Name: Grilled Chimichurri Chicken Skewers: Zesty & Delicious Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: South American
Ingredients: 1 lb boneless, skinless chicken thighs (or breasts); 1 bunch fresh flat-leaf Italian parsley; 1/2 bunch fresh cilantro (optional); 4-6 cloves fresh garlic, finely minced; 1/4 cup red wine vinegar; 1/4 cup extra virgin olive oil; 1 tablespoon dried oregano (or 1 tablespoon fresh oregano, finely chopped); 1/2 teaspoon red pepper flakes (adjust to taste); Salt and black pepper to taste; Wooden or metal skewers (if using wooden, soak in water for 30 minutes)

Chimichurri Chicken Skewers

Oh, prepare yourselves, because I am absolutely thrilled to share one of my all-time favorite vibrant, flavor-packed dishes: Chimichurri Chicken Skewers! Seriously, if you’re looking to electrify your taste buds and bring a little sunshine to your plate, this recipe is it. What makes this dish so incredibly special, you ask? It’s all about that magnificent, verdant chimichurri sauce. We’re talking fresh parsley, fragrant oregano, punchy garlic, a hint of red pepper, and a generous splash of olive oil and vinegar – all coming together to create a zesty, bright, and utterly irresistible marinade and topping for our chicken.

You are going to absolutely adore these skewers because they hit all the right notes: they’re incredibly delicious, surprisingly simple to whip up, and perfect for practically any occasion. Whether you’re firing up the grill for a backyard bash, looking for a quick and healthy weeknight dinner, or wanting to impress guests with minimal fuss, these skewers deliver. We’ll be taking tender pieces of chicken, coating them generously in our homemade chimichurri, threading them onto skewers, and cooking them until they’re beautifully golden and perfectly juicy. Get ready to experience a burst of fresh, herbaceous South American flavor in every single bite!

Ingredient Notes

Creating delicious Chimichurri Chicken Skewers starts with selecting the right ingredients. Here’s what I find works best and some handy substitutions:

Chicken: For skewers, I always recommend boneless, skinless chicken thighs. They stay incredibly juicy and tender on the grill or in the oven, even if you slightly overcook them. If you prefer, boneless, skinless chicken breasts also work wonderfully; just be mindful not to overcook them as they can dry out faster. Cut your chosen chicken into uniform 1-inch pieces so they cook evenly.
Fresh Parsley: This is the star of any good chimichurri! I always use fresh flat-leaf Italian parsley for its vibrant, slightly peppery flavor. A generous amount is key – think a full bunch.

Fresh Cilantro (Optional): While traditional chimichurri often relies solely on parsley, I love adding about half a bunch of fresh cilantro. It adds an extra layer of bright, zesty flavor that complements the chicken beautifully. If you’re not a fan of cilantro, simply omit it and use more parsley.
Fresh Garlic: Loads of fresh garlic are essential for that pungent, aromatic kick. I usually go for 4-6 cloves, finely minced. Don’t skimp here; it adds so much depth to the sauce.

Red Wine Vinegar: This provides the crucial tang and acidity that brightens up the chimichurri. Look for a good quality red wine vinegar. If you don’t have it, white wine vinegar or even fresh lemon juice can work in a pinch, though the flavor profile will be slightly different.
Extra Virgin Olive Oil: A good quality extra virgin olive oil is vital. It emulsifies the sauce, carries the flavors, and adds a rich, smooth texture.
Dried Oregano: You can use fresh oregano if you have it (about 1 tablespoon, finely chopped), but dried oregano works perfectly well too. It adds an earthy, slightly peppery note.

Red Pepper Flakes: For a little bit of heat! I usually add about half a teaspoon, but you can adjust this to your preference. If you like it spicier, add more; for a milder flavor, use less or omit.
Salt and Black Pepper: Essential for seasoning the chimichurri and the chicken. Always taste and adjust to your liking.
Skewers: If using wooden skewers, remember to soak them in water for at least 30 minutes before threading the chicken. This prevents them from burning on the grill. Metal skewers are also a great option and don’t require soaking.

