Yield: 12 servings. 4½ lb. boneless chicken breasts Chimichurri Marinade: 4 cups flat leaf parsley 1/3 to ½ cup fresh oregano leaves (or substitute 1 Tbsp. dried oregano for each ¼ cup fresh) 6 cloves garlic 1 cup extra virgin olive oil 1½ Tbsp. Hungarian paprika 1 Tbsp. ground cumin ½ cup lemon juice 1/3 cup sherry vinegar ½ cup water as needed, kosher salt and ground black pepper Rice Bowl: as needed kosher salt as needed, ground black pepper 24 bamboo skewers, soaked in ...
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