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Grilled Chicken Skewers with Chimichurri Sauce are a flavorful and delicious way to enjoy grilled chicken. Chicken breast marinates before it’s grilled and smothered in a vibrant homemade chimichurri sauce.
For more grilled chicken recipes be sure and also make my Thai Coconut Grilled Chicken or Grilled California Avocado Chicken.
Grilled Chicken Skewers Recipe (Homemade Chimichurri Sauce)
Enjoy grilled chicken a new way with this marinated chicken recipe that gets grilled to crispy charred perfection, and then smothered in a homemade chimichurri sauce (that’s actually easier to make than you might think).
Chunks of chicken breast marinate in a simple marinade that makes it so juicy, tender, and flavorful. After grilling, brush on the vibrant and delicious bright green chimichurri sauce for a yummy grilled dinner idea.
What Is Chimichurri?
Chimichurri is a sauce, similar to pesto sauce, that originated in Argentina. The variations on the sauce are endless but it’s primarily made with fresh green herbs like parsley, oregano, and cilantro and then with red wine vinegar and some spices, and then it’s blended into a sauce texture using olive oil.
Ingredients Needed
Grilled Chicken Skewers Ingredients
- Boneless, Skinless Chicken Breasts : The recipe calls for 1.5 pounds of chicken breast which is equal to about 3-4 pieces of chicken breast. Cut the chicken into small 1-inch cubes.
- Olive Oil : I prefer using extra-virgin ‘light tasting’ olive oil because it has a milder taste compared to regular olive oil.
- Lime Juice : You can use bottled lime juice or freshly squeezed lime juice.
- Garlic Cloves : Use fresh garlic cloves that have been minced or pressed. Use garlic paste from a tube. Or use chopped garlic from a jar.
- Ground Cumin
- Smoked Paprika
- Kosher Salt & Black Pepper
- Wooden Skewers : You can also use metal skewers. If using wooden skewers you will need to make sure that you completely soak them in water for 30 minutes before putting the chicken onto them and grilling.
Homemade Chimichurri Sauce Ingredients
- Fresh Parsley Leaves : Pack the parsley leaves in the measuring cup to get the correct amount needed for the sauce.
- Fresh Cilantro Leaves : Again, when measuring, be sure and pack the leaves inside the measuring cup.
- Red Wine Vinegar
- Garlic Cloves
- Red Pepper Flakes : These are optional if you want some spice & heat in the sauce. Or you can reduce the amount to 1/4 teaspoon for a milder heat.
- Kosher Salt & Black Pepper
- Olive Oil
How To Make Chimichurri Grilled Chicken Skewers (Printable Recipe Card)
In a large bowl, whisk together the olive oil, lime juice, garlic, cumin, smoked paprika, salt, and black pepper.
Add the cubes of chicken into the marinade and toss to coat evenly with the marinade. Cover the bowl with plastic wrap, or a lid, and refrigerate for up to 2 hours (minimum of 1 hour).
Make The Chimichurri Sauce : Into a food processor, add the parsley, cilantro, red wine vinegar, garlic, red pepper flakes, salt, and black pepper. Pulse until the herbs are finely chopped.
With the food processor running on low speed, slowly stream in the olive oil until the sauce is well combined and emulsified. Set aside.
Preheat the grill to a medium-high heat. Around 400 degrees F.
Thread the marinated chicken onto the soaked wooden skewers, distributing the pieces evenly.
Grill the chicken skewers for 5-7 minutes on each side or until the chicken is cooked through and slightly charred around the edges. The proper temperature for chicken should be 165 degrees F.
Remove the chicken skewers from the grill and let them rest for 5 minutes.
Serve the chicken skewers hot, drizzled generously drizzled with the chimichurri sauce.
What Are Some Substitutions That I Can Make?
- Chicken Breast : You can use chicken thighs for a juicier alternative.
- Lime Juice : Lemon juice or white wine vinegar can be substituted for the lime juice in the marinade. You can use bottled lime juice or freshly squeezed lime juice. I prefer the fresh taste of freshly squeezed lime juice in the marinade.
- Garlic : Garlic powder can be used instead of fresh garlic.
- Red Wine Vinegar : You can substitute with apple cider vinegar.
How To Store Leftover Chimichurri Sauce & Grilled Chicken Skewers
Any leftovers should be stored in an airtight container in the refrigerator for up to 5 days. Olive oil may solidify when cold, so let it come to room temperature before serving. I prefer taking the chicken off the skewers and transferring the grilled chicken into a separate container from the chimichurri sauce.
