Chimichurri Chicken Skewers

Imagine tender chunks of chicken kissed by the flame of the grill, slightly charred and sizzling, then bathed in a vibrant, herby chimichurri sauce. Each bite is juicy and bursting with garlic, parsley, and a touch of tanginess from vinegar and lemon. These chimichurri chicken skewers are the kind of dish that brings everyone to the table with wide eyes and ready appetites. Simple ingredients, bold flavors, and that irresistible smoky aroma make this dish unforgettable.

Behind the Recipe

The inspiration for this recipe came one summer evening while I was prepping for a casual backyard BBQ. I had chicken, a handful of fresh herbs, and a craving for something zesty and grilled. Chimichurri sauce, with its punchy flavor and green goodness, was the obvious hero. So I married the two and let me tell you, the result was a total hit. It’s now my go-to skewer recipe for any gathering, and the best part is how ridiculously easy it is.

Recipe Origin or Trivia

Chimichurri hails from Argentina and Uruguay, traditionally served with grilled meats like steak in their iconic asado. The sauce itself is a powerhouse of parsley, garlic, olive oil, and vinegar, though every cook adds their twist. It’s a vibrant green condiment that’s as much a part of South American grilling culture as the grill itself. Bringing it together with chicken skewers is a fun twist on tradition, combining the soul of South American flavors with everyday ingredients.

Why You’ll Love Chimichurri Chicken Skewers

This dish checks all the boxes, whether you’re feeding the family or hosting friends. Here’s why you’ll keep coming back to it:

Versatile: Serve them as a main, tuck them in pita wraps, or slice them over salads. These skewers go with anything.

Budget-Friendly: Uses affordable pantry staples and chicken thighs, which are often more cost-effective than breasts.

Quick and Easy: From marinate to grill, this comes together in under 30 minutes.

Customizable: Spice it up with chili flakes or mellow it down with more olive oil. You’re in control.

Crowd-Pleasing: Bold flavors and juicy bites mean they disappear fast at any party or dinner table.

Make-Ahead Friendly: Marinate the chicken a day ahead and fire up the grill when you’re ready.

Great for Leftovers: Chop and toss into grain bowls or wrap in tortillas for quick lunches.

Chef’s Pro Tips for Perfect Results

Grilling perfection is all in the details. Here’s what I’ve learned from many rounds of skewering and searing:

• Marinate longer for deeper flavor. Even an extra hour makes a big difference.
• Use chicken thighs instead of breasts for maximum juiciness.
• Soak your wooden skewers in water for 30 minutes to prevent burning.
• Don’t overcrowd the skewers. Let the heat circulate around each piece.
• Baste with extra chimichurri while grilling for that glossy, flavorful finish.

Kitchen Tools You’ll Need

This recipe doesn’t require anything fancy, but having the right tools helps things go smoother:

Mixing Bowls: For whisking together that gorgeous chimichurri.

Sharp Knife: For trimming and cubing the chicken cleanly.

Cutting Board: Always essential for safe and neat prep.

Grill or Grill Pan: Either will give you those beautiful char marks.

Tongs: For turning skewers easily without burning your fingers.

Wooden or Metal Skewers: The backbone of the recipe, literally.

Ingredients in Chimichurri Chicken Skewers

There’s magic in how these ingredients blend together. Each one brings something to the table:

1. Boneless Chicken Thighs: 1.5 pounds, cut into chunks. Juicy and perfect for grilling.
2. Fresh Parsley: 1 cup, finely chopped. Brings freshness and that signature green color.
3. Garlic Cloves: 4 cloves, minced. Bold and fragrant, adds depth to the sauce.
4. Red Wine Vinegar: 3 tablespoons. Brings brightness and tang.
5. Olive Oil: 1/2 cup. Gives richness and helps everything blend smoothly.
6. Dried Oregano: 1 teaspoon. Adds earthiness and a Mediterranean touch.
7. Crushed Red Pepper Flakes: 1/2 teaspoon. A little heat for balance.
8. Salt: 1 teaspoon. Enhances every bite.
9. Black Pepper: 1/2 teaspoon. Adds a gentle bite.
10. Lemon Juice: From 1 lemon. Adds zing and freshness.
11. Shallot: 1 small, minced. Brings a subtle sweetness and complexity.
12. Skewers: 6 to 8 pieces. Essential for holding everything together.

Ingredient Substitutions

Sometimes you’ve got to work with what’s in your kitchen. Here are a few easy swaps:

Chicken Thighs: Boneless chicken breast.

Red Wine Vinegar: Apple cider vinegar or white vinegar.

Parsley: Fresh cilantro or a mix of parsley and mint.

Shallot: Red onion finely minced.

Crushed Red Pepper: Cayenne pepper (just a pinch!).

Ingredient Spotlight

Fresh Parsley: The star of chimichurri, parsley brings brightness and a slightly peppery flavor that cuts through the richness of the chicken.

Red Wine Vinegar: It’s what gives chimichurri that zippy edge. It balances the olive oil and makes the whole dish pop.

