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Grilled Chicken Kabobs with Cilantro Chimichurri

Grilled Chicken Kabobs with Cilantro Chimichurri

A home made Cilantro Chimichurri sauce adds delicious flavor to this grilled chicken kabob recipe. Simple and easy to try at your next BBQ!

Prep Time

10 mins

Cook Time

18 mins

servings

4

Made With:

Free Range Boneless Skinless Chicken Breast Fillets

Ingredients

Chimichurri Sauce

  • • 2 Cup Fresh Cilantro (About 2 Large Handfuls)
  • • 1 Cup Fresh Parsley (1 Large Handful)
  • • 1/2 Cup Red Onion (About 1/2 of an Onion), Chopped
  • • 1-2 Red Chili Peppers, Chopped
  • • 1/2 Cup Olive Oil
  • • 3 Tablespoons Lime Juice (1-2 limes)
  • • 3 Cloves Garlic, Minced
  • • 1/2 Teaspoon Salt
  • • 1/4 Teaspoon Red Pepper Flakes

Directions

1

Prepare the Cilantro Chimichurri sauce. Finely chop the cilantro, parsley, red onion, and red chili peppers.

2

Add the minced garlic, salt, red pepper flakes, lime juice and olive oil. Stir everything together.

3

Cut the chicken into cubes and thread onto skewers.

4

Top with some of the Chimichurri sauce and set aside to marinade about 10-15 minutes.

5

Prepare the veggie kabobs by chopping the red bell pepper, yellow bell pepper, onion, and zucchini.

6

Thread the veggies onto skewers.

7

Preheat the grill to about 400°F, or medium heat.

8

Grill chicken about 15 minutes or until chicken is 165°F. Make sure to rotate every 4-5 minutes and add more marinade after first rotation.

9

Top with additional Cilantro Chimichurri sauce. Serve and enjoy!

Recipe credit: A Shade of Teal

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