Grilled Bone-In Chicken Breast with Chimichurri

1 . Stage

Place garlic in a food processor and pulse until finely chopped. Add cilantro, parsley, oregano, and salt; pulse until finely chopped. Drizzle in oil, vinegar, and lime juice slowly, while the blade is spinning. Process for about 1 minute. Cover with a lid and store chimichurri in the refrigerator until ready to use.

2 . Stage

Preheat an outdoor grill for high heat and lightly oil the grate.

3 . Stage

Rub chicken breasts on all sides with herb rub.

4 . Stage

Turn the middle burners to low on the preheated grill and place chicken, skin-side down, over those burners. Close the lid and cook for 5 minutes. Turn the middle burners off and flip chicken. Close lid and cook until no longer pink at the bone and the juices run clear, about 15 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

5 . Stage

Serve chicken with chimichurri.