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Chimichurri sauce is a staple of Argentine cuisine, first appearing in the late 19th century. Its origins can be traced back to the gauchos, the skilled horsemen and cowhands of the Argentine Pampas. Traditionally, chimichurri is used as a marinade or condiment for grilled meats, particularly beef, which is a central element of Argentine barbecue culture known as asado. Over the years, this sauce has evolved, gaining popularity beyond Argentina and becoming a beloved accompaniment to various grilled dishes around the world.

Chimichurri Grilled Chicken Skewers – A Flavor Bomb!

Discover the delightful flavors of summer with Chimichurri Grilled Chicken Skewers! This vibrant dish combines juicy chicken thighs marinated in zesty chimichurri sauce with colorful peppers and onions, all grilled to perfection. Learn how to prepare this Argentine-inspired recipe, customize your sauce, and master grilling techniques. Perfect for barbecues or cozy dinners, these skewers are not only visually appealing but also packed with flavor and health benefits. Get ready to impress your family and friends with this delicious meal!
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Ingredients
  

1 lb (450g) boneless, skinless chicken thighs, cut into 1-inch pieces

1 red bell pepper, cut into 1-inch pieces

1 yellow bell pepper, cut into 1-inch pieces

1 medium red onion, cut into wedges

8 bamboo skewers, soaked in water for 30 minutes

For the Chimichurri Marinade:

1 cup fresh parsley leaves, tightly packed

1/2 cup fresh cilantro leaves, tightly packed

4 cloves garlic, minced

1/2 cup olive oil

1/4 cup red wine vinegar

1 teaspoon red chili flakes (adjust to taste)

1 teaspoon salt

1/2 teaspoon black pepper

Juice of 1 lemon

Instructions
 

Prepare Chimichurri Sauce: In a food processor or blender, combine the parsley, cilantro, garlic, olive oil, red wine vinegar, red chili flakes, salt, black pepper, and lemon juice. Blend until you have a smooth but slightly chunky marinade. Adjust seasoning to taste, if necessary.

    Marinate Chicken: In a large bowl, add the chicken pieces and about 3/4 of the chimichurri sauce. Reserve the remaining sauce for serving later. Toss the chicken until it’s well-coated. Cover and marinate in the refrigerator for at least 30 minutes, or up to 2 hours for maximum flavor.

      Prepare Skewers: Thread the marinated chicken, red bell pepper pieces, yellow bell pepper pieces, and red onion wedges onto the soaked bamboo skewers, alternating between chicken and vegetables for a colorful presentation.

        Preheat Grill: Preheat your grill to medium-high heat.

          Grill Skewers: Place the skewers on the grill and cook for about 10-12 minutes, turning occasionally, until the chicken is cooked through and reaches an internal temperature of 165°F (74°C) and has nice grill marks.

            Serve: Remove from the grill and let cool for a minute. Serve the skewers drizzled with the reserved chimichurri sauce and enjoy with your favorite sides!

              Prep Time, Total Time, Servings: 30 minutes | 45 minutes | 4 servings