Pedro's Chimicurri Chicken

First the sauce:
1/2 cup olive oil
1/4 cup red wine vinegar
1/2 cup finely chopped onion
1 T garlic, finley chopped
1/4 cup fresh parsley, finely chopped
1 tsp dried oregano
1/4 tsp cayenne pepper, to taste
1 1/2 salt
1 tsp ground black pepper

Then the chicken:
1 lb boneless, skinless, chicken breast, cut into 1-inch wide strips
metal or wood skewers

First make the chimicurri sauce. Whisk together the oil & vinegar in a bowl, and then stir in the remaining ingredients. Let stand at room temperature for 2 to 3 hours before using. Makes about 1 1/2 cups. Use sauce as a marinade for the chicken, cover chicken pieces for 3 or 4 hours before grilling. You can cook the chicken on skewers if you want, or place them on the grill just as well.