Instructions for Making Chimichurri Chicken Skewers

These steps are simple and fun to follow. You’ll feel like a grill master in no time.

1. Preheat Your Equipment: Fire up your grill or grill pan over medium-high heat.
2. Combine Ingredients: In a bowl, mix parsley, garlic, shallot, oregano, chili flakes, vinegar, lemon juice, olive oil, salt, and pepper. Reserve half of this chimichurri for serving. Pour the rest over chicken and marinate for at least 30 minutes.
3. Prepare Your Cooking Vessel: Brush grill grates or grill pan lightly with oil to prevent sticking.
4. Assemble the Dish: Thread marinated chicken pieces onto soaked skewers evenly.
5. Cook to Perfection: Grill skewers for 10 to 12 minutes, turning occasionally, until nicely charred and cooked through.
6. Finishing Touches: Brush skewers with a bit more chimichurri while hot off the grill.
7. Serve and Enjoy: Plate the skewers with extra chimichurri on the side and lemon wedges.

Texture & Flavor Secrets

These skewers are all about contrasts. The chicken gets crispy edges from the grill while staying tender and juicy inside. The chimichurri adds herby brightness with a bit of garlic punch and citrus tang, making every bite vibrant and satisfying.

Cooking Tips & Tricks

Grilling is easy, but here are a few ways to take it to the next level:

• Let the chicken sit at room temp for 15 minutes before grilling for even cooking.
• Always marinate in a glass or ceramic bowl, not metal.
• Rest the skewers for 5 minutes before serving to keep them juicy.
• Double the chimichurri and use it as a salad dressing or bread dip.

What to Avoid

Even the best recipes can go sideways. Here’s what to watch out for:

• Skipping the marinade time. You’ll miss out on deep flavor.
• Overcrowding the grill. It leads to steaming instead of searing.
• Using high heat. Medium-high lets the chicken cook through without burning.

Nutrition Facts

Servings: 4
Calories per serving: 380

Note: These are approximate values.

Preparation Time

Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes

Make-Ahead and Storage Tips

You can marinate the chicken a day in advance for stronger flavor. Cooked skewers will keep in the fridge for up to 4 days. To freeze, wrap them tightly in foil and store for up to 2 months. Reheat on a skillet or oven until warmed through.

How to Serve Chimichurri Chicken Skewers

Serve them with warm pita, over a bed of rice, or next to grilled vegetables. A drizzle of extra chimichurri and a few lemon wedges make them sing. Add a yogurt dipping sauce or even a fresh corn salad for contrast.

Creative Leftover Transformations

Give your leftovers a new life:

• Toss chopped chicken into grain bowls with roasted veggies.
• Make a quick chicken wrap with hummus and greens.
• Stir into scrambled eggs for a hearty breakfast.

Additional Tips

• Use extra chimichurri on grilled tofu or shrimp.
• Chop leftover chicken into small pieces and mix into couscous or quinoa.
• Add a splash of water or oil to loosen refrigerated chimichurri before using.

Make It a Showstopper

Arrange the skewers on a dark platter with bright green chimichurri drizzled on top and lemon halves charred on the grill. Scatter a few extra parsley leaves for that fresh touch. Serve over a wooden board with dipping sauces and side dishes for a rustic, magazine-worthy spread.

Variations to Try

• Spicy Kick: Add a chopped jalapeño to the chimichurri.
• Herb Swap: Use cilantro or mint for a different twist.
• Zesty Citrus: Add orange zest and juice to the marinade.
• Sweet and Savory: Stir a teaspoon of honey into the chimichurri.
• Mediterranean Flair: Add chopped sun-dried tomatoes or olives.

FAQ’s

Q1: Can I use chicken breast instead of thighs?

Yes, but keep an eye on the grill to avoid drying out the meat.

Q2: How long can I marinate the chicken?

Up to 24 hours. The longer, the better for flavor.

Q3: Can I bake these instead of grilling?

Yes. Bake at 425°F for 20 minutes, flipping halfway through.

Q4: Is chimichurri spicy?

It has a mild kick, but you can adjust the heat by reducing or increasing chili flakes.

Q5: Can I use bottled lemon juice?

Fresh lemon juice gives the best flavor, but bottled works in a pinch.

Q6: What should I serve with these skewers?

Grilled veggies, rice, pita, or a tangy slaw are perfect sides.

Q7: Can I freeze the marinated chicken?

Yes. Freeze the chicken in the marinade and thaw overnight in the fridge before grilling.

Q8: Can I make the chimichurri ahead of time?

Absolutely. It tastes even better after sitting for a few hours or overnight.

Q9: Do I need a grill to make these?

Nope! A stovetop grill pan or even a broiler works great.

Q10: How do I know when the chicken is done?

It should be firm, have a nice char, and reach 165°F internally.

Conclusion

These chimichurri chicken skewers bring together bold flavor, easy prep, and the joy of cooking over fire. Whether you’re serving them for a backyard cookout or a quick weeknight dinner, they always deliver that wow factor. So grab your skewers, fire up the grill, and let this recipe be your new favorite way to make chicken exciting.

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