Chimichurri Chicken Skewers
Grilled chicken skewers marinated in vibrant chimichurri sauce. A fresh and flavorful peanut-free lunch option.
Ingredients
- about 680 g Chicken breast
- 0.5 cup Fresh parsley
- 2 tablespoons Fresh oregano
- 4 cloves Garlic
- 0.25 cup Red wine vinegar
- 0.5 cup Olive oil
- 0.25 teaspoon Red pepper flakes
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 12 each Wooden skewers
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Cut the about 680 g of chicken breast into 2.54 cm cubes.
- 2In a food processor, combine the 0.5 cup of fresh parsley, 2 tablespoons of fresh oregano, 4 cloves of garlic, 0.25 cup of red wine vinegar, 0.5 cup of olive oil, 0.25 teaspoon of red pepper flakes, 1 teaspoon of salt, and 0.5 teaspoon of black pepper.
- 3Pulse the ingredients in the food processor until they are finely chopped, creating the chimichurri sauce.
- 4Place the chicken cubes into a bowl and pour the chimichurri sauce over them, ensuring all pieces are coated. Marinate for at least 30 minutes.
- 5Thread the marinated chicken pieces evenly onto the 12 wooden skewers.
- 6Preheat your grill to medium heat, around 176.7-204.4°C (175-200°C).
- 7Grill the skewers for 6-8 minutes per side. The chicken is cooked through when it reaches an internal temperature of 74°C and the juices run clear.
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This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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