Grilled Chimichurri Chicken Skewers
You will love ALL of the flavors on these chimichurri chicken skewers! Herby chimichurri marinated chicken breasts are threaded onto skewers with summer veggies, then, thrown on the grill for about 15 minutes for the perfect summer meal!
Jump to Recipe
Chimichurri is a vibrant and super, flavorful sauce primarily made of parsley, oregano, garlic, and olive oil. This sauce originated from Argentina and now is known worldwide.
Its great for marinating and drizzling on top of steak, chicken, lamb, shrimp, fish, potatoes, asparagus, and corn. Or use it as a dipping sauce for shrimp, spring rolls (peanut-free kind of sauce), or a fresh baguette. Today, we’ll be using it to marinate and drizzle chicken skewers.
Ingredients You Will Need To Made Chimichurri Chicken Skewers:
For The Chimichurri:
1 shallot
4 garlic cloves, add more if you like the garlicky taste
2 tbsp red wine vinegar
1/4 cup fresh oregano
1 cup packed, fresh flat-leaf parsley
1/2 cup olive oil
1/2 tsp salt
1/4 tsp pepper
1/4 tsp red pepper flakes
1/4 cup fresh basil
For the Chicken Skewers:
1.5 pounds boneless, skinless chicken breast (about 2 large chicken breasts or 3 small ones), cut into 1 1/2 inch cubes
1 red onion, cut into 1 inch cubes
2 bell peppers, cut into 1 inch cubes – I like the variety of colors, I went with one yellow and one red
Metal skewers or wood skewers – If using wood, be sure to soak them for at least 30 minutes so they don’t burn up as you place them on the grill.
To Make Chimichurri Chicken Skewers:
Blend the chimichurri sauce ingredients.
Marinate the cubed chicken breast with half of the chimichurri sauce. Set aside the other half to drizzle when serving chicken skewers.
Thread the chicken, red onion, and bell peppers onto skewers. Leave about 2 mm of space between each addition of chicken/veggie, this will help cook the ingredients fairly quickly and evenly without having the outcome of uncooked meat and blackened veggies.
Throw the skewers on the preheated grill and cook for 6-7 minutes over medium/high heat on each side. This should take about 15 minutes total.
Serve with the extra chimichurri sauce.
If you love this summertime recipe, I bet you’ll love these too:
Grilled Steak And Veggie Skewers
Southwest Chipotle Chopped Salad
Sheet Pan Flank Steak with Brussels Sprouts and Sweet Potatoes
Greek Chicken Gyros With Tzatziki
If you make these Grilled Chimichurri Chicken Skewers, be sure to leave a comment and/or give this recipe a rating! I’d love to hear what you think about it, or better yet, see what you’re cooking! Tag me on Insta, @fettysfoodblog with your creation.
Grilled Chimichurri Chicken Skewers
You will love ALL of the flavors on these chimichurri chicken skewers! Herby chimichurri marinated chicken breasts are threaded onto skewers with summer veggies, then, thrown on the grill for about 15 minutes for the perfect summer meal!
Ingredients
For The Chimichurri:
- 1 shallot
- 4 cloves garlic
- 2 tbsp red wine vinegar
- ¼ cup fresh oregano
- 1 cup packed, fresh flat-leaf parsley
- ½ cup fresh basil
- ½ cup olive oil
- ½ tsp salt
- ¼ tsp pepper
- ¼ tsp red pepper flakes
For The Chicken Skewers
- 1.5 pounds boneless, skinless chicken breast (about 2 large chicken breasts or 3 small ones), cut into 1 1/2 inch cubes
- 1 red onion, cut into 1 inch cubes
- 2 bell peppers, cut into 1 inch cubes – I like the variety of colors, I went with one yellow and one red
- Metal or wood skewers – If using wood, be sure to soak them for at least 30 minutes
Instructions
To Make The Chimichurri
-
In a food processor, add shallot, garlic, and red wine vinegar. Pulse until roughly chopped. Stop and scrape down the sides. Add oregano, parsley, and basil. Slowly add olive oil while pulsing. Stop and scrape down the sides once more. You may stop pulsing when when herbs are finely chopped. Stir in salt, pepper, and red pepper flakes.
To Make Chicken Skewers
-
In a medium bowl, toss together cubed chicken and half of the chimichurri sauce until well coated.
-
Place into refrigerator to marinate for 30 minutes. Set aside other half of chimichurri sauce to drizzle when serving.
-
Preheat grill to medium/high heat.
-
Thread the chicken, red onion, and bell peppers onto skewers. Leave about 2 mm of space between each addition of chicken/veggie, this will help cook the ingredients fairly quickly and evenly.
-
Place the skewers on the preheated grill and cook for 6-7 minutes over medium/high heat on each side. This should take about 15 minutes total.
-
Remove from grill and serve with reserved chimichurri sauce.
Recipe Notes
An indoor grilling pan can be used instead of an outdoor grill, just spray the grill pan with a non-stick spray. Be sure to preheat the grilling pan on medium/high heat until pan is sizzling hot! Grill 6-7 minutes per side until chicken is cooked through.
One Comment