Best 4 Grilled Chicken Tenders With Chimichurri Recipes
Grilled chicken tenders are a versatile dish that can be enjoyed as an appetizer, main course, or even as a healthy snack. They are typically made with boneless, skinless chicken breasts or thighs that are marinated in a flavorful mixture of herbs, spices, and oil, then grilled to perfection. This recipe provides instructions for preparing grilled chicken tenders with a delicious chimichurri sauce, a vibrant condiment made with fresh parsley, cilantro, garlic, olive oil, and red wine vinegar. Additionally, the article includes a recipe for a simple grilled chicken marinade, as well as instructions for making a flavorful dry rub. With these recipes, you can easily create juicy, tender, and flavorful grilled chicken tenders that are perfect for any occasion.
Here are our top 4 tried and tested recipes!
RACHAEL'S CHIMICHURRI CHICKEN BITES
This recipe is my take on chimichurri, oil, vinegar, onions and garlic, herbs and spices that serves as both a marinade and a dipping sauce.
Provided by Rachael Ray : Food Network
Categories appetizer
Time 20m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Preheat a grill pan over high heat.
- In a food processor combine paprika, parsley, oregano, thyme, bay leaves, onion, garlic and cayenne. Finely chop the mixture by pulsing.
- Heat oil in a small pan over medium low heat. When oil is warm, stir herb and garlic mixture into oil and heat 3 to 5 minutes, then remove from heat. The oil will become infused with the flavor of the herbs and garlic. Transfer to a bowl and stir in vinegar and salt. Taste to adjust seasonings.
- Cut chicken tenders into thirds and place in a shallow dish. Wash hands.
- Spoon half of your chimichurri over the chicken and coat completely and evenly. Using tongs, transfer the bites to the hot grill and cook 2 or 3 minutes on each side. Transfer bites to a serving plate. Serve with party picks and reserved chimichurri sauce for dipping.
GRILLED CHICKEN WITH CHARRED-SCALLION CHIMICHURRI
Bright and tangy chimichurri gets a deep smoky hit from charred scallions. This entire weeknight meal is prepared on the grill, taking advantage of tender chicken cutlets that cook up in just 5 minutes. Grilling lettuce brings out its inherent sweetness, and here, romaine gets caramelized on the outside to complement cool, crisp centers. Any leftover scallion chimichurri makes a tasty sandwich spread, or pairs beautifully with roasted salmon or steak.
Provided by Kay Chun
Categories dinner, poultry, vegetables, main course
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat grill to medium-high and lightly grease grates with vegetable oil.
- Meanwhile, toss romaine and scallions with 2 tablespoons of the olive oil and season with salt and pepper. Arrange in an even layer and grill, turning occasionally, until lightly charred and softened all over, about 5 minutes for the romaine and scallion greens, and about 10 minutes for the scallion bulbs. Transfer romaine to a large serving platter. Transfer scallions to a cutting board and let cool, then coarsely chop.
- Rub chicken with 2 tablespoons of the olive oil and season with salt and pepper. Grill until golden underneath, about 3 minutes. Flip and cook until chicken is golden and cooked through, about 2 minutes longer. Transfer to a platter.
- Meanwhile, in a small bowl, prepare the chimichurri: Combine parsley, vinegar, garlic, oregano, red-pepper flakes, chopped grilled scallions and the remaining 3/4 cup olive oil. Season with salt and pepper.
- Divide chicken and romaine among plates and drizzle with some of the chimichurri. Serve with lemon wedges and extra chimichurri on the side.
GRILLED BONE-IN CHICKEN BREAST WITH CHIMICHURRI
Juicy, herb-rubbed chicken breasts are grilled up to perfection and drizzled with flavor-packed chimichurri. It's a great main dish for summertime. Serve with fresh grilled corn on the cob and a crusty bread.
Provided by FrackFamily5 CA->CT
Categories BBQ & Grilling Chicken
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- Place garlic in a food processor and pulse until finely chopped. Add cilantro, parsley, oregano, and salt; pulse until finely chopped. Drizzle in oil, vinegar, and lime juice slowly, while the blade is spinning. Process for about 1 minute. Cover with a lid and store chimichurri in the refrigerator until ready to use.
- Preheat an outdoor grill for high heat and lightly oil the grate.
- Rub chicken breasts on all sides with herb rub.
- Turn the middle burners to low on the preheated grill and place chicken, skin-side down, over those burners. Close the lid and cook for 5 minutes. Turn the middle burners off and flip chicken. Close lid and cook until no longer pink at the bone and the juices run clear, about 15 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
- Serve chicken with chimichurri.
Nutrition Facts : Calories 481.3 calories, Carbohydrate 3.9 g, Cholesterol 95.6 mg, Fat 36.1 g, Fiber 0.7 g, Protein 34.7 g, SaturatedFat 6.2 g, Sodium 2523.9 mg, Sugar 0.3 g
GRILLED CHICKEN BREASTS WITH CHIMICHURRI SAUCE
This is from the local paper. I've tried chimichurri sauce once and like it, so I want to try this one. The paper suggests to make the breasts all uniform size for even cooking: pound between sheets of waxed paper with a rolling pin, meat pounder or bottom of a heavy pot. Prep. time does not include marinading time.
Provided by WI Cheesehead
Categories Chicken Breast
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 509.5, Fat 42, SaturatedFat 7.8, Cholesterol 92.8, Sodium 93, Carbohydrate 1.8, Fiber 0.2, Sugar 0.1, Protein 30.6
Tips:
- Use boneless, skinless chicken tenders for the best results. If you're using chicken breasts, slice them into 1-inch thick strips.
- Marinate the chicken tenders in a flavorful mixture of olive oil, garlic, lemon juice, thyme, and oregano for at least 30 minutes. This will help to tenderize the chicken and infuse it with flavor.
- Preheat your grill to medium-high heat before cooking the chicken tenders. This will help to prevent them from sticking to the grill.
- Cook the chicken tenders for 5-7 minutes per side, or until they are cooked through. Be careful not to overcook them, or they will become dry.
- Serve the grilled chicken tenders with your favorite dipping sauce, such as chimichurri, ranch dressing, or honey mustard.
Conclusion:
Grilled chicken tenders are a delicious and easy-to-make weeknight meal. They can be served with a variety of sides, such as roasted vegetables, mashed potatoes, or rice. The chimichurri sauce is a perfect complement to the grilled chicken tenders, adding a bright and flavorful touch. This dish is sure to please everyone at your table.
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