Ingredients
The following ingredients have 4 Servings
- 1 1/4 pounds chicken tenders (about 16)
- 1/2 teaspoon salt
- 1 tablespoon olive oil
- 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
Instruction
- 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
- MORE: Everything Chicken Fingers with Tahini Dipper Sliced Steak with Arugula Chimichurri and Sassy Mashed Potatoes and Parsnips Jacques Pépin's Chicken with Cream Sauce
