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Grilled Chicken Skewers with Chimichurri Sauce


Chimichurri Sauce
  • 1 cup tightly packed fresh parsley (tender stems ok)
  • 1 cup tightly packed fresh cilantro (stems ok)
  • 1/4 cup fresh oregano
  • 1/4 cup red onion, roughly chopped
  • 3 garlic cloves, roughly chopped
  • 3 tbsp red wine vinegar
  • 2 tbsp lemon juice
  • 1/2 tsp red pepper flakes (optional and you can adjust amount)
  • 3/4 cup extra virgin olive oil
  • salt to taste
Chicken Skewers
  • 4 boneless skinless chicken breasts, cut up into ice cube size pieces
  • 2 red or green peppers, cut into pieces
  • 1 red onion, cut into pieces
For The Marinade
  • 1/3 cup Chimichurri Sauce (above)
  • 1/3 cup extra virgin olive oil


  • Combine the chimichurri sauce and olive oil in a measuring up. Stir to combine and pour over your cut up chicken breasts. Marinade chicken overnight.
To build your skewers
  • Skewer one piece of marinaded chicken, pepper and onion, continue to repeat until skewer is full. Then repeat on remaining skewers.
  • Discard any of the marinade that the chicken was marinading in.
  • Grill on BBQ until chicken is cooked through.
To serve
  • Serve with remaining chimichurri sauce on the side and wedges of lime.
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