallet to about ¾-inch thickness. This will ensure the breasts cook evenly. Season chicken with salt and pepper.
Step 4
Grill chicken on each side for 6 to 7 minutes or until no longer pink and the juices run clear.
Step 5
Spoon about 2 tablespoons chimichurri over each chicken breast; serve.
Chimichurri can be made in advance. Store in a covered container for up to 3 days. Bring back to room temperature before serving.
