Zesty Chimichurri Chicken Skewers – Argentinian-Style
Bright, tangy, and packed with fresh herbs, these chimichurri chicken skewers bring a taste of Argentina to your table. Chimichurri, the country’s famous green sauce, is a vibrant blend of fresh parsley, garlic, red wine vinegar, and chilli flakes. It adds a bold, zesty flavour to grilled meats, making it the perfect marinade and drizzle for juicy chicken skewers.
Ingredients
For the chicken skewers
- 600 g Chicken Thighs boneless, skinless, cut into chunks
- 3 tbsp olive oil extra virgin
- 2 tbsp red wine vinegar
- 3 cloves garlic minced
- 1 tsp oregano dried
- ½ tsp salt
- ½ tsp black pepper ground
For the chimichurri sauce
- 30 g Fresh Parsley chopped
- 2 tbsp red wine vinegar
- 3 tbsp olive oil extra virgin
- 2 cloves garlic minced
- ½ tsp Chilli Flakes
- ½ tsp black pepper ground
To serve
- Extra chimichurri for drizzling
- 1 lemon in wedges
- Fresh Parsley chopped, for garnish
Instructions
- In a bowl, whisk together the olive oil, red wine vinegar, garlic, oregano, salt, and black pepper. Add the chicken pieces and toss to coat. Cover and marinate in the fridge for at least 2 hours.
- Meanwhile, prepare the chimichurri by mixing parsley, red wine vinegar, olive oil, garlic, red chilli flakes, salt, and black pepper. Let the flavours meld together.
- Preheat the grill to medium-high heat. Thread the marinated chicken onto skewers.
- Grill for 12–15 minutes, turning occasionally, until the chicken is cooked through and slightly charred.
- Drizzle with extra chimichurri sauce, garnish with fresh parsley, and serve with lemon wedges.
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