What Should I Serve With Chimichurri Grilled Chicken Skewers?
- Roasted Vegetables : Vegetables like asparagus, bell peppers, and zucchini roasted with some olive oil and salt can complement the grilled chicken’s smokey flavor. You could also serve it alongside some Parmesan Roasted Potatoes or Garlic Parmesan Roasted Sweet Potatoes.
- Corn on The Cob : Grill some corn on the cob with some butter and salt, or boil the corn in salted water on the stove top. You can also try out this Boiled Butter Corn recipe.
- Rice Pilaf or Couscous : Try making some Rice Pilaf or fluffy couscous. Either buy a boxed mix from the store or make it homemade. The chimichurri sauce complements the neutral base of the grains.
- Garden Salad : A fresh garden salad with a vinaigrette dressing adds a crisp and light element to the meal.
- Garlic Bread : Crispy Garlic Bread is perfect for soaking up the extra chimichurri sauce.
Recipe FAQ’s
Can I Marinate The Chicken Longer Than 2 Hours?
While 1-2 hours is ideal, you can marinate for up to 24 hours. However, avoid marinating for too long to prevent the lime juice from breaking down the proteins too much which will make the chicken mushy.
Is There A Substitute For Wooden Skewers?
Yes, you can use metal skewers instead. If using metal, there’s no need to soak them before grilling.
Can I Make The Chimichurri Sauce Ahead of Time?
Yes, the chimichurri sauce can be made ahead of time and stored in the refrigerator for up to 2 days, allowing the flavors to blend together.
What If I Don’t Have A Food Processor?
You can use a blender to blend the sauce ingredients, or you can very finely chop the ingredients by hand and blend everything together in a bowl. Although, I do recommend using a food processor or blender for the smoothest sauce and best texture.
Can I Grill The Chicken Without Skewers?
Yes, you can grill the chicken pieces directly on the grill. Just ensure the pieces are large enough not to fall through the grill grates, or use a grill basket.
Grilled Chicken Skewers with Chimichurri Sauce
Ingredients
Chicken Skewers
- 1½ pounds boneless, skinless chicken breast (cut into 1-inch chunks)
- 1/4 cup olive oil
- 2 tablespoons lime juice (freshly squeezed or bottled)
- 2 cloves garlic (minced or pressed)
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 8 wooden skewers soaked in water for 30 minutes (or use metal – no need to soak)
Chimichurri Sauce
- 1 cup freshly parsley leaves packed
- 1/2 cup fresh cilantro leaves packed
- 1/4 cup red wine vinegar
- 2 cloves garlic (minced or pressed)
- ½ teaspoon red pepper flakes (or ¼ teaspoon for mild heat)
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1/2 cup olive oil
Instructions
- In a mixing bowl, whisk together the olive oil, lime juice, garlic, cumin, smoked paprika, salt, and black pepper.1/4 cup olive oil, 2 tablespoons lime juice, 2 cloves garlic, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, ½ teaspoon kosher salt, ¼ teaspoon black pepper
- Add the chunks of chicken into the marinade and toss to coat evenly with the marinade. Cover the bowl with plastic wrap, or a lid, and let it marinate in the refrigerate for up to 2 hours (minimum of 1 hour).1½ pounds boneless, skinless chicken breast
- Make The Chimichurri Sauce : Into a food processor, add the parsley, cilantro, red wine vinegar, garlic, red pepper flakes, salt, and black pepper. Pulse until the herbs are finely chopped.1 cup freshly parsley leaves, 1/2 cup fresh cilantro leaves, 1/4 cup red wine vinegar, 2 cloves garlic, ½ teaspoon red pepper flakes, ½ teaspoon kosher salt, ¼ teaspoon black pepper
- With the food processor running on low speed, slowly stream in the olive oil until the sauce is well combined and emulsified. Set aside.* The sauce can stay at room temperature or store in the fridge up to 48 hours in advance, to allow the flavors to blend, before using it on the chicken skewers.1/2 cup olive oil
- Preheat the grill to a medium-high heat, about 400℉.
- Thread the marinated chicken onto the soaked wooden skewers, distributing the pieces evenly.
- Grill the chicken skewers for 5-7 minutes on each side or until the chicken is cooked through and slightly charred around the edges.*The proper temperature for chicken should be 165℉.
- Remove the chicken skewers from the grill and let them rest for 5 minutes before serving.
- Serve the chicken skewers hot, drizzled generously drizzled with the chimichurri sauce.
Notes
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