This simple recipe made for quite the nice quick weeknight dinner. Spotted it in the Washington Post.
16 chicken tenderloins (not breaded) (a scant 1 1/2 pounds total)
1 teaspoon kosher salt
1/3 cup plus 1 tablespoon olive oil
3 or 4 scallions, chopped
2 cloves garlic, minced
4 or 5 red radishes, sliced
Leaves from 2 or 3 stems cilantro, chopped
1 teaspoon dried oregano, preferably Mexican
1/2 teaspoon crushed red pepper flakes
Toss the chicken tenders in a mixing bowl with 1/2 teaspoon of the salt and a tablespoon of the oil.
Heat a large grill pan over medium-high heat (I used more of a stovetop griddle).
Working in batches as needed, add the chicken tenders to the skillet and cook for about 1 1/2 minutes or until char marks form, then turn them over and cook for about a minute on the second side (these took longer for me). Transfer to the platter to keep the chicken warm.
Combine scallions, garlic, radishes and cilantro with lime juice in a bowl.
Add the dried oregano, crushed red pepper flakes, the remaining 1/2 teaspoon of salt and the remaining 1/3 cup of oil to the bowl; stir to form the chimichurri sauce.
Spoon the sauce over the chicken. Serve warm.