Argentinean garlic chicken with corn, tomato and parsley sauce

The 'heat' in garlic is said to stir sexual desires.

2 cups fresh parsley leaves, stems removed

1/2 cup chopped sweet onion (Spanish)

8 cloves garlic, minced

1/3 cup white vinegar

1 tbsp dried oregano

1/2 tsp each of hot pepper flakes and salt

1/4 tsp pepper

2/3 cup olive oil

3 tomatoes, seeded and diced

2 cups corn

Chicken

1 tsp each of salt, pepper, dried oregano, ground cumin and garlic and onion powders

6 boneless skinless chicken breasts

Sauce

In a 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 in corn.

Chicken

Combine salt, pepper, oregano, cumin and garlic and onion powders; sprinkle about 1/2 tsp on each side of each chicken breast.

Lightly oil barbecue grill and heat to medium. Place chicken on grill; close lid and barbecue for three to five minutes per side or until no longer pink inside. Serve with parsley sauce spooned over each one.

Garnish with remaining tomatoes.

~ Recipe courtesy of Foodland Ontario