Description
Easy, flavorful grilled chicken skewers marinated in lemon and herbs, served with a vibrant, fresh chimichurri sauce. A perfect summer dinner that is healthy, customizable, and ready in under an hour.
Ingredients
Scale
- 2 pounds boneless, skinless chicken breast or thighs, cut into 1.5-inch cubes
- 1 medium red onion, cut into large chunks
- 1 large red bell pepper, cut into squares
- 1 cup cherry tomatoes (optional)
- 3 tablespoons extra virgin olive oil (for marinade)
- 2 tablespoons fresh lemon juice
- 4 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes
- 1 teaspoon kosher salt
- Freshly cracked black pepper
- 1 cup packed fresh flat-leaf parsley
- 1/2 cup packed fresh cilantro
- 2 tablespoons fresh oregano leaves
- 3 cloves garlic, minced
- 3 tablespoons red wine vinegar
- 1/2 cup extra virgin olive oil (for chimichurri)
- 1 teaspoon red pepper flakes
- 1 teaspoon salt
Instructions
- Cut chicken into 1.5-inch uniform cubes and place in a large bowl.
- In a small bowl, whisk together 3 tablespoons olive oil, lemon juice, 4 cloves minced garlic, dried oregano, red pepper flakes, salt, and black pepper.
- Pour marinade over chicken and toss to coat. Cover and refrigerate for at least 30 minutes (up to 4 hours).
- While chicken marinates, make the chimichurri: Pulse parsley, cilantro, fresh oregano, 3 cloves minced garlic, red wine vinegar, red pepper flakes, and salt in a food processor until finely chopped.
- With the processor running, slowly drizzle in 1/2 cup olive oil until emulsified. Taste and adjust seasoning. Set aside.
- If using wooden skewers, soak them in water for 30 minutes. Thread chicken, onion, and bell pepper onto skewers, alternating ingredients. Leave space between pieces.
- Preheat grill to medium-high heat (approx. 400°F). Clean and oil the grates.
- Grill skewers for 10-12 minutes, turning every 3-4 minutes, until chicken reaches an internal temperature of 165°F and has char marks.
- Remove skewers from grill and let rest for 5 minutes.
- Serve immediately with chimichurri on top or on the side.
Notes
Soak wooden skewers in water for 30 minutes to prevent burning. Do not marinate chicken longer than 4 hours as the acid can break down the meat. Chimichurri tastes better made fresh but can be stored for up to a week. Ensure grill grates are clean and oiled to prevent sticking.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Argentinian
Nutrition
- Serving Size: 3 skewers per servin
- Calories: 350
- Sugar: 4
- Sodium: 450
- Fat: 22
- Saturated Fat: 3
- Carbohydrates: 12
- Fiber: 3
- Protein: 30
Keywords: grilled chicken skewers, chimichurri, summer dinner, healthy grilling, easy weeknight meals, argentinian food, meal prep