Rachael's Chimichurri Chicken Bites

Ingredients

• 2  bay leaves crumbled
• 1 teaspoon cayenne 
• 1.5 pounds chicken tenderloins 
• 1 teaspoon coarse salt 
• 0.8 cup flat-leaf parsley leaves 
• 3 tablespoons thyme leaves fresh
• 3 cloves garlic 
• 1 cup olive oil extra-virgin
• 3 tablespoons oregano leaves fresh
• 0.3 cup red wine vinegar 
• 1 tablespoon paprika sweet
• 0.5 small onion white coarsely chopped

Equipment

• food processor
• bowl
• frying pan
• grill
• tongs
• grill pan

Directions

1. Watch how to make this recipe.
2. Preheat a grill pan over high heat.
3. In a food processor combine paprika, parsley, oregano, thyme, bay leaves, onion, garlic and cayenne. Finely chop the mixture by pulsing.
4. 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.
5. Transfer to a bowl and stir in vinegar and salt. Taste to adjust seasonings.
6. Cut chicken tenders into thirds and place in a shallow dish. Wash hands.
7. 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.
8. Transfer bites to a serving plate.
9. Serve with party picks and reserved chimichurri sauce for dipping.