Chimichurri is a no-cook herby-garlicky sauce from Argentina and Uruguay. For the chicken: Season the chicken with salt and pepper on both sides. If thickness varies greatly, pound to an even thickness, about … Place the chicken breasts in the pan skin-side down, making sure not to overcrowd the pan; cook in batches if needed. Here, we use it to double the flavor of basic grilled chicken breasts. The chicken is both baked with and topped with this flavor-packed sauce. Heat a large skillet over high heat. Sear one side of the chicken until nicely browned, 5 to 6 minutes. It's delicious on grilled proteins and vegetables. Add marinade to a large ziploc bag along with the chicken. Add the grapeseed oil and allow it to heat up. Toss in the marinade to coat, then press … Make the chicken: Pat the chicken dry.