Name: Argentinian-Style BBQ Chicken Skewers with Chimichurri Drizzle
Prep time: 10 min
Cook time: 10 min
Ingredients: 800 g Chicken Thighs (boneless, skinless chicken thighs, cut into chunks); 2 tbsp Smoked paprika; 3 cloves Garlic (minced); 1 Lemon (juiced); 3 tbsp Olive oil (extra virgin); 1 tsp Oregano (dried); ½ tsp Chilli flakes; Salt (to taste); Black pepper (to taste); 1 bunch Fresh Parsley (finely chopped); 3 cloves Garlic (minced); 1 tsp Chilli flakes (adjust to taste); 1 tsp Oregano (dried); 4 tbsp Red wine vinegar; 100 ml Olive oil (extra virgin); Sea salt (flaky, to taste); Black pepper (freshly ground, to taste)

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Grilled chicken skewers are always a crowd-pleaser, but this Argentinian-inspired version takes them up a notch with vibrant chimichurri. The smoky char from the BBQ pairs beautifully with the herby, garlicky sauce. I’ve made these for both midweek dinners and relaxed weekend meals, and they never really disappoint. The secret lies in the marinade, a mix of smoked paprika, garlic, lemon juice and olive oil. It flavours the chicken with layers of flavour before it even touches the grill. Once nicely cooked, a generous drizzle of chimichurri ties it all together with a hit of freshness and acidity.

You can serve these chicken skewers as part of a larger spread with grilled vegetables, warm flatbreads or even a fresh salad. For a more heartier meal, try pairing them with some spiced roasted sweet potatoes or fluffy rice. This recipe works best with chicken thighs, which stay juicy on the grill, but you can swap for breast if you prefer but they are going to be dry easily if you leave them on the BBQ too long. If you enjoy BBQ recipes like honey mustard BBQ pork skewers with grilled peaches or chicken thighs with herby yoghurt marinade and charred lemon, this one will fit right into your rotation.

Preparing the chicken for BBQ Cooking

I always start by trimming the boneless, skinless chicken thighs into bite-sized chunks. This helps them cook evenly and lets the marinade coat every surface. For the marinade, I whisk together smoked paprika, crushed garlic, lemon juice, extra virgin olive oil, dried oregano, and a pinch of chilli flakes. The smoked paprika gives a subtle heat and an earthy depth, while lemon brightens the mix.

Once the chicken is coated, I cover it and leave it to marinate in the fridge for at least 2 hours. If I’ve planned ahead, I let it sit overnight for maximum flavour. While the chicken marinates, I soak wooden skewers in water for about 30 minutes to stop them from burning on the grill.

When you’re ready to cook, thread the chicken onto the skewers, leaving a little space between each piece. This is very important and ensures they cook through without steaming. Heat your BBQ to medium-high and brush the grates with oil. Place the skewers over direct heat and grill for about 10 minutes, turning regularly, until the chicken is golden brown with crisp edges and cooked through. Make sure you read our guide on which wood chips to use with chicken on the BBQ when you want to add some extra smoky flavours.

Making vibrant Argentinian chimichurri

Chimichurri is the hero sauce here. It’s a simple mix of parsley, garlic, oregano, chilli, olive oil and red wine vinegar. I finely chop a large bunch of fresh flat-leaf parsley and combine it with minced garlic, red chilli flakes, dried oregano, and a splash of red wine vinegar. Slowly drizzle in olive oil while stirring to create a loose, spoonable sauce.

I like my chimichurri with a bit of texture rather than blended smooth. The tiny flecks of herbs and chilli give it a rustic feel and make it perfect for spooning over the hot chicken straight from the grill. It’s worth making extra because it also pairs beautifully with steak, fish or even roasted vegetables. If you’re interested in other dishes that work well with chimichurri, have a look at this zesty chimichurri chicken skewers recipe.

Serving suggestions for Argentinian BBQ chicken

Once the chicken skewers are cooked, I arrange them on a platter and drizzle the chimichurri generously over the top. Serve any leftover sauce on the side for dipping. I often pair these skewers with warm homemade flatbreads like our soft fluffy pita breads or a simple cucumber-tomato salad dressed with lemon and olive oil.

Argentinian-Style BBQ Chicken Skewers with Chimichurri Drizzle

For a filling meal, add a side of spiced roasted sweet potatoes or a fresh green salad. The lightness of the chimichurri balances rich sides beautifully. If you enjoy grilled chicken skewers, you might also try chicken thigh skewers with lemon za’atar and charred courgette as a variation.

Wine and beer pairings for This Recipe

This dish pairs beautifully with both wine and beer, depending on your mood and the occasion. When you prefer wine, this Malbec from Argentina is a perfect choice. It offers ripe dark fruits and subtle smokiness that complement the BBQ char and earthy paprika in the chicken. Its soft tannins won’t overpower the fresh herbs in the chimichurri. If you prefer white wine, this crisp Sauvignon Blanc from New Zealand works beautifully. Its citrusy, herbaceous notes enhance the parsley and garlic in the chimichurri, offering a refreshing contrast to the grilled meat.

Beer drinkers will find that this light, hoppy pale ale, my favourite, enhances the smoky, spicy marinade while cleansing the palate after each bite. Alternatively, a wheat beer like a German Hefeweizen provides a subtle sweetness and creamy texture that balances the zingy acidity of the chimichurri, making each mouthful even more satisfying. I have written a blog about which beers and wines go with BBQ grilled meats, make sure you check that for more BBQ drink pairings.