Chicken with Citrus Chimichurri Sauce ala ~DKBB~

Chicken with Citrus Chimichurri Sauce ala ~DKBB~

(original recipe from Tyffanie Perez on www.tasteofhome.com)

4 c. water

¼ c. kosher salt

1 Tbsp. honey

1 tsp. grated lemon zest

1 tsp. grated orange zest

4 boneless, skinless chicken breasts

Chimichurri sauce

½ c. olive oil

¼ c. packed fresh parsley sprigs

1 Tbsp. minced fresh thyme

1 Tbsp. lemon juice

1 Tbsp. orange juice

1 clove garlic, minced

¼ tsp. salt

⅛ tsp. pepper

• In a large bowl, whisk water, salt, honey, and zests until salt is dissolved; add chicken, making sure it’s submerged; refrigerate up to 2 hours.
• Pulse sauce ingredients in a blender or food processor until smooth; reserve ½ c. sauce for serving.
• Remove chicken from marinade, rise, and pat dry; brush chicken with remaining sauce and grill, covered, over medium high heat (or broil 4 inches from heat) until thermometer reads 165° F, 4 to 6 minutes per side.
• Serve with reserved sauce.