Rachael's Chimichurri Chicken Bites

• 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

1. Preheat a grill pan over high heat.
2. In a food processor combine paprika, parsley, oregano, thyme, bay leaves, onion, garlic and cayenne.
3. Finely chop the mixture by pulsing.
4. Heat oil in a small pan over medium low heat.
5. When oil is warm, stir herb and garlic mixture into oil and heat 3 to 5 minutes, then remove from heat.
6. The oil will become infused with the flavor of the herbs and garlic.
7. Transfer to a bowl and stir in vinegar and salt.
8. Taste to adjust seasonings.
9. Cut chicken tenders into thirds and place in a shallow dish.
10. Wash hands.
11. Spoon half of your chimichurri over the chicken and coat completely and evenly.
12. Using tongs, transfer the bites to the hot grill and cook 2 or 3 minutes on each side.
13. Transfer bites to a serving plate.
14. Serve with party picks and reserved chimichurri sauce for dipping.

sweet paprika, flatleaf parsley, fresh oregano, thyme, bay leaves, white onion, garlic, cayenne, extravirgin olive oil, red wine vinegar, coarse salt, chicken tenders

Taken from www.foodnetwork.com/recipes/rachael-ray/rachaels-chimichurri-chicken-bites-recipe.html (may not work)