Grilled Chimichurri Chicken Thigh Skewers
Chimichurri sauce is a popular condiment in Argentina and other South American countries, particularly in Uruguay. It is commonly used as a marinade or sauce for grilled meat, including chicken. The origin of chimichurri sauce is generally believed to have originated in Argentina. When you use chimichurri sauce as a marinade for grilled chicken thighs, you get a flavorful and aromatic dish that is popular in many parts of the world. The sauce helps keep the chicken moist while adding a bright, herbaceous flavor to the dish. It’s a great way to add some zest to your grilled chicken thighs.
Ingredients
1.5 pounds of boneless, skinless chicken thighs, cut into chunks
Wooden skewers, soaked in water for 30 minutes to prevent burning
Sea salt and pepper, to taste
For the Chimichurri Sauce:
1 cup fresh parsley, chopped
1/4 cup fresh cilantro, chopped
3 cloves garlic, minced
1/2 cup olive oil
2 tablespoons red wine vinegar
1 tablespoon fresh lemon juice
1 teaspoon dried oregano
Sea salt and pepper, to taste
Red pepper flakes (optional, for heat)
Instructions
In a bowl, combine all the ingredients for the chimichurri sauce and mix well. Taste and adjust seasoning as needed. Set aside.
Season the chicken thighs with salt and pepper. Thread the chicken onto the soaked skewers.
Preheat the grill to medium-high heat. Oil the grill grates to prevent sticking.
Place the chicken skewers on the grill and cook for about 5-6 minutes per side, or until cooked through and nicely charred.
During the last few minutes of cooking, brush the chimichurri sauce onto the chicken skewers, allowing it to caramelize slightly.
Once the chicken is cooked through, remove from the grill and let rest for a few minutes.
Serve the grilled chimichurri chicken thigh skewers hot, with any remaining chimichurri sauce on the side for dipping.
Enjoy!
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If you enjoyed this recipe, please take a look at other recipes on my fast, simple and good appetizer and chicken pages.
Grilled Chimichurri Chicken Thigh Skewers