Substitutions:

Protein: If chicken isn’t what you’re craving, this chimichurri works incredibly well with other proteins! You could easily swap the chicken for beef, such as sirloin or flank steak, cut into 1-inch cubes. The cooking time might vary slightly, but the flavor combination is fantastic.
Vinegar Alternatives: As mentioned, if red wine vinegar is unavailable, white wine vinegar or fresh lemon juice can provide the necessary acidity.
Herb Variations: While parsley is king, feel free to experiment with a small amount of fresh mint or basil if you’re feeling adventurous, but keep parsley as the primary herb for that authentic chimichurri taste.

Step-by-Step Instructions

Making these Chimichurri Chicken Skewers is straightforward and incredibly rewarding. Here’s how I prepare them for maximum flavor:

Prepare the Chimichurri:
- First, I get my chimichurri ready. I finely chop the fresh parsley and cilantro (if using). Precision matters here; a fine chop ensures the flavors meld beautifully and the sauce isn’t too chunky.
- Next, I mince the garlic cloves really well.
- In a medium bowl, I combine the chopped herbs, minced garlic, dried oregano, and red pepper flakes.
- Then, I pour in the red wine vinegar and extra virgin olive oil. I stir everything together really well.
- Finally, I season generously with salt and freshly ground black pepper. This is a crucial step – I always taste and adjust the seasoning until it’s just right. The chimichurri should be vibrant, tangy, and flavorful. I set aside about 1/4 to 1/2 cup of this fresh chimichurri in a separate small bowl for serving later. This ensures a fresh burst of flavor on the finished skewers.

Prepare the Chicken:
- I pat the chicken pieces dry with paper towels. This helps with browning and ensures the marinade adheres better.
- Then, I cut the chicken (thighs or breasts) into uniform 1-inch pieces. Consistency in size is important so that all the chicken cooks through at the same time.

Marinate the Chicken:
- I place the cut chicken pieces into a large bowl.
- I pour the remaining chimichurri (the batch you didn’t set aside for serving) over the chicken.
- Using my hands or a spoon, I toss the chicken thoroughly, making sure every piece is well coated with the flavorful chimichurri.
- I cover the bowl and let the chicken marinate in the refrigerator for at least 30 minutes. For even better flavor, I often let it marinate for up to 2 hours. I try not to go beyond 4 hours, especially with chicken, as the vinegar can start to break down the proteins too much, making the chicken a bit mushy.
Prepare the Skewers:
- If I’m using wooden skewers, I make sure they’ve been soaking in water for at least 30 minutes. This prevents them from burning on the grill.
- Once the chicken is marinated, I thread the pieces onto the prepared skewers. I try not to pack them too tightly; leaving a little space between each piece allows for even cooking and better charring.
Cook the Skewers:
- Grilling Method: I preheat my grill to medium-high heat. Once hot, I lightly oil the grill grates to prevent sticking. I place the chicken skewers on the hot grill and cook for about 3-4 minutes per side, turning them until all sides are nicely charred and the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
- Oven/Broiler Method: If grilling isn’t an option, I preheat my oven to 400°F (200°C) or set my broiler to high. If baking, I arrange the skewers on a baking sheet lined with parchment paper and bake for 15-20 minutes, flipping halfway. If broiling, I place the skewers on a foil-lined baking sheet (for easier cleanup) and broil for 6-8 minutes per side, watching them closely to prevent burning, until cooked through and nicely browned.
Serve:
- Once cooked, I remove the skewers from the heat and let them rest for a few minutes. This helps the juices redistribute, ensuring the chicken stays tender.
- I serve the Chimichurri Chicken Skewers hot, drizzled generously with the reserved fresh chimichurri sauce. It adds a wonderful burst of fresh flavor right before serving!

Tips & Suggestions

Here are some of my favorite tips to make your Chimichurri Chicken Skewers absolutely perfect:

Uniform Chicken Pieces: As I mentioned in the steps, cutting your chicken into evenly sized pieces is crucial. This ensures that all the chicken cooks at the same rate, preventing some pieces from being undercooked while others are dry and overcooked. Aim for roughly 1-inch cubes.
Don’t Over-Marinate: While marinades are great, too much time in a highly acidic marinade like chimichurri can actually break down the chicken’s proteins, resulting in a mushy texture. For chicken, I find 30 minutes to 2 hours is ideal. I wouldn’t recommend going beyond 4 hours. If you’re using beef, you can go a bit longer, up to 6-8 hours.
Mind the Skewering: When threading the chicken onto the skewers, leave a little space between each piece. Don’t pack them too tightly! This allows hot air to circulate around each piece, promoting more even cooking and those desirable charred edges.

