Argentinian-Style BBQ Chicken Skewers with Chimichurri Drizzle
Argentinian BBQ chicken skewers marinated in smoked paprika, garlic, and lemon, grilled to perfection, and drizzled with fresh chimichurri. This vibrant, flavour-packed recipe is perfect for summer barbecues, midweek dinners, or entertaining. Juicy, smoky, and easy to make—your ultimate Argentinian BBQ chicken with chimichurri recipe.
Ingredients
For the chicken
- 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
For the chimichurri
- 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
Instructions
- In a large bowl, combine the smoked paprika, crushed garlic, lemon juice, olive oil, oregano, chilli flakes, salt and pepper. Add the chicken and toss until every piece is coated. Cover and refrigerate for 2–12 hours.
- In a medium bowl, mix the chopped parsley, minced garlic, chilli flakes, oregano, and red wine vinegar. Slowly stir in the olive oil until you get a loose, spoonable sauce. Season with salt and black pepper to taste. Set aside.
- If using wooden skewers, soak them in water for 30 minutes. Preheat the BBQ to medium-high heat and oil the grates. Thread the chicken pieces onto skewers, leaving a little space between each piece. Grill for about 10 minutes, turning regularly, until the chicken is golden and cooked through.
- Arrange the skewers on a platter and spoon over some of the chimichurri. Serve the remaining sauce on the side with your chosen accompaniments.