Grilled Chicken Skewers: Easy Summer Dinner Recipe

It was July of 2019, and I was standing on a balcony in Buenos Aires that smelled like charcoal and rain. I had just spent three days trying to navigate the city’s subway system (spoiler: it’s a maze), and my feet were killing me. My guide, a local chef named Mateo, pulled me away from the tourist traps and took me to a tiny spot in Palermo where the tables were plastic and the air was thick with smoke. He didn’t speak much English, and I barely spoke Spanish, but he handed me a skewer of grilled chicken and a spoon of bright, herby green sauce, and suddenly, the heat didn’t matter. The exhaustion didn’t matter. I was just eating.

That meal changed my summer. And honestly, it changed how I think about weeknight dinners. We spend so much time overcomplicating “healthy” or “easy” meals, trying to find the perfect balance of macros or the most aesthetic plating, but sometimes you just need food that tastes like sunshine and salt. That’s exactly what these grilled chicken skewers with chimichurri are. They’re not just a recipe; they’re a mood. They’re the culinary equivalent of putting on sunglasses and stepping outside when the weather finally breaks.

I’ve made these skewers probably fifty times since that trip. Sometimes I use chicken thighs because I’m lazy. Sometimes I use breasts because I’m trying to be good. But the chimichurri? The chimichurri is non-negotiable. I’ve tried store-bought versions, and they’re just sad, watery herbs floating in vinegar. No. You need to make it yourself. It takes five minutes. It tastes better than anything you’ll buy at a restaurant. And it turns a simple piece of chicken into something that feels like a celebration.

If you’re looking for a way to get back to simple, honest cooking this season, this is it. These grilled chicken skewers with chimichurri are my answer to “what’s for dinner” when I want something that feels special but doesn’t require me to be in the kitchen for an hour. It’s fast. It’s fresh. And it’s going to make your backyard smell amazing.

Why You’ll Love This Recipe

There’s a reason this has been my go-to summer staple for years. It’s not just about the taste, though that’s definitely the biggest factor. It’s about the whole experience of making and eating it. Here’s why this recipe has earned a permanent spot in my rotation:

• The Chimichurri is a Game-Changer — Seriously. This sauce is electric. It’s tangy, garlicky, herbal, and spicy all at once. I’ve served this to people who claim they “don’t like herbs,” and they ask for the recipe within ten minutes. It’s the kind of sauce that makes you want to dip everything in it, even if there is no everything.
• Zero Stress Grilling — I’m not a grill master. I’m a person who sometimes forgets to flip the food until it’s charcoal. These skewers are foolproof. The chicken pieces are small enough that they cook quickly and evenly. You don’t need to watch them like a hawk. You can chat with guests, pour a drink, and just let the grill do its thing.
• Meal Prep Friendly (But Tastes Better Fresh) — I love that I can marinate the chicken in the morning and grill it at night. The flavors have time to penetrate the meat. But the chimichurri? That’s best made the day you eat it. The herbs stay bright and vibrant. I make a big batch of sauce on Sunday and use it for these skewers, grilled fish, or even just dipping raw veggies.
• Healthy Without Being Boring — Look, I get it. “Healthy” dinner often tastes like sadness and cardboard. This is not that. You’re getting lean protein, healthy fats from the olive oil, and a ton of vitamins from the parsley and cilantro. It’s light enough that you won’t feel sluggish after eating, but filling enough that you’re satisfied. It’s the sweet spot.
• Customizable Chaos — This recipe is a template, not a rulebook. Want to add bell peppers? Go for it. Onion chunks? Yes. Zucchini? Sure. If it fits on a skewer and you like it, throw it in. I’ve made these with shrimp, beef, and even tofu (though the chimichurri really shines with meat). It’s your canvas.

This is my “I need to impress people but I’m tired” dinner. It’s my “I want to eat outside” dinner. And it’s my “I don’t want to order takeout” dinner. It just works.

Ingredients You’ll Need

Here’s the best part: you probably have most of this already. I’m particular about three things here—the quality of the olive oil, the freshness of the herbs, and the heat level of the peppers—but everything else is standard pantry stuff. Let’s break it down.

