Recipe courtesy of Rachael Ray

Rachael's Chimichurri Chicken Bites

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This recipe is my take on chimichurri, oil, vinegar, onions and garlic, herbs and spices that serve as both marinade and dipping sauce.
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  • Level: Easy
  • Total: 20 min
  • Prep: 10 min
  • Cook: 10 min
  • Yield: 8 servings
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  1. Preheat a grill pan over high heat.
  2. In a food processor combine onion, garlic and cayenne. Finely chop the mixture by pulsing.
  3. 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.
  4. Cut chicken tenders into thirds and place in a shallow dish. Wash hands.
  5. 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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