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Grilled Chimichurri Chicken and Veggie Skewers

Grilled Chimichurri Chicken and Veggie Skewers
  • Gluten Free!
Serves: 4Ready In: 30 minutes (plus marinating)

Why We Like It

Chimichurri is a pesto-like sauce derived from Argentina.  This is a delicious reason to fire up the grill -- everyone loved these!  We have yet to find a veggie that doesn't taste great grilled, so mix it up with any of your favorites...if it fits on a skewer, go for it!

Make the Chimichurri Sauce:

  • 1 cup fresh cilantro
  • 2/3 cup fresh parsley
  • 1/4 cup fresh oregano
  • 2 garlic cloves (or 1/2 tsp garlic powder)
  • 1/4 cup red wine vinegar
  • 1/4 cup olive oil (or more if needed to reach desired consistency)
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper
  • 1/4 tsp crushed red pepper flakes

Add to a food processor or blender and blend until well combined.  Set aside.

Marinate the Chicken:

  • 2 large skinless boneless chicken breasts (cut into one inch cubes)

Place the chicken cubes in a large plastic Ziploc bag, or bowl.  Add 1/3 cup of the chimichurri sauce to the chicken and toss until well combined.  Marinate in the refrigerator (cover if in a bowl), for at least one hour, or overnight.  Store the remaining chimichurri sauce in the refrigerator.

Preheat the Grill to Medium High

Assemble and Grill:

  • 1 cup cherry tomatoes
  • 1 zucchini (sliced)
  • 1 red onion (cut into one inch pieces)
  • 1 cup mushrooms (cut into chunks or large slices)

Assemble the skewers with the marinated chicken and vegetables.  Grill the skewers, turning at least once, for 10-15 minutes until chicken is cooked through.

Serve and Enjoy!

Serve with more chimichurri sauce if desired.

Nutrition Information for one serving

  • Calories: 300
  • Fat: 17 g
  • Saturated Fat: 2.6 g
  • Total Carbohydrate: 9 g
  • Cholesterol: 83 mg
  • Fiber: 2.5 g
  • Sugars: 4 g
  • Protein: 28 g
  • Sodium: 265 mg
(Recipe adapted from