By: American Heart Association
Grilled Chicken Skeweres with Chimichurri Sauce
1 1/2 cup packed flat-leaf parsley leaves
3 tablespoons red wine vinegar
2 tablespoons chopped onions
1 tablespoon lemon juice
1/2 teaspoon red pepper flakes
4 cloves garlic
1/3 cup olive oil, plus more for oiling the grill grates
Salt and pepper to taste
1 1/2 pound boneless, skinless chicken breasts, or thighs (thighs are juicier and have a higher nutritional value), cut into 1-inch chunks
Put parsley, vinegar, onions, lemon juice, pepper flakes and garlic into a food processor and pulse to form a rough paste. With the motor running, slowly drizzle in oil to make a sauce. Transfer chimichurri sauce to a small bowl, season with salt and pepper and set aside.
Oil grill grates and preheat a grill to medium-high heat. Meanwhile, thread chicken, onto skewers and arrange on a sheet tray. Brush all over with about 1/4 cup of the chimichurri sauce and season skewers with salt and pepper.
Grill skewers, turning occasionally, until slightly charred on the outside and chicken is cooked through, 7 to 8 minutes total. Transfer skewers to a platter as done and drizzle with remaining chimichurri sauce.