Rachael's Chimichurri Chicken Bites

By dette

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

Ingredients

• 2 serrango or jalapeno peppers
• 1 rounded tbsp sweet paprika
• 1/2 c fresh flat-leaf parsley leaves
• 3 tbsp fresh oregano leav
• 3 tbsp fresh thyme leaves
• 2 bay leaves, crumbled
• 1/2 small white onion, coarsely chopped
• 3 cloves garlic
• 1 c evoo
• 3 tbsp red wine vinegar
• 1 tsp coarse salt
• 1 1/2 -1 3/4 # chicken tenders

Details

Servings 8

Preparation

Step 1

Prehet a grill pan over high. Heat
Char peppers by haolding over a gas flame or placing under the broiler for 1-2 mintues to blister them all over. See and coarsely chop the peppers and place in a food processor. Add paparika, herbs, onion and garlic. Finely chop the mixure by pulsing the power. Transfer to a bowl and stir in evoo, vinegar and salt. Taste to adjust seasonings.
Cut chicken tenders into thirds and place in a shallow dish. Wash your nads. Spoon half of the cimichurri over the chicken and coat completely and evenly. Using tongs, transfer the chicken bites to the hot fill and cook, 2 or 3 minutes on each side. Transfer bites to a serving plate. Serve with party picks and reserved chimchurri sauce for dipping.