Upgrade your weeknight dinners with these delicious chimichurri chicken kabobs. Marinate cubed chicken breast in a homemade chimichurri sauce, skewered with vegetables, grill (or bake in the oven), and finish with more chimichurri sauce. Simple to make, incredibly flavorful, and quick to disappear– this chimichurri chicken recipe is sure to become a family favorite!
In This Post
There's nothing like dinner hot-off-the-grill in the warmer months. Making chicken kabobs are usually a go-to during this time of year, but I find myself making these chimichurri chicken kabobs year round because they are THAT GOOD.
Once you have chimichurri sauce on hand (it literally takes 5 minutes to make), you'll want this recipe in your regular dinner rotation too.
Why You'll Love This Chimichurri Chicken Recipe
- Incredibly flavorful from the chimichurri sauce
- Easy enough for weeknight dinner and perfect for a BBQ cookout
- Can be cooked many ways– on the grill, sautéd on the stovetop, or baked in the oven
- So many make-ahead options, making it even easier and quicker!
- Keeps wonderfully for leftovers
Ingredients You Need
- Chicken Breast: This chicken chimichurri recipe uses boneless skinless chicken breast cut down into about 2-inch cubes. This is larger than what you find on most kabobs which allows the vegetables and the chicken to finish at the same time without the chicken being overcooked (no one wants dry chicken!)
- Chimichurri Sauce: Here's the chimichurri sauce that I make. It's wonderful to have on hand for chicken or steak and keeps well for a while in the refrigerator.
- Bell Peppers: I usually use a mixture of red and green bell peppers, but any color works.
- Onion: I typically use sweet onion but any kind works.
- Potatoes: You want small baby potatoes from the produce or frozen section.
Overview: How To Make Chimichurri Chicken
Before you get started, if you're using wooden skewers, make sure you soak them in water for at least 20 minutes prior to assembling. This will prevent the skewers from burning on the grill. I typically use these metal skewers unless I'm making them for a party and I'll use wooden.
- Par-boil the Potatoes: Place the potatoes in a pot and cover with cold, heavily salted water (1 Tablespoon of salt!) Bring it to a boil and cook for 5-7 minutes, just until the potatoes are fork tender. The potatoes have a slightly longer cook time than the rest of the ingredients so this gives them a jump start allowing everything to finish together.
- Make the Chimichurri Sauce: Follow the steps in my homemade chimichurri recipe. This can be made up to 3 weeks in advance. Skip this step if you already have it prepared.
- Marinate: Place the chicken, vegetables and potatoes in bowl with ½ the chimichurri sauce. Let it marinate while the grill or oven preheats.
- Assemble: Thread each skewer with potato, chicken, bell pepper, and onion close together, alternating as you go.
- Grill or Bake: Place the chimichurri chicken kabobs on the grill and cook until juicy. See the recipe notes for other cooking options.
Make-Ahead Tips & Tricks
Here are some tips and tricks for making these chimichurri chicken kabobs even easier for you!
- Make the chimichurri sauce in advance and store in the refrigerator for up to 3 weeks. I often make a double batch to have some on hand for a marinade or to top on steak.
- Use frozen microwavable baby potatoes like these (not sponsored, but just love them!) instead of potatoes from the produce section. This allows you to skip the par-boil step. Place them in the microwave while you make the chimichurri or while the chicken marinates. Or, you could simply leave them out! (You can also par-boil the potatoes up to 2 days in advance.)
- Cube the chicken and chop the vegetables in advance. The chicken can be stored up to 2 days in advance and the vegetables up to 1 week in advance. If I know I'm making kabobs that week, I chop everything ahead of time that way the are ready to go the day I need them.
- Marinate the chicken and vegetables up to 1 day in advance or place in the freezer for up to 3 months.
What To Serve With Chimichurri Chicken
- As is, with nothing except extra chimichurri sauce for dipping
- Pile it on a bed of quinoa or coconut rice
- Serve it alongside a simple green salad, crispy baked french fries, baked beans or zucchini fritters
Chimichurri Chicken Kabobs
Description
Upgrade your weeknight dinners with these delicious chimichurri chicken kabobs. Marinate cubed chicken breast in a homemade chimichurri sauce, skewered with vegetables, grill (or bake in the oven), and finish with more chimichurri sauce. Simple to make, incredibly flavorful, and quick to disappear– this chimichurri chicken recipe is sure to become a family favorite!
