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

2 serrano or jalapeño peppers
1 rounded tablespoon sweet paprika
½ cup fresh flat-leaf parsley leaves (a couple handfuls)
3 tablespoons fresh oregano leaves (4 sprigs)
3 tablespoons fresh thyme leaves (5 or 6 sprigs)
2 bay leaves, crumbled
½ small white onion, coarsely chopped
3 cloves garlic
1 cup extra-virgin olive oil (evoo) (eyeball it)
3 tablespoons red wine vinegar (3 splashes)
1 teaspoon coarse salt
1½ to 1¾ pounds chicken tenders

Preheat a grill pan over high heat.

Char peppers by holding over a gas flame or placing under the broiler for 1 to 2 minutes to blister them all over. 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 stir in evoo, vinegar, and salt. Taste to adjust seasonings.

Cut chicken tenders into thirds and place in a shallow dish. Wash your hands.

Spoon half of the chimichurri over the chicken and coat completely and evenly. Using tongs, transfer the chicken 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.

Copyright © 2003 by Rachael Ray. All rights reserved.