Rachael's chimichurri chicken bites

  • Preparation Time10 mins
  • Cooking Time10 mins
  • Serves8
  • DifficultyEasy
1 rounded tbsp sweet paprika
75g flat-leaf parsley leaves, a couple of handfuls
3 tbsp fresh oregano leaves
3 tbsp fresh thyme leaves
2 bay leaves, crumbled
1/2 small white onion, coarsely chopped
3 cloves garlic
1 tsp cayenne
250ml extra-virgin olive oil, eyeball it
65ml red wine vinegar, 3 splashes
1 tsp coarse salt
625g chicken tenders
1) Preheat a griddle 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 griddle 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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