Thursday, February 27, 2014

Chimichurri Chicken Skewers

I thought it would be fun to have the experience of Brazilian churrascaria and Argentinian chimichurri in our kitchen tonight.  
I made up a chimichurri of scallion olive oil and lemongrass mint white balsamic vinegar.  With all the other usual stuff.
I marinated the chicken in some of the chimichurri, some liquid aminos, and a little turbinado sugar.
Then I broiled the skewers about 7 minutes per side.  You can enjoy the skewers with the chimichurri alone, or you can wrap it up in a warmed corn tortilla.

  • 1 package of boneless, skinless chicken thighs
  • 1/2 cup of scallion olive oil
  • 1/4 cup of lemongrass mint white balsamic vinegar
  • 3 garlic cloves, minced
  • 1 shallot, finely chopped
  • cilantro, chopped
  • 1 fresno chili, seeded & chopped
  • salt, pepper, to taste
  • wooden skewers, soaked 30 minutes
  1. Cut the chicken into large diced pieces.
  2. Prepare the chimichurri - the next 7 items.  Mix and let sit.
  3. Marinate the cut chicken pieces in some of the chimichurri.  Add some liquid aminos or tamari or soy sauce and some turbinado sugar.
  4. After about 30 minutes, skewer the chicken pieces onto the skewers.
  5. Broil 7 minutes per side, then serve with more chimichurri on top.

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