Grilled Chimichurri Chicken Skewers

While looking online for some inspiration for dinner, I came across a recipe for these grilled chimichurri chicken skewers on Get Inspired Everyday that looked fantastic. The chimichurri was a breeze to throw together and the smell was amazing. I love fresh herbs and garlic mixed together! I marinated the chicken in half of the chimichurri for an hour before skewering the pieces along with tomatoes and red onion. I grilled the skewers in my grill pan and the chicken turned out juicy and flavorful while the veggies were crisp-tender and delicious. I served the skewers with the remaining sauce and we all thought they were very tasty! Simple, healthy, and delicious.

How to Make Grilled Chimichurri Chicken Skewers

Chop 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.

Cut the chicken breasts into same-sized bite-sized pieces. Whisk the marinade and pour half into a bowl. Cover and set aside on the counter for later use. Place the chicken in the other bowl with 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.

Heat 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.

Grilled Chimichurri Chicken Skewers

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Prep Time: 1 hour hour 5 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 1 hour hour 15 minutes minutes

Course: Main

Servings: 4

Author: Pam - For the Love of Cooking

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 of 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

• Chop 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.
• Cut the chicken breasts into same-sized bite-sized pieces. Whisk the marinade and pour half into a bowl. Cover and set aside on the counter for later use.
• Place the chicken in the other bowl with 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.
• Heat 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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