I tried a simple grilled chimichurri chicken skewers recipe that caught my eye and it turned out fantastic. The chimichurri sauce is quick to make and fills the kitchen with a bright, herb-forward aroma. I reserved half the sauce to serve at the table and used the rest to marinate bite-sized chicken pieces for an hour. I threaded the marinated chicken onto skewers with grape tomatoes and red onion, then grilled them in a hot grill pan until the chicken was juicy and the vegetables were tender-crisp. The skewers were delicious with extra chimichurri spooned over them and paired nicely with garlic rice, spicy zucchini, and a fresh garden salad.
Grilled Chimichurri Chicken Skewers
Chimichurri Sauce:
- ½ cup loosely packed cilantro leaves
- ¼ cup loosely packed Italian parsley leaves
- ¼ cup loosely packed basil leaves
- 3 tbsp olive oil
- 1 tbsp red wine vinegar
- 1 clove garlic, minced
- 1 serrano pepper, diced, to taste
- Sea salt and freshly cracked pepper to taste
Other Ingredients:
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- ½ red onion, cut into bite-sized pieces
- A handful of grape tomatoes
How to Make Grilled Chimichurri Chicken Skewers
Prepare the chimichurri sauce: Finely chop the cilantro, parsley, and basil. In a small bowl combine the chopped herbs with olive oil, red wine vinegar, minced garlic, and diced serrano pepper. Season with sea salt and freshly cracked pepper to taste. Mix well and set aside so the flavors meld.
Prepare the chicken: Cut the chicken breasts into bite-sized pieces.
Whisk the chimichurri and pour half into a separate bowl. Cover that portion and set it aside to serve with the cooked skewers.
Marinate: Put the chicken pieces in the remaining chimichurri, toss to coat, cover, and refrigerate for about 1 hour.
Assemble skewers: Thread the marinated chicken, red onion pieces, and grape tomatoes onto skewers, alternating ingredients. Discard any leftover marinade that touched the raw chicken. Season the assembled skewers lightly with sea salt and freshly cracked pepper.
Cook the skewers: Heat a grill pan or outdoor grill to medium-high. Lightly oil or spray the pan and arrange the skewers without crowding. Cook for about 9–10 minutes total, turning every 3–4 minutes, until the chicken is cooked through and nicely charred at the edges. Remove from the heat and transfer to a serving plate.
Serve the skewers with the reserved chimichurri sauce spooned over the chicken. These kebabs are excellent alongside rice, grilled vegetables, or a crisp salad.
Grilled Chimichurri Chicken Skewers
Equipment
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Grill Pan or Grill
Ingredients
Chimichurri Sauce:
- ½ cup loosely packed cilantro leaves
- ¼ cup loosely packed Italian parsley leaves
- ¼ cup loosely packed basil leaves
- 3 tbsp olive oil
- 1 tbsp red wine vinegar
- 1 clove garlic minced
- 1 serrano pepper diced, to taste
- Sea salt and freshly cracked pepper to taste
Other Ingredients:
- 2 boneless skinless chicken breasts cut into bite-sized pieces
- ½ red onion cut into bite-sized pieces
- Handful of grape tomatoes
Instructions
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Prepare the chimichurri sauce: Finely chop the herbs, combine them with the olive oil, red wine vinegar, garlic, and serrano, then season with salt and pepper. Set aside.
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Cut the chicken breasts into bite-sized pieces.
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Whisk the chimichurri and pour half into a bowl, cover, and reserve for serving.
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Marinate the chicken: Toss the chicken with the remaining chimichurri, cover, and refrigerate for 1 hour.
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Assemble the skewers: Alternate chicken, red onion, and tomatoes. Discard any marinade that contacted raw chicken.
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Season the skewers with sea salt and freshly cracked pepper.
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Cook the skewers: Heat a grill pan over medium-high, oil the surface lightly, and cook the skewers without crowding. Turn every 3–4 minutes for about 9–10 minutes total, until chicken is cooked through.
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Transfer to a serving plate and spoon the reserved chimichurri over the skewers. Enjoy.