Grilled Chicken Tenders With Chimichurri Recipes

GRILLED CUMIN CHICKEN WITH CHIMICHURRI SAUCE

Steps:

• For the chimichurri sauce: Add red onion, garlic, red wine vinegar, lemon juice and salt to a food processor. Pulse, stopping and scraping down sides occasionally, until finely minced.
• Add in parsley, cilantro, oregano and red pepper flakes, then pour in olive oil while pulsing several times until herb leaves are finely minced**. Transfer to a bowl, cover and chill until ready to serve.
• For the chicken: Preheat a grill to 425 degrees over medium-high heat. In small mixing bowl whisk together cumin, coriander, salt and pepper.
• Pound chicken to an even thickness using the flat side of a meat mallet then brush both sides lightly with olive oil. Sprinkle and rub both sides evenly with cumin mixture.
• Transfer to clean grill grates and grill until center of chicken registers 165 on an instant read thermometer, about 4 minutes per side.
• Serve warm with chimichurri sauce.

CHIMICHURRI CHICKEN STRIPS

Steps:

• Combine all ingredients in a plastic zipper bag.
• Marinate chicken strips for at least 4 hours.
• Remove chicken from marinade; discard remaining marinade.
• Chicken is best if grilled (perfect threaded on a skewer), but can be pan-fried until very brown for about 5 minutes per"side" or until thoroughly cooked.

GRILLED CHICKEN BREASTS WITH CHIMICHURRI SAUCE

Steps:

• To make chimichurri sauce: In food processor fitted with metal blade, puree garlic.
• Add parsley and process until finely chopped.
• Add 3/4 cup oil, vinegar, water or chicken broth, and seasonings, and process.
• Taste for seasoning and adjust if necessary. It should be very flavorful and spicy.
• For marinade: In small mixing bowl, combine 3 tablespoons of the chimichurri sauce, with remaining 2 tablespoons olive oil and mix until smooth; taste for seasoning.
• Place chicken breasts in a sealable bag and pour in marinade, making sure marinade is evenly distributed.
• Zip bag and refrigerate 1/2 hour to 4 hours.
• Prepare barbecue for medium-heat grilling.
• Remove chicken from marinade and grill about 3 inches from flame, 7 to 10 minutes on each side or until no pink color is showing.
• Place on platter and serve with sauce on the side.
• Advance prep. tip: The sauce can be made up to 6 days ahead, covered and refrigerated. Remove from fridge half an hour before serving.

GRILLED CHICKEN TENDERS WITH CHIMICHURRI

Steps:

• Preheat oven to 140 degrees. Heat a grill to hot.
• Put the tenders in a bowl, sprinkle with salt and oil, and stir until well coated.
• Grill chicken tenders for 1 1/2 minutes each side. Transfer to a platter and keep warm in the oven while you prepare the sauce.
• For the Chimichurri sauce, mix all the ingredients together in a bowl. Serve the chicken coated with the sauce.