Chimichurri Chicken
Description
Chicken tenders for a crowd bake quickly in the oven, with fresh, herby flavor from chimichurri.
Ingredients
•
1 cup packed fresh parsley leaves
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2 tablespoons fresh oregano leaves
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1 tablespoon minced garlic
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1/2 cup chopped green onion (including green tops)
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1 jalapeño pepper, seeds and membranes removed, diced
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2 tablespoons white wine vinegar
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1 tablespoon fresh lemon juice
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1/2 cup olive oil
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salt and freshly ground black pepper to taste
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3 pounds chicken tenders
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1 1/2 teaspoons smoked paprika
Directions
1
Preheat the oven to 375 degrees F (190 degrees C). Line a 12x18-inch sheet pan with parchment or aluminum foil; set aside.
2
Combine parsley, oregano, garlic, green onions, and jalapeño in the bowl of a food processor. Pulse just a few times to break up the parsley and combine the ingredients. Place processed vegetables in a small bowl; stir in vinegar, lemon juice, and olive oil. Season with salt and black pepper.
3
Place chicken tenders in a single layer on the prepared pan. Lightly season with salt and pepper; sprinkle smoked paprika evenly over the tenders. Spoon half of the chimichurri evenly over the tenders. Reserve remaining half of chimichurri, covered, in the refrigerator to use later.
4
Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 18 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
5
Serve tenders with reserved chimichurri sauce.