Chimichurri Chicken Skewers on the Grill

While searching the internet for supper ideas, I came across a recipe for grilled chimichurri chicken skewers on Get Inspired Everyday that sounded delicious. The chimichurri was quite easy to make and smelled fantastic. Mixing fresh herbs and garlic is one of my favorite things to do! I marinated the chicken for an hour in half of the chimichurri before skewering it with tomatoes and red onion. In my grill pan, I cooked the skewers, and the chicken came out moist and tasty, while the vegetables were crisp-tender and excellent. I served the skewers with the leftover sauce, and they were a hit with everyone! Simple, nutritious, and delectable.

How to Make Chimichurri Chicken Skewers on the Grill
Prepare the fresh herbs by finely chopping them. In a small bowl, combine the chopped cilantro, parsley, and basil. Combine the olive oil, red wine vinegar, minced garlic, and serrano pepper in a mixing bowl. To taste, season with sea salt and freshly cracked pepper. Allow flavors to mix before serving.

Cut the chicken breasts into bite-sized pieces of the same size. Half of the marinade should be poured into a basin. Cover and keep away for later use on the counter. In a separate bowl, combine the chicken and half of the chimichurri sauce. To coat evenly, stir everything together. Refrigerate for 1 hour after covering.

Remove the chicken from the refrigerator and alternate the red onion and grape tomatoes on skewers. Remove the chicken marinade and toss it out. To taste, season the skewers with salt and freshly cracked pepper.

Preheat a grill pan to medium-high. Spray the grill pan with cooking spray before adding the chicken skewers, being careful not to overcrowd the pan. For a total of 9-10 minutes, or until the chicken is cooked through, turn the skewers every 3-4 minutes. Serve the chicken with the reserved marinade on a serving platter. Enjoy.

Chimichurri Chicken Skewers on the Grill

Ingredients
Chimichurri Sauce (Chimichurri):
14 cup loosely packed Italian parsley leaves 12 cup loosely packed cilantro leaves
14 cup basil leaves, loosely packed
3 tbsp extra virgin olive oil
1 tbsp. balsamic vinegar
2 garlic clove, minced
1 chopped serrano pepper, to taste
To taste, season with sea salt and freshly cracked pepper.
Additional Ingredients:
2 chicken breasts, boneless and skinless, sliced into bite-size pieces
12 red onion, sliced into small pieces
Grape tomatoes, a handful

Instructions
Prepare the fresh herbs by finely chopping them. In a small bowl, combine the chopped cilantro, parsley, and basil. Combine the olive oil, red wine vinegar, minced garlic, and serrano pepper in a mixing bowl. To taste, season with sea salt and freshly cracked pepper. Allow flavors to mix before serving.
Cut the chicken breasts into bite-sized pieces of the same size. Half of the marinade should be poured into a basin. Cover and keep away for later use on the counter.

In a separate bowl, combine the chicken and half of the chimichurri sauce. To coat evenly, stir everything together. Refrigerate for 1 hour after covering.
Remove the chicken from the refrigerator and alternate the red onion and grape tomatoes on skewers. Remove the chicken marinade and toss it out. To taste, season the skewers with salt and freshly cracked pepper.
Preheat a grill pan to medium-high. Spray the grill pan with cooking spray before adding the chicken skewers, being careful not to overcrowd the pan. For a total of 9-10 minutes, or until the chicken is cooked through, turn the skewers every 3-4 minutes.
Serve the chicken with the reserved marinade on a serving platter. Enjoy.