Chicken Chimichurri

Serves 4-5

2 LBS of Chicken Breast, or a LB of Chicken and a LB of Shrimp, or Skirt Steak

1 C Flat Leaf Parsley
1 C Cilantro
4 Garlic Cloves
3 TBSP Red Onion, Chopped
2/3 C White Vinegar
1/3 C Extra Virgin Olive Oil
Salt and Pepper, To Taste
A Dash or Two Red Pepper Flakes

1. Trim the ends of the parsley and cilantro and add it to the food processor/blender with the rest of the ingredients.

2. Add half of the marinade to the chicken and marinate for an hour to 2 hours.
* Skirt steak marinades about the same time. Shrimp marinades for only 30 minutes.

3. Preheat the grill on medium high heat for 5-10 minutes, then rub half an onion across the surface of the grill you are going to use. It will make the grill non stick.

 4. Once the meat is marinated, add the meat to non stick part of the grill. Grill both sides of the chicken evenly with brown grill marks which will take about 10 to 12 minutes.
* Rare skirt steak takes 5 to 10 minutes. Shrimp takes 4-6 minutes or until it is opaque.

5. Once meat is done, let it rest for a couple minutes, then cut, dress with some of the remaining chimichurri, and enjoy!