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Chimichurri Chicken Skewers

  • Prep: 10 Mins
  • Cook: 10 Mins
  • Portions: 4-5
  • Print
Chicken skewer

Ingredients You'll Need

  • 2 lbs. Meridian Free Run Boneless, Skinless Chicken
  • 1 red onion, chopped into large slivers
  • 1 cup fresh parsley
  • 1/4 cup fresh oregano
  • 1/2 small red onion
  • 2 garlic cloves, minced
  • 1 tsp. kosher salt
  • 1/4 tsp. red pepper flakes
  • 1/2 cup olive oil
  • 1/4 cup red wine vinegar


  1. In a food processor or blender, mix together parsley, oregano, red onion, garlic, salt and red pepper flakes
  2. Process until finely chopped, but not pureed
  3. Scrape into a serving bowl and whisk in olive oil and red wine vinegar
  4. Cut chicken into even pieces
  5. Combine chicken with 1/2 cup chimichurri (made above) in a zip-lock bag, shake to combine, and set aside in the refrigerator for 30 minutes to overnight
  6. Preheat grill on high and wipe with a lightly oiled rag just prior to grilling to reduce sticking
  7. While grill is preheating, thread the chicken and onions onto skewers
  8. Put roughly 4 pieces of chicken per skewer
  9. Turn the grill to medium, and grill the skewers for3-5 minutes per side
  10. To test for doneness, cut into your largest piece of chicken. It should have no translucency or pinkness in the center
  11. Remove from heat and allow to rest for 3-5 minutes
  12. Serve with remaining 1/2 cup chimichurri sauce


Chicken skewer

Yields1 Serving



Chimichurri Chicken Skewers
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