Grilled Chimichurri Chicken Skewers
Servings 4
Equipment
- Grill Pan or Grill
Ingredients
Chimichurri Sauce:
- ½ cup loosely packed cilantro leaves
- ¼ cup loosely packed Italian parsley leaves
- ¼ cup loosely packed basil leaves
- 3 tbsp olive oil
- 1 tbsp red wine vinegar
- 1 clove of garlic minced
- 1 serrano pepper diced, to taste
- Sea salt and freshly cracked pepper to taste
Other Ingredients:
- 2 boneless skinless chicken breasts cut into bite-sized pieces
- ½ red onion cut into bite-sized pieces
- Handful of grape tomatoes
Instructions
- Prepare the chimichurri sauce by finely chopping the fresh herbs. Combine the chopped cilantro, parsley, and basil in a small bowl. Add olive oil, red wine vinegar, minced garlic, and serrano pepper. Season with sea salt and freshly cracked pepper, to taste. Set aside to allow flavors to mingle.
- Cut the chicken breasts into bite-sized pieces.
- Whisk the chimichurri sauce and pour half into a bowl; cover and set aside on the counter for later use.
- Marinate the chicken by placing it in the other bowl with the remaining chimichurri sauce. Stir to coat evenly. Cover and refrigerate for 1 hour.
- Make the skewers by alternating the chicken pieces, red onion, and grape tomatoes. Discard the chicken marinade.
- Season the skewers with sea salt and freshly cracked pepper, to taste.
- Cook the skewers by heating a grill pan over medium-high heat. Spray the grill pan with cooking spray, then add the chicken skewers to the pan. Don't overcrowd the grill pan.
- Turn the skewers every 3-4 minutes, for a total of about 9-10 minutes, or until the chicken is cooked through.
- Place the chicken on a serving plate and serve with the reserved marinade. Enjoy.