Rachael's Chimichurri Chicken Bites

This recipe is my take on chimichurri, oil, vinegar, onions and garlic, herbs and spices that serves as both a marinade and a dipping sauce[.]

Total Time:
20 min
10 min
10 min

8 servings

  • 1 rounded tablespoon sweet paprika
  • 3/4 cup flat-leaf parsley leaves, a couple of handfuls
  • 3 tablespoons fresh oregano leaves
  • 3 tablespoons fresh thyme leaves
  • 2 bay leaves, crumbled
  • 1/2 small white onion, coarsely chopped
  • 3 cloves garlic
  • 1 teaspoon cayenne
  • 1 cup extra-virgin olive oil, eyeball it
  • 1/4 cup red wine vinegar, 3 splashes
  • 1 teaspoon coarse salt
  • 1 1/2 to 1 3/4 pounds chicken tenders
Watch how to make this recipe.
  • Preheat a grill pan over high heat.

  • In a food processor combine paprika, parsley, oregano, thyme, bay leaves, onion, garlic and cayenne. Finely chop the mixture by pulsing.

  • Heat oil in a small pan over medium low heat. When oil is warm, stir herb and garlic mixture into oil and heat 3 to 5 minutes, then remove from heat. The oil will become infused with the flavor of the herbs and garlic. Transfer to a bowl and stir in vinegar and salt. Taste to adjust seasonings.

  • Cut chicken tenders into thirds and place in a shallow dish. Wash hands.

  • Spoon half of your chimichurri over the chicken and coat completely and evenly. Using tongs, transfer the bites to the hot grill and cook 2 or 3 minutes on each side. Transfer bites to a serving plate. Serve with party picks and reserved chimichurri sauce for dipping.

View All

Cooking Tips
More Recipes and Ideas
Loading review filters...
    336 F1

    Not what you're looking for? Try:

    Spicy Fried Chicken Bites with Derby Dip

    Recipe courtesy of Brian Boitano