Rachaels Chimichurri Chicken Bites Recipes

RACHAEL'S CHIMICHURRI CHICKEN BITES

Rachael's Chimichurri Chicken Bites image

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

Provided by Rachael Ray : Food Network

Categories main-dish

Time 20m

Yield 8 servings

Number Of Ingredients 12

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

Steps:

Preheat a grill pan over high heat.
In a food processor combine 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.

CHIMICHURRI CHICKEN

Chimichurri Chicken image

Green chimichurri, the classic Argentinian sauce often made with fresh herbs, garlic, red-pepper flakes and red-wine vinegar, livens up whatever it's spooned over: steak, chicken, tofu, fish or vegetables. In this simple recipe, boneless chicken gets three layers of zesty chimichurri flavor: First, it's marinated in the sauce. Then, it's sautéed, grilled or roasted, which further intensifies the flavors and encourages caramelization. Finally, just before serving, it's drizzled with fresh chimichurri for a bright finish. You can make the sauce in a food processor, but chopping the aromatics by hand makes it especially fragrant. Keep the extra to serve with the chicken, alongside fluffy white rice, crusty bread or creamy potatoes.

Provided by Ali Slagle

Categories poultry, main course

Time 30m

Yield 4 servings

Number Of Ingredients 10

Ingredients

3 garlic cloves, peeled
1 1/2 teaspoons kosher salt
1 cup parsley leaves and stems
1/2 cup fresh oregano leaves
1/2 teaspoon red-pepper flakes
1/2 teaspoon black pepper
3 tablespoons red-wine vinegar
1/2 cup extra-virgin olive oil
1 1/2 to 2 pounds boneless, skinless chicken thighs or breasts
1 tablespoon olive oil

Steps:

Make the sauce: On a cutting board, smash and coarsely chop the garlic with 1/2 teaspoon salt. Mash the mixture using the side of your knife until a coarse paste forms. Move the paste to the side of the cutting board, then chop the parsley and oregano together with the remaining 1 teaspoon salt. Combine the garlic paste and the chopped herbs and chop and mash until the herbs are bruised and fragrant.
Transfer to a medium bowl. Add the red-pepper flakes, black pepper, vinegar and extra-virgin olive oil; stir to combine. (You should have about 3/4 cup chimichurri. It can be prepared in advance and refrigerated in an airtight container up to 2 days.)
Make the chicken: Pat the chicken dry. If thickness varies greatly, pound to an even thickness, about 1/2-inch. Rub half the chimichurri all over the chicken and let sit for at least 10 minutes. (You could also refrigerate overnight; just let it come to room temperature before cooking.)
Heat the olive oil in a large skillet over medium-high. Wipe off excess marinade from the chicken and cook until juices run clear, about 5 minutes per side for thighs and 4 minutes per side for breasts. (For grilling and oven instructions, see Tips below.)
Serve with remaining chimichurri spooned over top.

CHICKEN CHIMICHURRI BURGERS

Chicken Chimichurri Burgers image

Make and share this Chicken Chimichurri Burgers recipe from Food.com.

Provided by dicentra

Categories Chicken

Time 30m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

1 1/2 lbs ground chicken
salt & freshly ground black pepper
4 hamburger buns
1 medium tomatoes, sliced
2 cups shredded cabbage, mix
1 small red pepper, thinly sliced
4 sprigs fresh oregano (stripped of leaves)
5 sprigs fresh sage leaves (stripped)
6 sprigs fresh thyme leaves (stripped)
1/4 cup fresh flat-leaf parsley (handful)
2 garlic cloves
1/2 medium red onion (finely chopped)
1 lemon, zest of
3 tablespoons red wine vinegar
1/3 cup extra virgin olive oil

Steps:

Prepare the chimichurri: Pile the herbs together and finely chop. Coarsely chop 2 cloves of garlic.
Add the chopped garlic to the herbs and mill them together, chopping even finer, then transfer to a small bowl.
Add the finely chopped red onions and the lemon zest. Add the red wine vinegar, a splash of water, and about 1/3 cup of the extra virgin olive oil and stir to combine.
Heat a large nonstick skillet over medium-high heat. Place the chicken in a bowl and add half of the chimichurri sauce, salt, and pepper.
Combine and form the chicken mixture into 4 patties, then add them to the pan and cook on each side for 6 minutes.
Serve on a bun with tomato slices.
Toss the cabbage and red bell pepper together and serve with the extra chimichurri sauce.

Nutrition Facts : Calories 553.4, Fat 33.8, SaturatedFat 6.9, Cholesterol 146.3, Sodium 320.8, Carbohydrate 27.7, Fiber 2.9, Sugar 6, Protein 35

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