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
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, garlic cloves, olive oil, and spices in a blender or food processor and pulse until smooth and slightly granular. Chimichurri should not be too fine or too pureed.
I added more cilantro than I would if I was pairing chimichurri with steak. I think cilantro lends itself better to chicken more than steak.
If you don’t have a blender, feat 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 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 cook 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 in water for at least 30 minutes before grilling to prevent 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.
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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)
- 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.
Keywords: chimichurri sauce, chicken chimichurri, chicken skewers