Grilled Chimichurri Chicken Skewers Recipe

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1. Prepare the Chicken 

 Start by cutting boneless, skinless chicken breasts into bite-sized chunks. You'll want to ensure they are relatively uniform in size so they cook evenly.

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2. Make the Chimichurri Sauce 

Chimichurri sauce is a blend of parsley, cilantro, garlic, olive oil, vinegar, and spices. In a food processor or blender, combine fresh parsley, fresh cilantro, garlic cloves, red wine vinegar, olive oil, red pepper flakes, salt, and black pepper. Blend until smooth, but still slightly chunky for texture. 

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3. Marinate the Chicken 

Place the chicken chunks in a shallow dish or resealable plastic bag. Pour the chimichurri sauce over the chicken, making sure it's evenly coated. Marinate in the refrigerator for at least 30 minutes to allow the flavors to meld together. 

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4. Preheat the Grill 

While the chicken is marinating, preheat your grill to medium-high heat. If you're using wooden skewers, now is a good time to soak them in water to prevent burning. 

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5. Skewer the Chicken 

Thread the marinated chicken pieces onto skewers, leaving a little space between each piece. This will help ensure even cooking. 

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6. Grill the Skewers 

Once the grill is hot, place the chicken skewers on the grill grate. Cook for about 5-7 minutes per side, or until the chicken is cooked through and has nice grill marks. Make sure to turn the skewers occasionally for even cooking. 

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7. Baste with Chimichurri 

While grilling, you can brush some additional chimichurri sauce onto the chicken skewers for extra flavor. This will also help keep the chicken moist as it cooks. 

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8. Serve Hot 

Once the chicken is fully cooked (reaching an internal temperature of 165°F or 75°C), remove the skewers from the grill. Serve the grilled chimichurri chicken skewers hot, garnished with fresh parsley or cilantro if desired. They make a delicious appetizer or main dish, especially when served with rice, grilled vegetables, or a fresh salad on the side. Enjoy! 

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