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Chimichurri Chicken Skewers Recipe

  • Author: Shawn Williams
  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Total Time: 30 mins
  • Yield: 4-6 1x
  • Category: Dinner
  • Cuisine: Argentinian


Grilled chicken served with a tangy, Argentinian herb-based sauce made with fresh parsley, cilantro, garlic, olive oil, and spices.



  • 34 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


  1. 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.
  2. 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.
  3. Heat up the grill to medium heat, clean grates well, and baste with olive oil.
  4. Grill skewers for about 3-5 minutes per side or until chicken is fully cooked through.
  5. 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 Size: 1 chicken breast
  • Calories: 505
  • Sugar: 0.3g
  • Sodium: 175mg
  • Fat: 36.3g
  • Saturated Fat: 6.6g
  • Carbohydrates: 1.9g
  • Fiber: 0.7g
  • Protein: 42.9g
  • Cholesterol: 130mg

Keywords: chimichurri sauce, chicken chimichurri, chicken skewers


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