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

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Instructions

1. Preheat a grill pan over high heat.
2. In a food processor combine onion, garlic and cayenne. Finely chop the mixture by pulsing.
3. 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.
4. Cut chicken tenders into thirds and place in a shallow dish. Wash hands.
5. 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.