For the Chicken Skewers

Chicken breast or thighs (2 pounds / 900g) — I usually buy boneless, skinless breasts because they’re lean and cook fast. But if you want more flavor and juiciness, go for thighs. They’re more forgiving if you accidentally leave them on the grill a minute too long. Cut them into 1.5-inch cubes. Uniform size is key so they cook evenly.

Red onion (1 medium, cut into chunks) — Don’t slice these thin. You want big, hearty chunks that won’t fall through the grill grates. Red onion is sweeter and holds up better to grilling than white onion.

Red bell pepper (1 large, cut into squares) — Adds a nice crunch and sweetness. I like to keep the skin on for texture. Green peppers work too, but red is sweeter and looks prettier.

Cherry tomatoes (1 cup) — Optional, but I recommend them. They get jammy and sweet on the grill. Just use smaller skewers or double-up on the chicken to hold them, or they’ll fall off. (Pro tip: soak wooden skewers with tomatoes in water for 30 minutes to prevent burning.)

Extra virgin olive oil (3 tablespoons) — Use good stuff here. This is a big part of the marinade flavor. Don’t skimp on the quality.

Lemon juice (2 tablespoons) — Freshly squeezed. Bottled juice tastes flat and metallic. Squeeze it yourself. It takes ten seconds and makes a huge difference.

Garlic (4 cloves, minced) — Fresh only. Jarred garlic has a sulfurous taste that doesn’t work well in a fresh marinade. Mince it finely so it distributes evenly.

Dried oregano (1 teaspoon) — I use Greek oregano if I can find it. It’s more potent and earthy. If you only have American oregano, use ½ teaspoon—it’s milder.

Red pepper flakes (½ teaspoon) — Adjust to taste. I like a little kick, but if you’re sensitive to spice, start with ¼ teaspoon. You can always add more later.

Salt and black pepper — Kosher salt is best for seasoning. Use about 1 teaspoon of salt and plenty of freshly cracked black pepper.

For the Chimichurri

Fresh flat-leaf parsley (1 cup, packed) — This is the base. Do not use curly parsley if you can avoid it; it’s too tough and doesn’t have the same fresh flavor. Flat-leaf is essential.

Fresh cilantro (½ cup, packed) — Adds a citrusy brightness. If you hate cilantro (the “soap gene” is real), you can swap it for more parsley or fresh mint. But try it with cilantro first; it’s the traditional choice.

Fresh oregano (2 tablespoons) — Dried oregano doesn’t work here. You need the fresh leaves. If you can’t find fresh oregano, you can omit it, but it adds a nice floral note.

Garlic (3 cloves, minced) — More garlic. Yes. The sauce needs it. It’s the backbone of the flavor.

Red wine vinegar (3 tablespoons) — Gives that sharp tang. Apple cider vinegar works in a pinch, but red wine vinegar is more traditional and has a deeper flavor.

Extra virgin olive oil (½ cup) — Yes, half a cup. This is an emulsion. The oil carries the flavor and gives it that luxurious mouthfeel. Use the best oil you have.

Red pepper flakes (1 teaspoon) — For heat. Adjust based on how spicy you like it. I like it hot.

Salt (1 teaspoon) — To taste. Chimichurri should be well-seasoned. It’s a condiment, so it needs to pack a punch.

Equipment Needed

You don’t need fancy equipment for this. Here’s what I actually use:

Skewers — If you’re using wooden or bamboo skewers, you MUST soak them in water for at least 30 minutes before grilling. Otherwise, they’ll burn and snap. I use metal skewers because they’re reusable and don’t need soaking, but wooden ones work fine if prepped correctly.

Large mixing bowl — For tossing the chicken and marinade. Glass or stainless steel is best.

Food processor or blender — For the chimichurri. I like a food processor because it chops the herbs finely and emulsifies the oil quickly. But you can do this by hand if you have a sharp knife and patience. It takes about 10 minutes of chopping.

Grill — Gas or charcoal. I prefer charcoal for the smoky flavor, but gas is easier for weeknight dinners. Make sure your grates are clean and oiled so the chicken doesn’t stick.

