Chimichurri Chicken
Ingredient
-
1 cup packed fresh parsley leaves
-
2 tablespoons fresh oregano leaves
-
1 tablespoon minced garlic
-
½ cup chopped green onion (including green tops)
-
1 jalapeño pepper, seeds and membranes removed, diced
-
2 tablespoons white wine vinegar
-
1 tablespoon fresh lemon juice
-
½ cup olive oil
-
salt and freshly ground black pepper to taste
-
3 pounds chicken tenders
-
1 ½ teaspoons smoked paprika
Direction
-
Preheat the oven to 375 degrees F (190 degrees C). Line a 12x18-inch sheet pan with parchment or aluminum foil; set aside.
-
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.
-
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.
-
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).
-
Serve tenders with reserved chimichurri sauce.
