Best Grilled Chicken Tenders With Chimichurri Recipes

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GRILLED CUMIN CHICKEN WITH CHIMICHURRI SAUCE



Grilled Cumin Chicken with Chimichurri Sauce image

This Grilled Chimichurri Chicken is first rubbed in an earthy cumin spice blend before being grilled to perfection and topped with a fresh chimichurri sauce.

Provided by Jaclyn

Categories     Main Course

Time 25m

Number Of Ingredients 16

1/4 cup chopped red onion
3 cloves garlic, (minced)
3 Tbsp red wine vinegar
2 Tbsp fresh lemon juice
1 tsp salt, (or to taste)
1 1/2 cups (38g) packed fresh parsley*
1/2 cups (16g) packed fresh cilantro
3 Tbsp (5g) packed fresh oregano
1/4 tsp red pepper flakes ((optional))
3/4 cup olive oil ((I like a blend of half regular half extra-virgin))
5 (6 oz) boneless, skinless chicken breasts
1 1/4 tsp ground cumin
1/2 tsp ground coriander
1 tsp salt
1/2 tsp freshly ground black pepper
1 Tbsp olive oil

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.

Nutrition Facts : Calories 522 kcal, Carbohydrate 3 g, Protein 36 g, Fat 39 g, SaturatedFat 5 g, Cholesterol 108 mg, Sodium 1138 mg, Fiber 1 g, ServingSize 1 serving

CHIMICHURRI CHICKEN



Chimichurri Chicken image

Green chimichurri, the classic Argentinian sauce often made with fresh herbs, garlic, red-pepper flakes and red-wine vinegar, livens up whatever it's spooned over: steak, chicken, tofu, fish or vegetables. In this simple recipe, boneless chicken gets three layers of zesty chimichurri flavor: First, it's marinated in the sauce. Then, it's sautéed, grilled or roasted, which further intensifies the flavors and encourages caramelization. Finally, just before serving, it's drizzled with fresh chimichurri for a bright finish. You can make the sauce in a food processor, but chopping the aromatics by hand makes it especially fragrant. Keep the extra to serve with the chicken, alongside fluffy white rice, crusty bread or creamy potatoes.

Provided by Ali Slagle

Categories     poultry, main course

Time 30m

Yield 4 servings

Number Of Ingredients 10

3 garlic cloves, peeled
1 1/2 teaspoons kosher salt
1 cup parsley leaves and stems
1/2 cup fresh oregano leaves
1/2 teaspoon red-pepper flakes
1/2 teaspoon black pepper
3 tablespoons red-wine vinegar
1/2 cup extra-virgin olive oil
1 1/2 to 2 pounds boneless, skinless chicken thighs or breasts
1 tablespoon olive oil

Steps:

  • Make the sauce: On a cutting board, smash and coarsely chop the garlic with 1/2 teaspoon salt. Mash the mixture using the side of your knife until a coarse paste forms. Move the paste to the side of the cutting board, then chop the parsley and oregano together with the remaining 1 teaspoon salt. Combine the garlic paste and the chopped herbs and chop and mash until the herbs are bruised and fragrant.
  • Transfer to a medium bowl. Add the red-pepper flakes, black pepper, vinegar and extra-virgin olive oil; stir to combine. (You should have about 3/4 cup chimichurri. It can be prepared in advance and refrigerated in an airtight container up to 2 days.)
  • Make the chicken: Pat the chicken dry. If thickness varies greatly, pound to an even thickness, about 1/2-inch. Rub half the chimichurri all over the chicken and let sit for at least 10 minutes. (You could also refrigerate overnight; just let it come to room temperature before cooking.)
  • Heat the olive oil in a large skillet over medium-high. Wipe off excess marinade from the chicken and cook until juices run clear, about 5 minutes per side for thighs and 4 minutes per side for breasts. (For grilling and oven instructions, see Tips below.)
  • Serve with remaining chimichurri spooned over top.

GRILLED CHICKEN TENDERS



Grilled Chicken Tenders image

I love this marinade, it permeates the grilled chicken tenders and has a great flavor. I usually grill extra for leftovers... perfect for salads and sandwiches.

