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Bright, herbal, flavourful Chimichurri Chicken brings a burst of warmer-days-flavour to your table. Abundant herbs, garlic, and tender chicken make this super fast main dish a winner and a surefire addition to your regular rotation.

Chimichurri Chicken

Author Rebecca Lindamood

Ingredients

Chimichurri Sauce:

  • 1 cup packed fresh parsley leaves and tender stems
  • 1/2 cup packed fresh cilantro leaves and tender stems
  • 1 green onion trimmed of most of the white part
  • 2 to 3 cloves garlic peeled
  • 1/2 cup olive oil
  • 1/4 cup white wine vinegar
  • 1 teaspoon kosher salt
  • 3/4 teaspoon ground cumin
  • 3/4 teaspoon crushed red pepper flakes

For the Chimichurri Chicken:

  • 2 pounds chicken tenders
  • 1/2 of a batch of Chimichurri Sauce

To Serve:

  • remaining half of the chimichurri sauce

Instructions

  1. Add all of the ingredients for the chimichurri sauce to a blender or food processor and blend until the herbs are finely chopped and it is evenly green. Pour half of the sauce into a re-sealable, gallon sized, zipper top bag. Add the chicken to the zipper top bag. Seal the bag, squeezing out as much air as possible and squish the bag around to evenly coat the chicken tenders with the chimichurri. Refrigerate for at least 20 minutes but up to 2 hours.
  2. Pour the remaining sauce into a jar, lid tightly, and leave at room temperature to allow the flavours to meld and marry.

To Cook the Chicken on a Grill Pan:

  1. Preheat a grill pan over medium high heat. Spritz with non-stick cooking spray. Use tongs to arrange the chicken tenders in a single layer on the grill pan, taking care not to crowd the pan. Divide the chicken into more than one batch if necessary. Grill the chicken for 5 minutes on the first side. Flip the chicken and cook for 3 to 5 minutes on the second side, or until the internal temperature reaches 165°F, depending on the thickness of your chicken tenders. Transfer to a plate and let rest for 3 minutes before serving with remaining chimichurri sauce on the side.

To Grill Chimichurri Chicken:

  1. Preheat a gas grill to medium high heat. Rub the grill with a paper towel soaked in neutral oil. Grill the chicken for 5 minutes on the first side. Flip the chicken and cook for 3 to 5 minutes on the second side, or until the internal temperature reaches 165°F, depending on the thickness of your chicken tenders. Transfer to a plate and let rest for 3 minutes before serving with remaining chimichurri sauce on the side.