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“Chimichurri sauce originally from Argentina, is a finely chopped mixture of garlic, parsley, oil, and vinegar, usually served with beefsteak. In Mexico, it is made with cilantro and lime juice, and my version contains cilantro, scallions, radishes and Mexican oregano. If chicken tenders are not available, cut up boneless, skinless chicken breasts for this recipe.”
Preheat the oven to 140°F degrees. Heat a grill to hot (or heat a nonstick skillet until very hot). Put the tenders in a bowl, sprinkle with the salt and oil, and stir until well-coated.
Arrange the chicken tenders on the hot grill (or in the hot skillet) and cook for about 1 1/2 minutes. Turn and cook 1 minute on the other side or until just cooked through.
Transfer to a platter and keep warm in the oven while you prepare the sauce Chimichurri Sauce: Mix all the ingredients together in a bowl.
Serve the chicken coated with all of the sauce.
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