• 8servings
  • 10minutes

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Nutrition Info . . .

NutrientsProteins, Lipids
VitaminsA, B2, B9, C, P
MineralsNatrium, Silicon, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 rounded tbsp sweet paprika

  2. 75g flat-leaf parsley leaves, a couple of handfuls

  3. 3 tbsp fresh oregano leaves

  4. 3 tbsp fresh thyme leaves

  5. 2 bay leaves, crumbled

  6. 1/2; small white onion, coarsely chopped

  7. 3 cloves garlic

  8. 1 tsp cayenne

  9. 250ml extra-virgin olive oil, eyeball it

  10. 65ml red wine vinegar,

  11. 3 splashes

  12. 1 tsp coarse salt

  13. 625g chicken tenders

Instructions Jump to Ingredients ↑

  1. Rachael's chimichurri chicken bites 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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