Back from Buenos Aires, I made a chimichurri sauce out of red wine vinegar, garlic, Italian parsley, cilantro, and oregano. I used a little salt and red pepper flakes too.
I marinated some boneless, skinless chicken breasts in this and cooked them on my gas grill, with a baked potato. I served it (to myself) with some of the reserved sauce and a salad made of arugula and grated romano cheese, with a dressing of olive oil, lime juice, and balsamic vinegar. With Stormchaser Summer IPA from Free State.