High Heat for a Good Sear: Whether you’re grilling or broiling, starting with medium-high to high heat is key. This helps create a beautiful sear and slight char on the outside of the chicken quickly, locking in juices and adding fantastic flavor, without drying out the interior.
Rest Your Chicken: Just like with any cooked meat, letting the chicken skewers rest for 5-10 minutes after they come off the heat is a game-changer. This allows the internal juices to redistribute throughout the meat, resulting in much juicier and more tender chicken.
The Power of Fresh Chimichurri: Remember to reserve a portion of your chimichurri before marinating the chicken. This fresh, vibrant sauce, drizzled over the cooked skewers right before serving, provides a burst of clean, bright flavor that elevates the entire dish.

Serving Suggestions: These skewers are incredibly versatile! I love serving them with a simple side of fluffy white rice, quinoa, or couscous to soak up all that delicious chimichurri. They also pair wonderfully with a fresh green salad, roasted vegetables (like bell peppers and onions on separate skewers!), or even tucked into warm pita bread for a delicious wrap.
Make Ahead Chimichurri: You can prepare the chimichurri sauce a day or two in advance and store it in an airtight container in the refrigerator. The flavors will actually meld and deepen beautifully. Just give it a good stir before using.

Storage

Proper storage ensures you can enjoy your Chimichurri Chicken Skewers or the delicious chimichurri sauce for days to come:

Cooked Chimichurri Chicken Skewers:
- Once your skewers are cooked and have cooled completely to room temperature (this is important to prevent condensation and bacterial growth), you should transfer them to an airtight container.
- Store the container in the refrigerator for up to 3-4 days.
- To reheat, you can gently warm them in the microwave, in a skillet over medium heat, or in an oven preheated to 300°F (150°C) until just heated through to avoid drying out the chicken. You might want to add a fresh drizzle of chimichurri after reheating.
Leftover Chimichurri Sauce:
- Any leftover chimichurri sauce that hasn’t been in contact with raw chicken should be stored in an airtight container in the refrigerator. It will typically stay fresh and vibrant for up to 1 week.
- A neat trick I use to keep it extra fresh and prevent oxidation is to pour a thin layer of olive oil over the top of the sauce before sealing the container. This creates a barrier against air.
Freezing Cooked Chicken:
- If you have a lot of cooked chicken skewers, you can freeze them. Remove the chicken from the skewers (or freeze with metal skewers if they fit in your container).
- Place the cooked chicken pieces in an airtight, freezer-safe container or a heavy-duty freezer bag.
- They can be frozen for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
Freezing Chimichurri Sauce:
- Chimichurri freezes surprisingly well! I often freeze extra in ice cube trays. Once frozen solid, pop the chimichurri cubes out and transfer them to a freezer-safe bag.
- This way, you have convenient portions ready to thaw and use for future meals. Frozen chimichurri can last for up to 3-4 months.

Final Thoughts

And there you have it! I truly hope you’re as excited as I am about these incredible Chimichurri Chicken Skewers. From the moment the vibrant, herby chimichurri coats the tender chicken to that first juicy bite, you’ll understand why this recipe is an absolute must-try. It’s the perfect balance of fresh, zesty flavors and succulent protein, making it an ideal choice for a lively gathering or a standout weeknight meal.

I promise, once you experience the explosion of flavor in these Chimichurri Chicken Skewers, they’ll become a treasured addition to your culinary repertoire. Go ahead, fire up that grill, and get ready to impress yourself and everyone else with this remarkably delicious and easy-to-make dish. Enjoy every single bite!

March 18, 2026 by Melissa

Grilled Chimichurri Chicken Skewers: Zesty & Delicious Recipe

Chimichurri Chicken Skewers

Ingredient Notes

Substitutions:

Step-by-Step Instructions

Tips & Suggestions

Storage

Final Thoughts

Grilled Chimichurri Chicken Skewers: Zesty & Delicious Recipe

Description

Ingredients

Instructions

Nutrition