Ingredients
Chicken Skewers
- 1 ½ pounds boneless skinless chicken breasts, cut into about 2-inch cubes
- 18-24 baby potatoes, about 1-inch
- 1 red bell pepper, cut into 1-inch pieces
- 1 sweet onion, cut into 1-inch pieces
Chimichurri Sauce
- 1 cup packed fresh cilantro, leaves and tender stems
- 1 cup packed fresh parsley, leaves and tender stems
- ½ red onion, cut into quarters
- 3 cloves garlic
- 3 Tablespoons red wine vinegar or apple cider vinegar
- 1 lemon, zested and juiced (about 1 Tablespoon juice + 1 teaspoon lemon zest)
- ⅔ cup olive oil
- 1 ¼ teaspoons salt
- ½ teaspoon black pepper
- ¾ teaspoon dried oregano
- ½ teaspoon red pepper flakes
Instructions
- Before beginning, if you're using wooden skewers soak them in water for 20 minutes to prevent them from burning on the grill.
- Place the potatoes in a pot and cover with cold, heavily salted water. Bring to a boil and cook for 5-7 minutes, just until the potatoes are fork tender. Strain the potatoes and set aside.
- Make the Chimichurri Sauce: Pulse the cilantro, parsley, red onion, and garlic together in a food processor or blender. Scrape down the sides, then add the red wine vinegar, lemon juice, lemon zest, olive oil, salt, pepper, dried oregano, and red pepper flakes. Pulse until everything is blended together and relatively smooth– you still want some texture. Taste and add additional salt and/or pepper, if needed.
- Place the chicken, peppers, onions and potatoes in a bowl (or zip-topped bag) with ½ the chimichurri sauce, using your hands to make sure everything is coated, reserving the remaining for bushing the kabobs and serving. While the chicken/vegetables marinate and you assemble the skewers, preheat the grill to medium-high (500ºF-550ºF.)
- Assemble: Thread each skewer with potato, chicken, bell pepper, and onion close together, alternating as you go. For 10-12-inch skewers you'll have around 5 pieces of chicken, 3 potatoes, and a handful of vegetables.
- Place the chicken kabobs on the heated grill perpendicular to the grates and cook for 7-8 minutes with the lid closed. Flip the kabobs and cook for another 7 minutes with the lid closed. The total grill time is 14-15 minutes. The chicken is done when the internal temperature reaches 165ºF. Remove from the grill and brush with reserved chimichurri sauce. See the recipe notes for other cooking options.
- Allow the chicken kabobs to rest for 2-3 minutes before serving. Serve with reserved chimichurri sauce for dipping.
Notes
- Make Ahead Instructions: This is a wonderful make-ahead recipe as there are many options. 1) You can marinate and/or assemble the chicken/vegetables/potatoes up to 1 day in advance covered tightly and stored in the refrigerator. 2) The chimichurri sauce can be made up to 3 weeks in advance, tightly sealed, in the refrigerator. 3) The cubed chicken can be prepped up to 2 days in advance and the vegetables can be prepped up to 1 week. 4) The potatoes can be par-boiled up to 2 days in advance.
- Freezing Instructions: The marinated chicken/vegetables/potatoes can be frozen for up to 3 months stored in a freezer-safe container. I do not recommend freezing assembled kabobs.
- Chimichurri Sauce: I have a full dedicated post to this chimichurri sauce with photos, additional detailed instructions, and substitutions including instructions without using a food processor or blender.
- Potatoes: As a shortcut, you can use frozen microwavable potatoes like these. Microwave for half the time directed before marinating. These can be made up to 2 days in advance, stored in the refrigerator.
- Oven Directions: Preheat the oven to 425ºF. Bake for 9-10 minutes. Flip the kabobs and bake for another 7-8 minutes. The total bake time is 16-18 minutes. If desired, broil for 1-2 minutes for additional browning.
Nutrition
Calories: 752kcal | Carbohydrates: 55g | Protein: 43g | Fat: 41g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 28g | Trans Fat: 0.02g | Cholesterol: 109mg | Sodium: 959mg | Potassium: 1981mg | Fiber: 9g | Sugar: 6g | Vitamin A: 2610IU | Vitamin C: 129mg | Calcium: 94mg | Iron: 4mg
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