Chicken Chimichurri Grill

Last night we had a grill fest so to speak. We got the inspiration from the Austin Statesman. In the food section they did a whole story on Argentinian foods and Chimichurri is one of their staples. You can put this sauce on just about anything and it will taste great. Its amazing how a simple charcoal grill and a little love can add so much flavor to chicken and vegetables. I have to say this meal was so tasty and satisfying. I think everyone who has a grill should definitely make this dish.
For the chicken you need:
1 1/4 pounds of boneless/skinless chicken breast
salt and freshly ground black pepper
Basic Chimichurri Sauce recipe follows:
3 tablespoons red wine vinegar
2 tablespoons water
1 tablespoon minced garlic (about 4 cloves)
1 bay leaf, broken in half
1 teaspoon salt
1/4 teaspoon dried hot red pepper flakes
1/2 teaspoon dried oregano
1/2 teaspoon coarsely ground black pepper
1/4 cup olive oil
1/2 cup finely chopped fresh flat leaf parsley, including stems
In a bowl stir together vinegar, water, garlic, bay leaf, salt, red pepper flakes, oregano, and black pepper. Whisk in oil until combined, then whisk in parsley. Let this stand for 30 minutes at room temperature. Remove bay leaf before serving. Reserve some for the chicken in a separate bowl.
Preheat your grill and when the grill is ready, season the chicken breast with salt and pepper, then brush them with the chimichurri sauce. Brush the chicken once more while cooking.

For the Grilled Vegetables:
1 yellow squash, sliced lengthwise
1 zucchini, sliced lengthwise
10 asparagus, bottoms removed
4 tablespoons olive oil
2 tablespoons balsamic vinegar
salt and freshly ground black pepper
Arrange the vegetables on a sheet pan and drizzle with olive oil and balsamic vinegar. Sprinkle with salt and pepper. Mix everything with your hands until well coated.
Cook on the grill after the chicken is done.
Serve with jasmine rice and the reserved chimichurri sauce. You will love this!