I found this recipe for grilled chimichurri chicken skewers and decided to try it. They turned out good, so I thought I’d better share the recipe and what we did to improve it here! I’m trying to say that if I can do this, anyone can!
For a bit of background, chimichurri is a condiment that originated in Argentina as early as the early 1800s. However, my mom is from Uruguay, a staple of the cuisine. It is often served with Asado (barbecue), empanadas, and choripán (a sausage sandwich). Note: This Chimichurri Chicken Skewers version is a little different from the traditional Uruguayan chimichurri. It is generally not pureed, and it reminded us more of a (better) pesto sauce.
Juicy Chimichurri Chicken Skewers
- 1 cup Italian Parsley
- ¼ cup cilantro
- 6 large basil
- 2 sprigs oregano
- ½ cup olive oil
- ½ cup red wine vinegar
- 4 cloves garlic peeled
- 2 pounds chicken breasts
- 1 pinch kosher salt
- 1 pinch pepper
- Aside from the chicken, add all ingredients to a blender and puree. This is what we did differently: After pureeing the above ingredients, we felt the puree smelled way too vinegary. We ended up adding a lot more olive oil, more parsley, cilantro, basil leaves, and oregano. We also added a little crushed red pepper. We just kept adding these ingredients until it smelled “right.”
- Cube the chicken into bite-sized pieces and then season with salt and pepper. Skewer the chicken.
- Preheat the grill. Pour some of the chimichurri sauce into a small bowl and baste the chicken.
- Brush the sauce on the chicken and grill each side until the chicken is cooked and no longer pink in the middle.
- Use the remaining sauce for dipping.