Grilled Chimichurri Chicken Skewers
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Prep Time
1 hr 5 mins
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Cook Time
10 mins
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Total Time
1 hr 15 mins
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Servings
4
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Course
Main Course
Grilled Chimichurri Chicken Skewers
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Crafted with ease and taste in mind, this recipe is a great choice.
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Ingredients
Chimichurri Sauce:
- ½ cup cilantro loosely packed leaves
- ¼ cup parsley Italian, loosely packed leaves
- ¼ cup basil loosely packed leaves
- 3 tbsp olive oil
- 1 tbsp red wine vinegar
- 1 clove garlic minced
- 1 Serrano pepper diced, to taste
- salt to taste, sea salt and freshly cracked
- black pepper to taste, sea salt and freshly cracked
Other Ingredients:
- 2 chicken breast cut into bite-sized pieces, boneless skinless
- ½ red onion cut into bite-sized pieces
- grape tomatoes handful
Instructions
- Make the chimichurri sauce by chopping the fresh herbs very finely. Combine the chopped cilantro, parsley, and basil together in a small bowl. Add olive oil, red wine vinegar, minced garlic, and serrano pepper. Season with sea salt and freshly cracked pepper, to taste. Set aside to allow flavors to mingle.
- Prepare the chicken by cutting the chicken breasts into same-sized bite-sized pieces.
- Whisk the chimichurri sauce and pour half into a bowl. Cover and set aside on the counter for later use.
- Place the chicken in the other bowl with remaining half of the chimichurri sauce. Stir to coat evenly. Cover and refrigerate for 1 hour.
- Remove from the refrigerator and skewer the chicken pieces alternating with the red onion and grape tomatoes. Discard the chicken marinade. Season the skewers with sea salt and freshly cracked pepper, to taste.
- Cook the chicken by heating a grill pan over medium-high heat. Spray the grill pan with cooking spray then add the chicken skewers to the pan, making sure not to overcrowd.
- Turn the skewers every 3-4 minutes, for a total of about 9-10 minutes. or until the chicken is cooked through.
- Place the chicken on a serving plate and serve with the reserved marinade. Enjoy.
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