These grilled chimichurri chicken skewers are a Paleo-friendly delight! The chicken is marinated in a zesty chimichurri sauce and grilled to perfection, resulting in a flavorful and tender dish. Perfect for a healthy and delicious meal.
Ingredients: 2 pounds boneless, skinless chicken breasts, cut into 1-inch cubes. 1 cup fresh parsley leaves, finely chopped. 1/4 cup fresh cilantro leaves, finely chopped. 4 cloves garlic, minced. 1/2 red onion, finely chopped. 1/4 cup red wine vinegar. 1/4 cup olive oil. 1 teaspoon dried oregano. 1 teaspoon ground cumin. 1/2 teaspoon red pepper flakes adjust to taste. Salt and black pepper to taste. Wooden skewers, soaked in water for 30 minutes.
Instructions: Fresh parsley, cilantro, red wine vinegar, minced garlic, chopped red onion, olive oil, dried oregano, ground cumin, and red pepper flakes should all be combined in a bowl. To make the chimichurri marinade, thoroughly mix. After adding salt and black pepper to the chicken cubes, put them in a big zip-top bag. After covering the chicken with 3/4 of the chimichurri marinade, close the bag. Make sure the chicken is thoroughly coated by massaging the marinade into it. To let the flavors meld, marinate in the fridge for at least 30 minutes or up to 4 hours. Set your grill's temperature to medium-high. Evenly distribute the marinated chicken cubes by threading them onto the soaked wooden skewers. The chicken skewers should be cooked through and have a slight char after 6 to 8 minutes on each side under the grill. It is necessary for the chicken to be internal temperature 165F 74C. With the leftover chimichurri sauce available for dipping, serve the grilled chimichurri chicken skewers. Have fun!
Prep Time: 45 minutes
Cook Time: 15 minutes
21 Hetherington
