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Chimichurri Chicken
Chimichurri Chicken
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Oven-baked chimichurri chicken tenders cook fast and serve a crowd with herby goodness.
Ingredients:
  • 1 cup packed fresh parsley leaves
  • 2 tablespoons fresh oregano leaves
  • 1 tablespoon minced garlic
  • 0.5 cup chopped green onion (including green tops)
  • 1 jalapeño pepper, seeds and membranes removed, diced
  • 2 tablespoons white wine vinegar
  • 1 tablespoon fresh lemon juice
  • 0.5 cup olive oil
  • salt and freshly ground black pepper to taste
  • 3 pounds chicken tenders
  • 1.5 teaspoons smoked paprika
Instructions:
  • Preheat the oven to 375 degrees F (190 degrees C) and prepare a 12x18-inch sheet pan by lining it with parchment or aluminum foil.
  • In a food processor, blend parsley, oregano, garlic, green onions, and jalapeño briefly. Transfer the mixture to a small bowl and mix in vinegar, lemon juice, and olive oil. Season with salt and pepper.
  • Arrange the chicken tenders in a baking dish. Season them with salt, pepper, and smoked paprika. Drizzle half of the chimichurri sauce over the chicken, saving the rest for later in the fridge.
  • Roast in the oven until the chicken is fully cooked and the juices run clear, approximately 18 minutes. Use an instant-read thermometer to ensure it reaches at least 165 degrees F (74 degrees C).
  • Drizzle the chimichurri sauce over the tenders before serving.

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