Rachael's Chimichurri Chicken Bites (Rachael Ray) |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 8 |
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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[.] 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:
1. Preheat a grill pan over high heat.
2. In a food processor combine paprika, parsley, oregano, thyme, bay leaves, 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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