Lemon-Garlic Chicken and Tomato Skewers with Basil Chimichurri

Name: Lemon-Garlic Chicken and Tomato Skewers with Basil Chimichurri
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 -6
Ingredients: 2 pounds boneless; 1 pint large cherry tomatoes; 3 garlic cloves; 3 tablespoons olive oil; 1/2 teaspoon crushed red pepper flakes; zest from one lemon; 1 tablespoon lemon juice; 1 teaspoon maple syrup; 1 teaspoon coarse kosher salt; 1/2 teaspoon freshly ground black pepper; 1 1/4 cups fresh basil leaves; 1/4 cup fresh flat-leaf parsley; 1/3 cup extra-virgin olive oil; 2 tablespoons red wine vinegar; 1 small garlic clove; kosher salt and freshly ground pepper

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Unrated

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings
4 -6
Course
Main Course, Condiments, Snacks, Others
Cuisine
American, International, gluten-free

Lemon-Garlic Chicken and Tomato Skewers with Basil Chimichurri

Reese Summers

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Grilled chicken doesn’t always need a long marinade to be full of flavor. These spend just a few minutes in a lemony-garlicky mix before they’re grilled to charred perfection. The hot chicken absorbs the flavor of the fresh basil chimichurri, and the grilled cherry tomatoes bring sweetness and acid.

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Ingredients

Servings

For the kebabs (makes 6 12-inch skewers)

2 pounds boneless skinless chicken thighs (or boneless skinless chicken breasts)
1 pint large cherry tomatoes
3 garlic cloves grated or minced
3 tablespoons olive oil
1/2 teaspoon crushed red pepper flakes
zest from one lemon finely grated
1 tablespoon lemon juice
1 teaspoon maple syrup or honey
1 teaspoon coarse kosher salt
1/2 teaspoon freshly ground black pepper

For the Basil Chimichurri:

1 1/4 cups fresh basil leaves
1/4 cup fresh flat-leaf parsley
1/3 cup extra-virgin olive oil
2 tablespoons red wine vinegar
1 small garlic clove grated (1 teaspoon)
kosher salt and freshly ground pepper to taste

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Instructions

Preheat your grill to a medium-high heat. Clean and oil grill grates. If you’re using wooden/bamboo skewers, immerse them in warm water to prevent them catching on the grill.
In a large bowl, mix together the garlic, oil, red pepper flakes, lemon zest and juice, maple syrup, salt and pepper.
Prick chicken thighs all over with a fork, then cut into two-inch chunks. Add to the marinade bowl and mix to coat. It only needs to sit for around five minutes.
While the chicken marinates, make the chimichurri : add all ingredients to a food processor and pulse until the herbs are coarsely chopped. Check seasoning to taste. Leave at room temperature until the chicken is ready.
Thread the chicken onto metal (or pre-soaked bamboo) skewers. Make sure to leave a little room between pieces on the skewers so they cook evenly.
Thread the tomatoes onto separate skewers, brush with olive oil and sprinkle with a little sea salt.
Grill the chicken kebabs until lightly charred and cooked through, turning skewers occasionally. This should take around 10 minutes.
Transfer the skewers to a platter and serve with the chimichurri sauce.