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.
  • Level: Easy
  • Total: 20 min
  • Prep: 10 min
  • Cook: 10 min
  • Yield: 8 servings
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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


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.

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