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Rachael's Chimichurri Chicken Bites Recipe

Rachael's Chimichurri Chicken Bites

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (40)

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Average Rating:

Total Reviews: 40

Showing 11-20 of 40

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  • on September 27, 2006

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    After the first bite my husband told me this recipe was a keeper. After the second bite, my husband said, "seriously, this is in the top 5 of everything you've ever made me." He thinks I'm the greatest cook ever, so this was indeed high praise. I did as other reviewers suggested and cut back on the olive oil. I added a quarter cup at a time and I think it I ended up using just under 3/4 Cup. I also threw in about a teaspoon of sugar, something I do often when I'm using red wine vinegar, and that was the perfect touch. It was spicy hot and tangy. I served the chicken bites with roasted garlic whole grain rice (out of a box and some tomatoes that I'd broiled and seasoned with Italian seasoning and basil and sprinkled with shredded parmesan. We piled on the chimichurri and it was the perfect blend of flavors. Definitely will make this again, only I'll make more of the chicken!

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  • on August 27, 2006

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    it was awful! the dip tasted mostly like vinegar, and it was ugly - the chicken had no flavor (even after marinating for an hour! - so thankfully, i'll use it for quesadillas tonight... sorry, ray ray - this one stunk!

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  • on July 06, 2006

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    Easy chimuchurri sauce

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  • on June 05, 2006

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    The whole family (a 5 year old, a 2 year old and a DH ate them all..everything from this episode rocks!
    (I used the red pepper and chimichurri sauce as the pizza sauce, btw--awesome!
    Heather in NY

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  • on May 26, 2006

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    We used this on the chicken as well as some potatoes we made over the grill. The flavor is perfect for the chicken. The sides were good too, we'd probably leave out the thyme for potatoes. The marinade is absolutely delicious and wonderfully versatile.

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  • on March 26, 2006

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    This recipe was uncomplicated and tasted really good. It's a nice change from your typical chicken nuggets.

    If I make it again, I will make it a point to organize ahead of time; there are a lot of ingredients in the sauce, and I was running around the kitchen a lot. But all of these ingredients ARE what make the sauce so good! Sauce was a little too oily to use for dipping, but great for coating the chicken before cooking.

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  • on February 08, 2006

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    This is great as a small appetizer or over Angel Hair pasta.

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  • on November 07, 2005

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    these were really fun to snack on and the "marinade" woked well for other dishes too

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  • on November 03, 2005

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    We cooked this with boneless thighs and marinated the chicken for a half-hour. The chicken was very good but as for a dipping sauce it contains way way too much olive oil. Best to try this with 1/4 cup and go up slowly from there.

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  • on July 10, 2005

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    We have made this several times and it is worth the time and effort. Don't be intimidated by the long list of ingredients. To save time in the future, freeze the mixture then just thaw it out whenever you have a hankering for this dish.

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