Chimichurri Chicken Skewers with Bell Peppers

Instructions

1. 1In a food processor, combine the 1 cup of fresh parsley, 2 tablespoons of fresh oregano, 4 cloves of garlic, 1/4 cup of red wine vinegar, 1/2 cup of olive oil, 1/4 teaspoon of red pepper flakes, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Pulse until the mixture is finely chopped and well combined to make the chimichurri sauce.
2. 2Cut the about 680 g of chicken breast into 2.54 cm cubes. Place the chicken cubes in a bowl and pour half of the prepared chimichurri sauce over them. Toss to coat the chicken evenly, then cover the bowl and let it marinate in the refrigerator for at least 30 minutes.
3. 3Cut the 1 red bell pepper, 1 yellow bell pepper, and 1 green bell pepper into 2.54 cm pieces.
4. 4Preheat your grill to medium-high heat, which is approximately 204.4-232.2°C (200-230°C).
5. 5Thread the marinated chicken cubes and the cut bell pepper pieces onto skewers, alternating between chicken and peppers. Aim for about 4-5 pieces of chicken per skewer.
6. 6Place the assembled skewers on the preheated grill. Grill for 10-12 minutes, turning them occasionally, until the chicken is cooked through and reaches an internal temperature of 74°C, and the bell peppers are tender and slightly charred.
7. 7Remove the skewers from the grill and let them rest for 2-3 minutes before serving. Serve the chimichurri chicken skewers with the remaining chimichurri sauce on the side.

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