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Kelly Djalali

Grilled Chicken Skewers with Chimichurri

Juicy marinated chicken thigh skewers with smoky paprika and cumin, grilled to perfection with bell pepper and red onion, and drizzled with a bright, garlicky green chimichurri.
Makes: 4 Servings
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 1 hour 2 minutes

Ingredients:  

For the chicken skewers:

  • 1½ lbs boneless skinless chicken thighs cut into 1½-inch pieces
  • 3 tablespoons olive oil
  • 3 garlic cloves minced
  • 1 teaspoon smoked paprika
  • 1 teaspoon cumin
  • Juice of 1 lime
  • 1 teaspoon kosher salt
  • ½ teaspoon fresh cracked black pepper
  • 1 red bell pepper cut into 1-inch pieces
  • 1 yellow bell pepper cut into 1-inch pieces
  • 1 small red onion cut into 1-inch pieces

For the chimichurri:

  • 1 cup fresh flat-leaf parsley packed
  • ¼ cup fresh cilantro packed
  • 2 tablespoons fresh oregano leaves
  • 3 garlic cloves
  • ½ teaspoon red pepper flakes
  • 3 tablespoons red wine vinegar
  • ½ cup good olive oil
  • ½ teaspoon kosher salt
  • Fresh cracked black pepper to taste

Instructions: 

  • In a large bowl, whisk together the olive oil, minced garlic, smoked paprika, cumin, lime juice, salt, and pepper. Add the chicken thigh pieces and toss to coat. Cover and marinate in the refrigerator for at least 30 minutes, or up to 4 hours for best flavor.
  • Meanwhile, make the chimichurri. Combine the parsley, cilantro, oregano, garlic, and red pepper flakes in a food processor and pulse until roughly chopped. Add the red wine vinegar and olive oil and pulse again until combined but still slightly textured — you want a sauce, not a purée. Season with salt and pepper. Transfer to a bowl and set aside. The chimichurri can be made up to 24 hours ahead.
  • If using wooden skewers, soak them in water for at least 30 minutes before grilling.
  • Thread the marinated chicken pieces onto the skewers, alternating with pieces of red bell pepper, yellow bell pepper, and red onion.
  • Preheat the grill to medium-high heat. Grill the skewers for 5–6 minutes per side, until the chicken is cooked through and has beautiful char marks and the vegetables are tender and slightly caramelized.
  • Transfer to a serving platter. Drizzle generously with chimichurri and serve the remaining chimichurri on the side for dipping.

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