Chimichurri Chicken Skewers

Ingredients

• 1.5 lb Chicken breast (cut into 1-inch cubes)
• 0.5 cup Extra virgin olive oil (divided for marinade and sauce; Pompeian recommended)
• 1 cup Fresh parsley (finely chopped)
• 0.5 cup Fresh cilantro (finely chopped)
• 3 Garlic (cloves, minced)
• 2 tbsp Red wine vinegar
• 1 tsp Dried oregano
• 0.5 tsp Red pepper flakes (adjust to taste)
• Salt (to taste)
• Black pepper (to taste)

Steps

1. 1

   Prepare the chimichurri sauce by combining the finely chopped parsley, cilantro, minced garlic, red wine vinegar, dried oregano, red pepper flakes, and 1/4 cup of the extra virgin olive oil in a small bowl. Season with salt and pepper to taste and stir well.

2. 2

   Place the cubed chicken breast in a large bowl or resealable bag. Add 2 tablespoons of the prepared chimichurri sauce and the remaining 1/4 cup of olive oil to the chicken. Toss to coat thoroughly.

3. 3

   Let the chicken marinate in the refrigerator for at least 30 minutes to allow the flavors to penetrate the meat.

4. 4

   Thread the marinated chicken pieces onto skewers. If using wooden skewers, ensure they have been soaked in water for 30 minutes prior to use to prevent burning.

5. 5

   Preheat your grill or grill pan to medium-high heat.

6. 6

   Place the skewers on the grill and cook for 10-15 minutes, turning occasionally, until the chicken is golden brown and cooked through to an internal temperature of 165°F (74°C).

7. 7

   Remove the skewers from the grill and serve immediately with the remaining fresh chimichurri sauce drizzled over the top or on the side.

Notes

For best results, use a high-quality extra virgin olive oil as it is the primary flavor carrier for the chimichurri. Leftover sauce can be stored in the refrigerator for up to 3 days.

Nutrition per serving

• Main Course
• Grilled
• Chicken
• BBQ
• Healthy
• Gluten-Free
• Summer