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Paleo + Whole30 Chimichurri Chicken Skewers


  • Author: Natalie
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 4 1x
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Ingredients

Chimichurri Sauce

1 bunch worth parsley leaves (some stems ok)

1 bunch worth cilantro leaves (some stems ok)

3/4 cup olive oil

1/4 cup red wine vinegar

3 cloves of garlic

1 teaspoon red pepper flakes

1/2 teaspoon salt

1/2 teaspoon pepper

Chicken Skewers

(4) 6-ounce chicken breasts, cut into 1″ cubes (I get my chicken from ButcherBox, which I highly recommend)

Half of the chimichurri sauce (save the other half to serve as a dipping sauce for the cooked skewers)

Kitchen Equipment Needed:

Food processor with the s-blade attachment

Medium size mixing bowl

Skewers

Instant read meat thermometer


Instructions

Chimichurri Sauce

Combine the parsley, cilantro, olive oil, red wine vinegar, garlic, red pepper flakes, salt and pepper in a food processor. Pulse for about 10-15 seconds until just combined. you do not want to over pulse and turn this into a smooth sauce.

Chimichurri Chicken Skewers

In a medium size mixing bowl, combine the cubed chicken and half of the chimichurri sauce. (Save the other half of the chimichurri sauce to serve as a dipping sauce for the cooked skewers). Allow to marinate for at least 10 minutes, or up to 1 day.

Remove the chicken cubes from the marinade and thread them onto the skewers. Discard any remaining marinade.

Remove the chicken cubes from the marinade and thread them onto the skewers. Discard any remaining marinade.

Preheat your outdoor grill (or indoor grill pan) over high heat. Cook the skewers until slightly charred and cooked to 165ºF using an instant read thermometer, about 10-15 minutes. Flip the skewers once when grilling.

Remove the skewers from the grill and allow to rest for 5 minutes. Serve warm with remaining chimichurri sauce.