Sharp knife — For cutting the chicken and veggies. A dull knife is dangerous and makes uneven cuts.

Measuring cups and spoons — Pretty standard stuff. Don’t eyeball the vinegar in the chimichurri; the balance is important.

How to Make It: Step-by-Step

Alright, let’s make this! I’m walking you through exactly how I do it, including the little tricks I’ve picked up over the years.

Step 1: Prep the Chicken (10 minutes)

Cut your chicken into 1.5-inch cubes. Try to keep them uniform in size so they cook evenly. If you have some tiny pieces and some huge ones, the tiny ones will dry out before the big ones are cooked through. Place the chicken in a large bowl.

Step 2: Make the Marinade (5 minutes)

In a small bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, red pepper flakes, salt, and black pepper. Pour this mixture over the chicken. Toss everything with your hands until the chicken is well coated. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours. Don’t marinate longer than 4 hours, or the acid in the lemon juice will start to break down the chicken and make it mushy.

Step 3: Make the Chimichurri (5 minutes)

While the chicken marinates, make the sauce. If you’re using a food processor, add the parsley, cilantro, oregano, garlic, red wine vinegar, red pepper flakes, and salt. Pulse until the herbs are finely chopped. With the motor running, slowly drizzle in the olive oil until the sauce is emulsified and slightly thickened. Taste and adjust salt and vinegar as needed. The sauce should be vibrant green and fragrant. Set aside.

Step 4: Thread the Skewers (10 minutes)

If using wooden skewers, soak them now if you haven’t already. Thread the chicken onto the skewers, alternating with chunks of red onion and bell pepper. If you’re adding cherry tomatoes, thread them on last, or use two skewers parallel to each other to hold them in place. Don’t pack the chicken too tightly; leave a little space for the heat to circulate.

Step 5: Grill the Skewers (15-20 minutes)

Preheat your grill to medium-high heat (about 400°F). Clean the grates and oil them well with a paper towel dipped in oil. Place the skewers on the grill. Cook for 10-12 minutes, turning every 3-4 minutes, until the chicken is cooked through and has nice char marks. The internal temperature should reach 165°F. Don’t move the skewers too much; let them get a good sear before flipping.

Step 6: Rest and Serve

Remove the skewers from the grill and let them rest for 5 minutes. This allows the juices to redistribute. Serve immediately with a generous spoonful of chimichurri on top or on the side for dipping.

Expert Tips & Tricks

Here’s everything I’ve learned from making this dozens of times. These tips will save you from my mistakes.

Don’t Skip the Rest — It’s tempting to eat them straight off the grill, but letting the chicken rest for 5 minutes keeps it juicy. If you cut into it immediately, the juices run out, and the chicken dries out.

Emulsify the Chimichurri — The key to a great chimichurri is the emulsion. The oil and vinegar need to blend together. If you’re chopping by hand, take your time. If using a food processor, add the oil slowly. The sauce should coat the back of a spoon, not be watery.

Keep the Herbs Bright — If your chimichurri looks dull after sitting for a while, stir in a squeeze of fresh lemon juice. It brings the color and flavor back to life.

Oil the Grates — Chicken sticks. Always. Make sure your grill grates are clean and well-oiled before you put the skewers on. If you’re worried about sticking, use metal skewers or a grill basket.

Don’t Overcrowd — Give the skewers space on the grill. If they’re too close together, they’ll steam instead of grill, and you won’t get those nice char marks.

Variations & Substitutions

Once you’ve nailed the basic version, here’s how you can mix it up. I’ve tried all of these.

Shrimp Skewers — Swap chicken for large shrimp. Marinate for only 15 minutes (shrimp cooks fast). Grill for 2-3 minutes per side. The chimichurri is amazing with shrimp.

Beef Skewers — Use sirloin or flank steak, cut into cubes. Marinate for up to 6 hours. Grill for 10-12 minutes for medium-rare. Chimichurri was originally made for steak, so this is a classic combo.

Veggie-Only — Skip the meat and grill zucchini, eggplant, bell peppers, and mushrooms. Toss with the marinade. Top with chimichurri. It’s a great vegetarian option.

