Argentinean Garlic Chicken With Corn, Tomato and Parsley Sauce

Fresh, mildly spicy & very refreshing. Plan to use on grilled chicken quarters - skin on & bone in! (Of course adjusting the heat & cooking time for the different meat - longer lower basically). Would be nice alongside Spiced Rice (Marsala Bhat) or Potato Salad With Peas & Mint . Received in an email from Dalton Harris via gourmet-recipes-from-around-the-world. Thanks Dalton!

• Ready In: 25 mins
• Serves: 6

Ingredients

• Sauce

• 2  cups fresh parsley leaves, fresh, stems removed
• 1⁄2 cup sweet onion, chopped
• 8  garlic cloves, minced
• 1⁄3 cup white vinegar
• 1  tablespoon dried oregano
• 1⁄2 teaspoon  hot pepper flakes
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon pepper
• 2⁄3 cup olive oil
• 3  tomatoes, seeded and diced
• 2  cups  sweet corn, cooked

• Chicken

• 1  teaspoon salt
• 1  teaspoon pepper
• 1  teaspoon oregano, dried
• 1  teaspoon cumin, ground
• 1  teaspoon garlic powder
• 1  teaspoon onion powder
• 6  boneless skinless chicken breasts

Directions

1. Sauce: In food processor, combine parsley, onion, garlic, vinegar, oregano, hot pepper flakes, salt and pepper; process until finely chopped. With motor running, slowly add oil and process until well blended but with coarse texture. Pour into bowl. Stir in half the tomatoes. Stir corn into bowl.
2. Chicken: Combine salt, pepper, oregano, cumin and garlic and onion powders; sprinkle about 1/2 teaspoons on each side of each chicken breast.
3. Lightly oil barbecue grill and heat to medium. Place chicken on grill; close lid and barbecue for 3 to 5 minutes per side or until no longer pink inside. Serve with parsley sauce spooned over each one. Garnish with remaining tomatoes.