Chicken tenders for a crowd cook up quickly in the oven, with fresh, herby flavor from chimichurri. Make the chimichurri sauce the day before, if you like, and simply refrigerate in a sealed container until you are ready to bake. We like this with Mexican rice, black beans, and a simple green salad.
Ingredients
- 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
Directions
Step 1
Preheat the oven to 375 degrees F (190 degrees C). Line a 12×18-inch sheet pan with parchment or aluminum foil; set aside.
Step 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.
Step 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.
Step 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).
Serve tenders with reserved chimichurri sauce.
Cook’s Note:
Make the chimichurri up to 2 days in advance, if desired. Store in a sealed container in the refrigerator until ready to use.
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