Playing Jacques Pepin’s Grilled Chicken Tenders with Chimichurri

“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.”

Ingredients
  • 1 1/4 pounds chicken tenders (about 16)
  • 1/2 teaspoon salt
  • 1 tablespoon olive oil
For the Chimichurri Sauce
  • 1/2 cup coarsely chopped fresh cilantro
  • 1/3 cup minced scallions
  • 1 tablespoon chopped garlic
  • 1/2 cup julienned radishes
  • 1 teaspoon dried oregano, preferably Mexican
  • 1/2 teaspoon hot pepper flakes
  • 1/2 teaspoon salt
  • 2 tablespoons fresh lime juice
  • 1/3 cup of olive oil
Preparation

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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