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.

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.