Easy grilled chicken breast recipe with chimichurri sauce

Grilling is an easier, faster way to get dinner on the table (and with less clean up).

And while we’re on the subject of fast and easy: chimichurri gives the biggest flavor bang for the least amount of work. You simply whir all the ingredients together in the blender and *poof* — you’re done.

Here are the two easy but essential tricks to grilling chicken breasts to perfection — that is, so they are tender and juicy, not dry:

• Pound the chicken breasts to even thickness. The easiest way to do this is to place a chicken breast on your work surface with the smooth side facing up. Drape it with a piece of plastic wrap and use a meat pounder or the heel of your hand to pound or press the chicken to ½ inch thickness. If you don’t do this, by the time the center is cooked to a safe temperature, the rest of the chicken with be dry.
• Use an instant-read thermometer to check for doneness. Inset the probe horizontally until the tip is at the center of the thickest part. Cook the chicken to 160 to 165 degrees. (Note: if the thermometer registers less than 160 degrees, wash it in warm soapy water before reusing it).

GRILLED CHICKEN with CHIMICHURRI

1 cup cilantro leaves

½ cup basil leaves

1 garlic clove

1 tablespoon lime juice

1 tablespoon white wine vinegar

3/4 teaspoon ground cumin, divided

¼ cup olive oil

3/4 teaspoon salt, divided

1/4 teaspoon black pepper, divided

4 6-ounce boneless, skinless chicken breasts

1. Coat the grill rack with cooking spray, then heat the grill for direct, medium heat cooking (350 to 450 degrees).

2. Place the cilantro, basil, garlic, lime juice, vinegar, ½ teaspoon of the cumin, olive oil, ¼ teaspoon of the salt and 1/8 teaspoon of the pepper in the blender and pulse, occasionally wiping down the sides with a spatula, until it is well-blended. Taste and add salt and pepper if needed. Set aside.

3. Working one at a time, place a piece of chicken on your work surface with the smooth side facing up. Drape with a piece of plastic wrap. Use a meat pounder or the heel of your hand to press or pound the breast to an even ½-inch thickness. Repeat with all the chicken.

4. Season the chicken with the remaining ½ teaspoon salt, ¼ teaspoon cumin, and 1/8 teaspoon black pepper. Place the chicken on the grill, smooth side facing down, and cook until the underside is well marked and the chicken releases easily from the grill surface, about 5 minutes. Turn the chicken over and grill until an instant-read thermometer inserted horizontally into the center of the largest piece of chicken registers 160 degrees, about another 5 minutes. Serve with the chimichurri.

MAKES 4 SERVINGS