This is a modification of a recipe I found on epicurious.com…definitely a new favorite in the Murphy household!

Chicken:
1/4 cup fine sea salt
2 teaspoons pickling spice
2 tablespoons honey
2 boneless skinless chicken breasts, pounded thin
1/2 cup extra-virgin olive oil
1 large shallot, chopped
1/3 cup coarsely chopped fresh basil
1/3 cup coarsely chopped fresh Italian parsley
2 tablespoons chopped fresh rosemary
2 tablespoons chopped fresh thyme
1 large garlic clove, peeled

Bring 2 cups water, 1/4 cup salt, and pickling spice to boil in large saucepan, stirring until salt dissolves. Remove from heat; add 6 cups water and honey. Cool brine to room temperature. Add chicken to brine; let soak 1 hour at room temperature.

Remove chicken from brine and rinse with cold water; discard brine. Pat chicken dry with paper towels. Place chicken in 13 x 9 x 2-inch glass baking dish. Combine 1/2 cup olive oil, shallot, basil, parsley, rosemary, thyme, and garlic in processor. Blend until herb mixture is finely chopped. Rub herb mixture all over chicken; cover and chill at least 4 hours or overnight.

Prepare barbecue (medium heat) or cast iron skillet. Shake excess marinade off chicken, leaving some marinade still clinging. Sprinkle chicken with salt and pepper. Grill chicken until cooked through, about 5 minutes per side. Top with chimichurri and serve (pass remaining chimichurri)

Chimichurri
For the Salmuera
1/2 cup water
1/2 tablespoon coarse salt

1 head garlic, separated into cloves and peeled
1 cup packed, fresh flat leaf (Italian) parsley (leaves only)
1/2 cup packed fresh oregano (leaves only)
1/2 cup packed fresh cilantro (leaves only)
1 teaspoons crushed red pepper flakes
1/4 cup red wine vinegar
1/2 cup extra virgin olive oil

To make the saluera, bring the water to a boil in a small sauce pan. Add the salt and stir until it dissolves. Remove from heat and allow to cool.

Mince the garlic very fine and put in a medium bowl. Mince the parsley, oregano and cilantro and add to the garlic, along with the red pepper flakes. Whisk in the red wine vinegar and then the olive oil. Whisk in the salmuera (slowly, you might not need the entire amount).

Transfer to a jar with a tight lid and keep refrigerated. Chimichurri is best prepared at least one day in advance so the flavors can blend. This will keep up to 3 weeks in the fridge.

{11 Aug 2010}