Grilled Cumin Chicken with Chimichurri Sauce

Ingredients

• 1/4 cup chopped red onion
• 3 cloves garlic, minced
• 3 Tbsp red wine vinegar
• 2 Tbsp fresh lemon juice
• 1 tsp salt, or to taste
• 1 1/2 cups packed fresh parsley
• 1/2 cups packed fresh cilantro
• 3 Tbsp packed fresh oregano
• 1/4 tsp red pepper flakes, optional
• 3/4 cup olive oil
• 5 boneless, skinless chicken breasts
• 1 1/4 tsp ground cumin
• 1/2 tsp ground coriander
• 1 tsp salt
• 1/2 tsp freshly ground black pepper
• 1 Tbsp olive oil

Directions

1. Make the chimichurri first. Put the red onion, garlic, red wine vinegar, lemon juice and salt in a food processor, then pulse until everything is very finely chopped, pausing now and then to scrape the bowl. Add the parsley, cilantro, oregano and red pepper flakes, and drizzle in the olive oil as you pulse several more times, just until the herbs are finely cut. Spoon the sauce into a bowl, cover it and refrigerate until you need it.
2. For the chicken, heat the grill to 425 degrees over medium-high heat. In a small bowl, whisk the cumin, coriander, salt and pepper together.
3. Using the flat side of a meat mallet, pound the chicken breasts to an even thickness. Lightly coat both sides with olive oil, then sprinkle the cumin mixture over the chicken and rub it in evenly on both sides.
4. Place the chicken on clean grill grates and cook until an instant-read thermometer inserted in the center reads 165, about 4 minutes on each side.
5. Serve the chicken warm, spooned with the chimichurri sauce.