Chef Jacques Pépin talks about his latest cookbook, Poulets & Legumes: My Favorite Chicken & Vegetable Recipes, a collection of his favorite everyday recipes and illustrations that share his simple and elegant approach to cooking. Pépin is the author of 29 cookbooks, and he’s been awarded France’s highest civilian honor, La Légion d’Honneur, 16 James Beard Foundation Awards, the inaugural Julia Child Foundation Award and many others.
Grilled Chicken Tenders with Chimichurri
Chimichurri sauce, originally from Argentina, is a finely chopped mixture of garlic, parsley, oil, and vinegar, usually served with beefsteak. In Mexico, it is made with cilantro and lime juice, and my version contains cilantro, scallions, radishes, and Mexican oregano. If chicken tenders are not available, cut up boneless, skinless chicken breasts for this recipe.
1¼ pounds chicken tenders (about 16)
½ teaspoon salt
1 tablespoon olive oil
½ cup coarsely chopped fresh cilantro
⅓ cup minced scallions
1 tablespoon chopped garlic
½ cup julienned radishes
1 teaspoon dried oregano, preferably Mexican
½ teaspoon hot pepper flakes
½ teaspoon salt
2 tablespoons fresh lime juice
⅓ cup olive oil
Preheat the oven to 140 degrees. Heat a grill to hot (or heat a nonstick skillet until very hot).
Put the tenders in a bowl, sprinkle with the salt and oil, and stir until well coated. Arrange the chicken tenders on the hot grill (or in the hot skillet) and cook for about 1½ minutes. Turn and cook for 1 minute on the other side, until just cooked through. Transfer to a platter and keep warm in the oven while you prepare the sauce.
For the chimichurri sauce: Mix all the ingredients together in a bowl. Serve the chicken coated with the sauce.