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  • 1 cup fresh parsley leaves
  • 1 cup fresh basil leaves
  • 1/2 cup fresh mint leaves
  • 1/3 cup extra virgin olive
  • 2 cloves garlic
  • 2 tablespoons fresh lime juice
  • 1/2 teaspoon ground cumin
  • 1 teaspoon salt
  • 2 pounds summer squash, cut vertically
  • 2 pounds chicken (leg quarters, thighs, legs or breasts)


  1. To make the chimichurri sauce, combine parsley, basil, mint, olive oil, garlic, lime juice, cumin and salt in a blender; purée. Slather on cut sides of squash and under skin of chicken or directly on chicken if using skinless pieces.
  2. Grill squash and chicken. Top with chimichurri sauce to serve.

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The recipe was originally published as Chicken and Squash with Chimichurri Sauce on

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