This recipe is my take on chimichurri, oil, vinegar, onions and garlic, herbs and spices that serve as both marinade and dipping sauce.

Recipe courtesy of Rachael Ray

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Total:: 20 min
Prep:: 10 min
Cook:: 10 min

Yield:: 8 servings

Level:: Easy

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.

My Private Notes

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