Argentinean Garlic Chicken With Corn Tomato And Parsley Sauce Recipe

Ingredients for Argentinean Garlic Chicken With Corn Tomato And Parsley Sauce

• Fresh Parsley Leaves
• Sweet Onion
• Garlic Cloves
• White Vinegar
• Dried Oregano
• 1/2 teaspoon red pepper flakes (or more, to taste)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Olive Oil
• 2 cups chopped tomatoes
• Sweet Corn
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• Garlic Powder
• Onion Powder
• Boneless Skinless Chicken Breasts

How to Make Argentinean Garlic Chicken With Corn Tomato And Parsley Sauce

1. **Prepare the Parsley Sauce:** In a food processor, combine 1 cup packed fresh parsley, 1/2 small onion (roughly chopped), 4 cloves garlic (roughly chopped), 2 tablespoons red wine vinegar, 1 teaspoon dried oregano, 1/2 teaspoon red pepper flakes (or more, to taste), 1 teaspoon salt, and 1/2 teaspoon black pepper.
2. Process until finely chopped.
3. With the food processor running, slowly drizzle in 1/2 cup olive oil until well blended but still slightly coarse.
4. Pour the sauce into a medium bowl.
5. Stir in 1 cup chopped tomatoes.
6. Add 1 cup of cooked corn kernels (fresh, frozen, or canned) to the bowl.
7. **Prepare the Chicken:** In a small bowl, combine 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon dried oregano, 1/2 teaspoon ground cumin, 1 teaspoon garlic powder, and 1/2 teaspoon onion powder.
8. Rub the spice mixture evenly onto both sides of 4 bone-in, skin-on chicken quarters.
9. Lightly oil your barbecue grill and preheat to medium heat.
10. Place the chicken quarters on the preheated grill.
11. Close the grill lid and cook for 3-5 minutes per side, or until the chicken is no longer pink inside and the internal temperature reaches 165°F (74°C).
12. Serve the grilled chicken immediately, spooning the parsley sauce generously over each quarter.
13. Garnish with the remaining 1/2 cup chopped tomatoes.