Rachaels Chimichurri Chicken Bites Recipes

RACHAEL'S CHIMICHURRI CHICKEN BITES

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

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

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.