This chimichurri-style salsa is raw and should be a thick, coarse puree. It can be finely chopped by hand or buzzed up in a mini processor or blender. This is the time to use a nice-quality olive oil.


  1. Heat grill to medium-high heat. Finely chop parsley, 1 tablespoon rosemary leaves, garlic, and green onions—either by hand or in a machine. Stir in 3 tablespoons oil, vinegar, and red pepper.
  2. Thread chicken tenders onto bamboo* or metal skewers. Brush with remaining 1 tablespoon oil. Place on grill; cook 8 to 10 minutes, turning once, until no longer pink in center. Cook to internal temp of 165°F. Season with salt and pepper to taste; serve with salsa and lemon wedges.


Just BARE® boneless thighs or breast fillets, cut into strips, may be substituted for Just BARE® Hand-Trimmed Boneless Skinless Chicken Breast Tenders. Nutritional values may change if you choose to substitute another chicken product. If substituting frozen chicken for this recipe, thaw before cooking.