Step 1

In a large bowl, whisk together the olive oil, parsley, red wine vinegar, garlic, oregano, salt, pepper and crushed red pepper flakes. Reserve half of the chimichurri for serving later, and store it in the refrigerator. Editor's Tip: You could make this recipe by tossing roughly cut garlic and parsley into a blender or food processor with the other ingredients. Or you could do it more traditionally and use a mortar and pestle.

Step 2

Add chicken to the large bowl with the remaining chimichurri and toss to coat. Cover and refrigerate the marinating chicken for at least 30 minutes.

Step 3

Remove the chicken and discard the marinade. Grill the chicken, covered, over medium-high heat for four to five minutes per side or until it reaches 165°F. Serve it with the reserved sauce.