Chimichurri Sauce on Chicken Skewers
July 6, 2015
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Chimichurri Sauce
Chimichurri Sauce

Today I was feeling for tapas but I didn’t want to go buy extra ingredients at the store. So I decided to use some of the miscellaneous things we had at home. I found a bunch of parsley in the fridge and chicken thighs in the freezer. So I decided to make this chimichurri sauce, perfect to marinate my chicken thighs but also to accompany it on the side for extra flavour.

For those who don’t know what chimichurri is, it’s a green sauce originally from Argentina and its often used as a condiment for grilled meat or as a marinade. Here’s my version of the recipe and you will be able to find the chicken thigh skewers recipe below! Let’s chimichurri to the heart of summer!!!

Ingredients:

  • 2 cups of parsley leaves
  • 1/3 cup of chopped spring onion
  • 5 garlic cloves
  • 1/2 tsp paprika
  • 1/2 Tbsp dry oregano
  • 1/2 Tbsp salt
  • 1 tsp ground pepper
  • 3/4 cup olive oil
  • 1/4 cup white vinegar

Mix all the ingredients in a food processor. Transfer it in a bowl and serve. It’s really that easy!

Note: Gives 1 1/2 cup of sauce and it keeps in the refrigerator for up to 3 days. I wouldn’t recommend making it much before serving though, the sauce will always taste better fresh than old.

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Chicken Thigh Skewers

Chicken Skewers

Chicken thighs are my favorite part of this meat. It has more taste than the breast and it’s always tender and juicy. If you hate cooking chicken breasts, go for the thighs, you won’t be disappointed. They’re also really difficult to mess up.

Ingredients

  • 5 boneless skinless chicken thighs
  • 5 Tbsp chimichurri sauce

Special equipment

  • one pack of 6” bamboo skewers

Trim all excess fat on the chicken thighs and cut the meat into bite-sized pieces (about 1 inch cubes).

Add the chimichurri sauce and let marinate for at least a couple hours or overnight. 

While the chicken is marinating, soak 20-25 bamboo skewers in a bowl of cold water. It will prevent them from burning too fast. 

Place 3 to 4 chicken cubes onto each bamboo skewer and place them on a grill rack.

Grill the chicken over medium-high heat until golden brown and cooked through for 10 to 12 minutes, turning the skewers halfway. 

Serve the skewers with the extra chimichurri sauce on the side for dipping. 

Grilled Chicken Skewers with Chimichurri Sauce