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Oven-Baked Chimichurri Chicken

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PREP TIME
20 min
COOKING TIME
20 min
TOTAL TIME
40 min
SERVINGS
10 servings
Dinner South American
Oven-Baked Chimichurri Chicken
Ingredients
  • 1 cup packed fresh parsley leaves
  • 2 tablespoons fresh oregano leaves
  • 1 tablespoon minced garlic
  • 1/2 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
  • 1/2 cup olive oil
  • salt and freshly ground black pepper to taste
  • 3 pounds chicken tenders
  • 1 1/2 teaspoons smoked paprika
Instructions
1
Begin by preheating your oven to 375 degrees Fahrenheit, which is equivalent to 190 degrees Celsius. Next, prepare a large baking sheet by lining it with parchment paper or aluminum foil; set the sheet aside for now.
2
In a food processor, combine chopped parsley, dried oregano, minced garlic, sliced green onions, and diced jalapeño. Process the ingredients briefly to break up the parsley and blend them together seamlessly.
3
Transfer the processed mixture to a small bowl and stir in vinegar, lemon juice, and olive oil. Add salt and black pepper to taste, ensuring the flavors are balanced.
4
Place chicken strips in a single layer on the prepared baking sheet. Sprinkle salt and pepper lightly over the tenders, followed by a generous sprinkling of smoked paprika. Divide the chimichurri sauce evenly over the tenders, reserving half of it for later use.
5
Bake the chicken tenders in the preheated oven until they are cooked through, meaning the center is no longer pink and the juices flow freely. To check for doneness, insert an instant-read thermometer into the center of a tender; it should read at least 165 degrees Fahrenheit.
6
Serve the cooked chicken tenders with the reserved chimichurri sauce, allowing each person to enjoy their share.