Recipe courtesy of Rachael Ray
Rachael's Chimichurri Chicken Bites
Getting reviews...
- Level: Easy
- Total: 20 min
- Prep: 10 min
- Cook: 10 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 495
- Total Fat
- 42 g
- Saturated Fat
- 7 g
- Carbohydrates
- 17 g
- Dietary Fiber
- 2 g
- Sugar
- 1 g
- Protein
- 14 g
- Cholesterol
- 38 mg
- Sodium
- 421 mg
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.
- Level: Easy
- Total: 20 min
- Prep: 10 min
- Cook: 10 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 495
- Total Fat
- 42 g
- Saturated Fat
- 7 g
- Carbohydrates
- 17 g
- Dietary Fiber
- 2 g
- Sugar
- 1 g
- Protein
- 14 g
- Cholesterol
- 38 mg
- Sodium
- 421 mg
Ingredients
Directions
- 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.
