Chimichurri Chicken Skewers (Gluten-Free)
Tender chicken pieces marinated in a vibrant, herb-packed chimichurri sauce and grilled to perfection. This gluten-free recipe uses a naturally gluten-free marinade.
Ingredients
- about 680 g Chicken Breast
- 0.5 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 Chili Flakes
- 1 tsp Salt
- 0.5 tsp Black Pepper
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Cut the about 680 g Chicken Breast into 2.54 cm cubes.
- 2In a food processor, combine the 0.5 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 Chili Flakes, 1 tsp Salt, and 0.5 tsp Black Pepper. Pulse until finely chopped and well combined to make the chimichurri sauce.
- 3In a bowl, combine the chicken cubes and the chimichurri sauce. Stir to coat the chicken evenly. Cover the bowl and place it in the refrigerator to marinate for at least 30 minutes, or up to 2 hours.
- 4Preheat your grill to medium-high heat. For gas grills, this is typically around 204.4-232.2°C (200-230°C).
- 5Thread the marinated chicken cubes onto skewers, leaving a small space between each piece.
- 6Place the skewers on the preheated grill. Grill for 8-10 minutes, turning the skewers occasionally, until the chicken is cooked through and has a slight char. The internal temperature should reach 74°C.
Allergy Disclaimer — Safe Plated Pte. Ltd.
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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