4 chicken breasts, boneless, skinless, cut in half width-wise to make 8 steaks of uniform size 
2 teaspoons chili powder
2 teaspoons ground cumin
1/2 teaspoon kosher salt
Chimichurri Sauce
1 cup fresh flat-leaf (Italian) parsley leaves
½ cup extra-virgin olive oil
1/3 cup red wine vinegar
2 cloves of garlic, peeled
½ teaspoon salt
Dash red pepper sauce such as Tabasco, Tapatio
For Chimichurri Sauce, combine all ingredients in a food processor or blender and pulse until pureed. Serve as a sauce with the Chili-Rubbed Chicken Breasts. Best made 2 hours in advance and served at room temperature.
Mix chili powder, cumin and salt together and rub on both sides of chicken breast steaks. Oil grill well and heat to medium high. Place chicken breast steaks on hot, oiled grill and grill for 2-3 minutes, turn & grill for an additional 1-2 minutes until no longer pink in the middle. Do not overcook. Remove to platter, cover with foil and let rest for 5-6 minutes.
Substitute: Chili-Rubbed Chicken Breasts are also great served with a dollop of my Zesty Guacamole from the Family Fiesta Chapter of my book, Easy Entertaining for Beginners.
