Grilled Chimichurri Chicken Skewers Recipe

5 from 1 vote
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Chimichurri Chicken Skewers Recipe

Grilled chimichurri chicken skewers are on fleek. If you’ve never tried chimichurri sauce, it’s an absolute game-changer in the realm of sauces. What is chimichurri? Essentially it’s a tangy, Argentinian herb-based sauce made with fresh parsley, cilantro, garlic, olive oil, and spices. This stuff is honestly good on just about everything. Potatoes, fries, veggies, steak, and more—it’s like the new ketchup, only better.

You’ll find several steak and chimichurri recipes if you scour the internet, however chicken with chimichurri sauce seems to be far less common. I can’t tell you why, but I will say I like the combo EVEN BETTER than steak.

More skewer options? I’ve got you covered. Grill up some chicken and pineapple with teriyaki sauce or go nutty with chicken satay skewers.

How to Make Chimichurri Sauce

Chimichurri is really easy to make at home. Always use fresh ingredients and no shortcuts for the most authentic results. Combine fresh parsley, fresh cilantro, red wine vinegar, optional jalapeno, garlic cloves, olive oil, and spices in a blender or food processor and pulse until smooth and slightly granular but runny.

If you don’t have a blender, fear not. A Ninja Single Serve or NutriBullet will do just fine.

Simple Grilled Chicken Skewers

Chicken should be sliced into 1/2-inch thick strips, no thicker. I usually shoot for about 1-inch wide. You can use chicken breast and slice it into several long strips or use chicken tenders cut in half. Skewer up the chicken, seasoned with olive oil, salt, and pepper, and grill until golden.

Chimichurri goes exceptionally well with veggies as I mentioned. I would cook veggies on separate skewers to ensure even cooking and accurate cooking times.

Some of my favorite ideas include:

  • Red or yellow onion
  • Bell peppers
  • Cherry tomatoes
  • Zucchini or squash

Soak Wooden Skewers

If you’re using wooden skewers, always soak them in water for at least 30 minutes before grilling to prevent them from burning too much. Serve skewers drizzled with plenty of chimichurri sauce and extra on the side. I guarantee you’ll be scraping the bottom of the chimichurri bowl by the end of the meal.

More Grilling Recipes

Chimichurri Chicken Skewers Recipe
Chimichurri Chicken Skewers Recipe
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5 from 1 vote

Chimichurri Chicken Skewers Recipe

Servings: 10 skewers
Prep: 15 minutes
Cook: 15 minutes
Total: 30 minutes
Grilled chicken served with a tangy, Argentinian herb-based sauce made with fresh parsley, cilantro, garlic, olive oil, and spices.


  • 3-4 boneless chicken breasts, cut into thin 1/2 inch thick strips that are 1 inch wide
  • 1 tablespoon olive oil
  • salt and pepper, to taste
  • Wooden skewers, soaked in water

Chimichurri Sauce

  • 1 cup packed fresh Italian parsley, removed from stem
  • 1/2 cup packed fresh cilantro, removed from stem
  • 1/2 cup olive oil
  • 2 tablespoons red wine vinegar
  • 2 garlic cloves, peeled
  • 3/4 teaspoon crushed red pepper
  • 1/2 teaspoon cumin
  • Salt and pepper, to taste


  • For the chimichurri sauce, combine all ingredients in a blender or food processor. Pulse until smooth. Chimichurri should not be too fine or soupy. Set aside.
  • Slice chicken into thin 1/2 inch thick strips. Place in a medium-sized bowl and toss with salt, pepper, and olive oil. Skewer about 2-3 strips of chicken per skewer.
  • Heat up the grill to medium heat, clean grates well, and baste with olive oil.
  • Grill skewers for about 3-5 minutes per side or until chicken is fully cooked through.
  • Drizzle kebabs with a liberal amount of chimichurri before serving. Serve with extra chimichurri sauce on the side.


If using wooden skewers, soak in water for 30 minutes to 1 hour to prevent burning on the grill.


Serving: 1chicken breastCalories: 505kcalCarbohydrates: 1.9gProtein: 42.9gFat: 36.3gSaturated Fat: 6.6gCholesterol: 130mgSodium: 175mgFiber: 0.7gSugar: 0.3g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dinner
Cuisine: Argentinian
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About Shawn Williams

My name is Shawn, author behind Kitchen Swagger. I'm a food & drink enthusiast bringing you my own simple and delicious restaurant-inspired recipes.

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