- 2 lbs of chicken breast
- 3 tablespoons of Chimichurri Sauce
- Salt and pepper
- 2 tablespoons of olive oil
- 1 lemon
2 to 4 hours before cooking chicken, puncture chicken with a fork. Add salt and pepper for slight flavoring, and squeeze lemon juice over top. Refrigerate until ready to cook. Shortly before cooking, lightly brush with Chimichurri. Once complete, enjoy with Chimichurri.