Chimichurri Chicken Skewers (Dairy-Free)

Instructions

1. 1In a food processor, combine the 1 cup Fresh Parsley, 0.25 cup Fresh Oregano, 4 cloves Garlic, 0.25 cup Red Wine Vinegar, 0.5 cup Olive Oil, 0.5 tsp Red Pepper Flakes, 1 tsp Salt, and 0.5 tsp Black Pepper. Process until the mixture is finely chopped and well combined, creating the chimichurri sauce.
2. 2Cut the about 680 g Chicken Breast into 2.54 cm cubes. Place the chicken cubes in a medium bowl and pour the prepared chimichurri sauce over them. Toss gently to ensure all the chicken pieces are coated. Cover the bowl and marinate in the refrigerator for at least 30 minutes, and up to 2 hours.
3. 3Preheat your grill to medium-high heat, aiming for a temperature between about 205°C and about 230°C (200°C to 230°C).
4. 4Thread the marinated chicken cubes evenly onto skewers, leaving a small space between each piece. You should have enough chicken for about 8-10 skewers.
5. 5Place the skewers on the preheated grill. Grill for 10-12 minutes, turning them occasionally, until the chicken is cooked through and has reached an internal temperature of 74°C. The chicken should be opaque and slightly browned.
6. 6Remove the skewers from the grill and let them rest for 5 minutes before serving. This allows the juices to redistribute, keeping the chicken moist.

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