Thursday, October 6, 2011

Chimichurri Chicken Strips

This is a quick yummy meal with a kick.  Perfect for game night or an easy weeknight dinner!  There's quite a bit of spice though, so make you you have plenty of refreshing cold drinks on hand!

2 serrano or jalapeno peppers
1 rounded teaspoon sweet paprika
1/2 cup fresh flat-leaf parsley
2 T fresh oregano
2 T fresh thyme
2 bay leaves, crumbled
1/2 small white onion, coarsely chopped
3 cloves garlic
1 cup olive oil
3 T red wine vinegar
1 teaspoon coarse salt
1 1/2 - 1 3/4 pounds boneless, skinless chicken breasts, cut into strips, or just use chicken tenders

Preheat a grill pan over high heat.

Seed and coarsely chop the peppers and place in a food processor.  Add paprika, herbs, onion, and garlic.  Finely chop the mixture by pulsing the power.  Transfer to a bowl and gradually stir in olive oil (beware-you may not need the entire cup; add it slowly 1/4 - 1/3 cup at a time, tasting between), vinegar, and salt.  Taste and adjust seasonings as needed, using extra vinegar to balance out the oil if you got too much!

Place the chicken strips in a shallow dish (if you want to make bit size "nuggets" feel free to cut them into thirds at this point).  Toss with the chimichurri, coating completely and evenly.  Using tongs, transfer the strips to the hot grill and cook 3-5 minutes per side, or until juices run clear.  If you'd like, only toss the chicken with half the chimichurri and reserve the remainder for a dipping sauce after grilling!

Serve with zesty sweet potato fries and cool cucumber salad to fight all that heat!

Serves 4-6.

Adapted from 30-Minute Meals Get Togethers, by Rachael Ray

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