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.
| Level: | Easy |
| Total: | 20 min |
| Prep: | 10 min |
| Cook: | 10 min |
| Yield: | 8 servings |
| Level: | Easy |
| Total: | 20 min |
| Prep: | 10 min |
| Cook: | 10 min |
| 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
Instructions
- Preheat a grill pan over high heat.
- In a food processor combine paprika, parsley, oregano, thyme, bay leaves, 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.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 495 |
| Total Fat | 42 g |
| Saturated Fat | 7 g |
| Carbohydrates | 17 g |
| Dietary Fiber | 2 g |
| Sugar | 1 g |
| Protein | 14 g |
| Cholesterol | 38 mg |
| Sodium | 421 mg |
| Serving Size | 1 of 8 servings |
| Calories | 495 |
| Total Fat | 42 g |
| Saturated Fat | 7 g |
| Carbohydrates | 17 g |
| Dietary Fiber | 2 g |
| Sugar | 1 g |
| Protein | 14 g |
| Cholesterol | 38 mg |
| Sodium | 421 mg |
Reviews
I did not enjoy the sweet paprika or cayenne. I don’t think this is an authentic recipe. Actually used once and disposed if the rest.
I love this recipe, Have given and shared this one with many people as one of my favorite dishes. The sauce is to die for. It’s so flavorful. We use the sauce on many other things, like sandwich’s, and other meats. Easy, quick and wonderful meal. Thank you so much for this one.
This recipe is awesome! I’m new to cooking because I recently graduated college and haven’t had to cook for myself until now. I made this for my family and everyone, even my dad who used to be a chef, loved it! I used chicken thye’s instead of breasts but like she says, you can literally put it on any kind of protein, probably even tofu.
Super quick, super delicious!!
Delicious! Next time, I would drop the olive oil entirely to make it healthier, and substitute a bit of chicken broth to bind it together. But I loved it this way too!
wonderful Rachael love you
Made this and my wife loved it and thats saying alot. Gave the chicken a lot of great taste.
Great sauce that is easy to make. Presentation needs some sprucing up if you plan on serving this for company. I think it would be prettier and more appetizing to present the chicken on skewers. It looked a little sloppy and messy to pick up at “chicken bites”.
I made these tonight and served them as an appetizer, but it could easily be a main dish as well by just keeping the chicken tenders whole. The sauce is great, and the chicken was so juicy! Thanks for a great recipe!
I love Rachael Ray’s chicken recipes, however, I never use olive anything. Peanut oil is great too. As a matter of fact, peanut oil fries up things much cleaner than any other, in my way of tthinking. Hey, last year I asked my girlfriend Mindy for Rachael Ray’s Express Lane Meals cookbook, and I got it too. I adore her buffulo chicken. Now, talk about a fiver Rahael. YUMMY FOR MY TUMMY!