Ingredients You'll Need
- 2 lbs. Meridian Free Run Boneless, Skinless Chicken
- 1 red onion, chopped into large slivers
- 1 cup fresh parsley
- 1/4 cup fresh oregano
- 1/2 small red onion
- 2 garlic cloves, minced
- 1 tsp. kosher salt
- 1/4 tsp. red pepper flakes
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
Directions
- In a food processor or blender, mix together parsley, oregano, red onion, garlic, salt and red pepper flakes
- Process until finely chopped, but not pureed
- Scrape into a serving bowl and whisk in olive oil and red wine vinegar
- Cut chicken into even pieces
- Combine chicken with 1/2 cup chimichurri (made above) in a zip-lock bag, shake to combine, and set aside in the refrigerator for 30 minutes to overnight
- Preheat grill on high and wipe with a lightly oiled rag just prior to grilling to reduce sticking
- While grill is preheating, thread the chicken and onions onto skewers
- Put roughly 4 pieces of chicken per skewer
- Turn the grill to medium, and grill the skewers for3-5 minutes per side
- To test for doneness, cut into your largest piece of chicken. It should have no translucency or pinkness in the center
- Remove from heat and allow to rest for 3-5 minutes
- Serve with remaining 1/2 cup chimichurri sauce
