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Brazilian Chicken Chimichurri Skewers
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Steps
In a small bowl, combine parsley, green onion, oregano, serrano pepper, garlic, olive oil, vinegar, lime juice, sugar, 1/2 tsp salt and black pepper. Reserve 1/3 cup. Note: A food processor can be used to finely mince herbs and mix chimichurri. In a medium bowl, add chicken pieces, remaining 1 ½ tsp salt, and chimichurri. Coat chicken pieces well and allow them to marinate for 1 hour or up to 2 hours. Heat a pellet grill to 375°F to 400°F (indirect heat) and add Bear Mountain BBQ’s Apple Pellet. Meanwhile, skewer the marinated chicken on medium size skewers. Grill chicken skewers for 5 minutes per side with the grill lid down. After each side is golden brown, grill for 5 more minutes, rotating chicken frequently until the center reaches 165°F with a meat thermometer. Drizzle the remaining 1/3 cup chimichurri over the chicken skewers and serve over a bed of arugula or your favorite greens. Enjoy!
Ingredients:
1 cup packed parsley, finely chopped 1 cup green onions, green parts only, finely chopped 1/4 cup fresh oregano leaves, finely chopped 1 serrano pepper, cored, seeded and finely chopped 4 garlic cloves, minced 1/3 cup pure olive oil 2 tbsp red wine vinegar 2 tbsp fresh lime juice 1 tsp sugar ½ tsp sea salt, plus 1 ½ teaspoons for seasoning chicken ½ tsp ground black pepper 2-3 lbs. chicken breast, cut into bite size pieces 16 ounces baby arugula, or greens, or coleslaw of choice 12 bamboo skewers that have been soaked, or skewer of choice Bear Mountain BBQ’s Apple Pellet
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