- 3 chicken fillets
- 1 Spanish chili
- 1 shallot
- 3 garlic cloves
- large handful of fresh oregano
- small amount of fresh cilantro
- large handful of fresh parsley
- 25 ml red wine vinegar
- olive oil
- pepper and salt to taste
Kitchen equipment needed
- cutting board & chef’s knife
- large bowl
- cling film
- meat tongs
- wooden skewers
You can soak them in water if you like to prevent them from burning on the barbecue.
Preparation — 15 minutes + waiting time
PEEL the garlic cloves and shallot and ADD them to the blender. You can add the Spanish chili to the blender with or without seeds, depending how hot you like your chimichurri. RINSE the oregano, cilantro and parsley and remove the stems. Also ADD them to the blender and add a small amount of red wine vinegar and olive oil until you’ve reached a smooth sauce. BLEND until well combined and season with pepper and salt.
Clean the chicken fillets and remove any excess fat or muscle. CHOP them into bite-size pieces and combine them well with the chimichurri sauce. MARINATE the chicken at least 1 hour and use that time to get your barbecue ready.
Finishing the chimichurri bbq chicken — 10 minutes
PIERCE the chicken onto the wooden skewers. If the barbecue is hot enough, you can grill them on both sides for about 4 minutes. Always check if they’re ready before eating them! You can use the leftover chimichurri for serving, but we think these skewers taste so amazing they don’t need any extra sauce at all. Enjoy!