Chimichurri-style Grilled Chicken


4 Chicken Tenderloins
1 cup Cilantro
1 tbsp. Dried Parsley
1 tsp. Dried Whole Oregano
Juice of 1 Lime
5 Garlic Cloves
1 tbsp. Red Wine Vinegar
3 tbsp. Olive Oil
1/2 tsp. Sea Salt
Pepper to taste

Add all ingredients, except the chicken tenderloins to the bowl of your food processor.  Pulse a few times until garlic is completely minced and everything is an even consistency.
Place chicken tenderloins in a ziploc bag with the sauce and marinate for at least 30 minutes.
Once chicken has marinated, preheat your indoor grill to it's highest setting.  Add the chicken tenderloins to the grill, cook and cover for 5 minutes then flip chicken and cook on the other side for another 3 to 4 minutes covered.  Once tenders are cooked through, remove from heat and let them rest covered for 2 or 3 minutes.
Serve with a nice salad or topped with a little homemade guacamole and sour cream.

Serves 2 to 4


Inspired by eRecipeCards said...

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