Savory Chimichurri Grilled Chicken Skewers: A Delicious Recipe for Outdoor Feasts

Ingredients

Main Ingredients

• 1½ pounds boneless, skinless chicken thighs, cubed
• 1 red bell pepper, cut into 1‑inch pieces
• 1 yellow bell pepper, cut into 1‑inch pieces
• 1 medium red onion, quartered
• 8 wooden skewers, soaked 30 minutes

Chimichurri Marinade

• ½ cup fresh parsley, finely chopped
• ¼ cup fresh cilantro, finely chopped
• 3 garlic cloves, minced
• 2 tablespoons red wine vinegar
• ¼ cup extra‑virgin olive oil
• 1 teaspoon smoked paprika
• ½ teaspoon red‑pepper flakes (optional)
• Salt and freshly ground black pepper, to taste

Seasonings & Garnish

• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• Lime wedges, for serving
• Extra chopped parsley, for garnish

Instructions

Grilling & Finishing

1. Preheat the grill. Set the grill to medium‑high heat (about 400°F). Allow the grates to get hot enough that a drop of water sizzles instantly; this ensures a quick sear and prevents sticking.
2. Oil the grates. Using a folded paper towel dipped in oil and tongs, lightly coat the grates. This thin layer creates a non‑stick surface while adding a subtle richness to the char.
3. Grill the skewers. Place the assembled skewers on the grill at a 45° angle. Cook for 3‑4 minutes, then rotate 90° to achieve grill‑mark cross‑hatching. Flip and repeat on the other side, total cooking time 8‑10 minutes, until the chicken reaches an internal temperature of 165°F.
4. Baste with chimichurri. During the final minute, brush each skewer generously with the prepared chimichurri. The heat will slightly caramelize the herbs, locking in flavor and giving a glossy finish.
5. Rest and serve. Transfer the skewers to a platter, cover loosely with foil, and let rest 5 minutes. This short rest redistributes juices, keeping the meat moist. Finish with a drizzle of any remaining chimichurri, a sprinkle of fresh parsley, and lime wedges.