Name: Rachael's Chimichurri Chicken Bites
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 8 servings
Ingredients: 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

Directions

Preheat a grill pan over high heat.
In a food processor combine 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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Rachael's Chimichurri Chicken Bites

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