Spicy Version — Add a diced jalapeño to the chimichurri. Or use more red pepper flakes in the marinade. If you like heat, this version is for you.

Herb Swap — If you don’t have fresh oregano, use fresh thyme or basil. It’s not traditional, but it’s still delicious.

Serving & Storage

How to Serve: I usually serve these with a simple arugula salad tossed with lemon and parmesan, or with grilled corn on the cob. It’s a light, fresh meal that’s perfect for summer evenings.

Storage: Store leftover chicken in an airtight container in the fridge for up to 3 days. The chimichurri can be stored separately for up to 1 week. The flavors actually get better after a day or two.

Reheating: Reheat the chicken in a skillet over medium heat, or in the microwave. Don’t grill it again unless you want it dry. The chimichurri can be served cold or at room temperature.

Freezing: I don’t recommend freezing the chimichurri. The herbs lose their texture and flavor. Freeze the cooked chicken if you need to, but it’s best fresh.

Nutrition Information

I’m not a nutritionist, but here’s the breakdown if you’re tracking. This is per serving (based on 4 servings, 3 skewers each):

• Calories: 350
• Protein: 30g
• Carbs: 12g
• Fiber: 3g
• Sugar: 4g
• Fat: 22g
• Saturated Fat: 3g
• Cholesterol: 80mg
• Sodium: 450mg

It’s lean, high in protein, and full of healthy fats from the olive oil. It’s not a diet food, but it’s definitely a healthy option. When I want to make it lighter, I use less oil in the marinade and skip the cheese on the salad. But usually? I just eat a reasonable portion and enjoy it.

Final Thoughts

So that’s my grilled chicken skewers with chimichurri! I’ve probably talked your ear off at this point, but when you make a recipe this often, you have a lot to say about it.

This has saved weeknight dinners more times than I can count. It’s my answer to “what’s for dinner” when I’m tired, don’t want takeout, and still want something that tastes really good. My kids are happy, my husband’s happy, and I’m happy because I’m not stressed about cooking.

Make it yours! Try different add-ins, swap in your favorite vegetables, adjust the garlic (though more is always better in my opinion). The best recipes are the ones you adapt to your family’s tastes.

If you make this, drop a comment and let me know what you think! I love hearing how recipes turn out in your kitchen. And if something doesn’t work, tell me that too—I’m here to help troubleshoot.

Happy cooking! And I hope your kitchen smells half as good as mine does right now.

Frequently Asked Questions

Can I use frozen chicken for this recipe?

You can, but it’s not ideal. Frozen chicken releases more water, which can make the marinade watery and prevent the chicken from getting a good sear. If you must use frozen, thaw it completely in the fridge overnight, then pat it very dry before marinating. Fresh chicken is always better for skewers.

Why did my chimichurri turn out watery?

Usually, this means the herbs were too wet when you chopped them, or you didn’t emulsify the oil enough. Make sure you dry your herbs thoroughly after washing. When making the sauce, add the oil slowly and blend until it thickens. If it’s still watery, let it sit in the fridge for an hour; the herbs will absorb some of the liquid.

Can I make this ahead for a dinner party?

Yes! Marinate the chicken up to 4 hours ahead. Make the chimichurri up to 24 hours ahead (it tastes even better after a day). Thread the skewers right before grilling. This makes it super easy to handle when guests arrive. Just make sure your grill is ready to go.

How do I prevent the chicken from sticking to the grill?

Oil the grates! Use a folded paper towel dipped in oil and hold it with tongs to rub the grates. Also, don’t move the skewers too much. Let them sear for 3-4 minutes before flipping. If they stick, they’ll likely tear. If they release easily, they’re ready to flip.

Can I use fresh oregano instead of dried?

Yes, and it’s actually better. Use 1 tablespoon of fresh oregano for every 1 teaspoon of dried. Add it to the marinade along with the other herbs. Fresh oregano has a brighter, more floral flavor that works well with lemon and garlic.

What sides go well with these skewers?

I love serving them with grilled corn, a simple green salad, or roasted potatoes. A quinoa salad with cucumber and tomato is also a great option. Basically, anything light and fresh pairs well with the bold flavors of the chimichurri.

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