Provided by piejava

Categories     Meat and Poultry Recipes     Chicken

Time 3h15m

Yield 8

Number Of Ingredients 7

1 cup water
½ cup soy sauce
2 tablespoons olive oil
2 tablespoons lemon juice
1 tablespoon brown sugar
3 cloves garlic, crushed
1 (16 ounce) package boneless, skinless chicken tenders

Steps:

  • Whisk water, soy sauce, olive oil, lemon juice, brown sugar, and garlic together in a large glass or ceramic bowl. Add chicken tenders and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 3 hours.
  • Preheat an outdoor grill for high heat and lightly oil the grate.
  • Remove chicken from the marinade and shake off excess. Discard the remaining marinade.
  • Place chicken on the grill and reduce heat to low. Cook for 1 minute, then turn and grill until no longer pink in the center and the juices run clear, 4 to 6 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 109.3 calories, Carbohydrate 3.6 g, Cholesterol 31.9 mg, Fat 4.7 g, Fiber 0.2 g, Protein 12.7 g, SaturatedFat 0.8 g, Sodium 931.3 mg, Sugar 2 g

MAYO-MARINATED CHICKEN WITH CHIMICHURRI



Mayo-Marinated Chicken With Chimichurri image

If the idea of rubbing chicken cutlets with mayo before grilling them leaves you cold, I relate - I felt the same way until I tried it. Now I use mayonnaise as the base for nearly every marinade I use, whether I'm cooking on the grill or in a cast-iron skillet indoors. The magic of mayo is that it helps your other marinade ingredients spread evenly across the surface of the meat, delivering more consistent flavor, while improving browning. (Don't worry, the cooked meat doesn't taste like mayo.) In this recipe, that means chicken cutlets that cook through and brown in about four minutes, with deep chimichurri flavor enhanced by a post-grill drizzle of fresh sauce. This recipe will work with nearly any marinade, exactly as written: You could use pesto, salsa verde, bottled barbecue sauce, jarred Thai curry paste, teriyaki sauce or mole, all with equal success.

Provided by J. Kenji López-Alt

Categories     poultry, main course

Time 10m

Yield 2 to 4 servings

Number Of Ingredients 4

4 chicken breast cutlets (4 to 5 ounces each), pounded about 1/4-inch thick
Kosher salt and ground black pepper
1/3 cup store-bought or homemade mayonnaise
1 cup chimichurri (see recipe)

Steps:

  • Season chicken cutlets on both sides with salt and pepper and set aside.
  • Whisk together mayonnaise and 1/4 cup chimichurri in a large bowl. Reserve remaining chimichurri. Add chicken cutlets to the mixture and turn to coat. Cook immediately, or for better flavor, transfer to a sealed container and refrigerate for 4 to 24 hours.
  • To cook on the grill: Heat a gas or charcoal grill over high heat for 10 minutes. Cook chicken cutlets directly over high heat, turning and flipping occasionally, until just cooked through and lightly charred all over, about 4 to 5 minutes. Transfer chicken to a serving platter. Spoon some of the remaining chimichurri over the chicken and serve the rest in a small bowl on the side.
  • To cook in a skillet: Heat a large (12-inch) cast-iron or nonstick skillet over medium-high heat until a drop of water immediately balls up and dances across the surface. Add chicken cutlets in a single layer and cook, swirling them and flipping them occasionally until browned all over and just cooked through, about 4 minutes. Transfer chicken to a serving platter. Spoon some of the remaining chimichurri over the chicken and serve the rest in a small bowl on the side.

GRILLED BONE-IN CHICKEN BREAST WITH CHIMICHURRI



Grilled Bone-In Chicken Breast with Chimichurri image

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

5 cloves garlic
1 cup chopped fresh cilantro
½ cup chopped fresh flat-leaf parsley
1 tablespoon chopped fresh oregano
1 teaspoon salt
½ cup olive oil
2 tablespoons red wine vinegar
1 tablespoon lime juice
4 (6 ounce) bone-in chicken breast halves
1 tablespoon herb rub with salt

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



Grilled Chicken Breasts With Chimichurri Sauce image

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

10 medium garlic cloves, peeled and dark ends removed
1 bunch Italian parsley, stems removed
3/4 cup olive oil, plus
2 teaspoons olive oil (divided)
1/4 cup water or 1/4 cup chicken broth
1/4 cup white balsamic vinegar or 1/4 cup white wine vinegar
3/4 teaspoon dried oregano
3/4 teaspoon dried basil
1/4 teaspoon crushed hot pepper flakes (to taste)
salt & freshly ground black pepper, to taste
3 whole boneless chicken breasts, halved and flattened

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

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