Grilled Chicken Tenders With Spicy Chimichurri

Makes about 10 tenders

Spicy and bold, this easy recipe takes grilled chicken to another level.


  • 1 to 1½ pounds Smart Chicken tenders

  • 1 bunch parsley, roughly chopped

  • 3 bunches green onion, sliced

  • 1 tablespoon fresh oregano leaves

  • 5 cloves garlic, sliced

  • 2 jalapeños, seeds and piths removed, sliced

  • ½ cup canola oil

  • 1 lime, zested and juiced

  • Kosher salt and freshly ground black pepper, to taste


In a large sauté pan over medium heat, heat the canola oil. Sauté the parsley, green onions, oregano, garlic, and jalapeños for 3 to 5 minutes. Season with salt and pepper and immediately transfer to a container; cool in the refrigerator. Once completely chilled, add the lime zest and juice and blend until smooth but still slightly chunky. Season the chicken tenders with salt and pepper to taste and grill to an internal temperature 165°F. Let the tenders rest for a few minutes, then toss in the sauce until tenders are generously coated. Serve warm.

Recipe created by Benjamin Maides, Chef, Au Courant Regional Kitchen, Omaha, Nebraska