My summer cooking philosophy is very simple: keep it fresh, easy, and minimal. Fresh fruit, like ripe fresh peaches from the farmer’s market and a summer blend of various types of lettuce make perfect starter dishes that are easily to pack to a park or beach. Add a fresh loaf of bread, along with a little bit of butter or creamy cheese for a great accompaniment to the main dish, which is often fish, chicken, or steak to be grilled on location and definitely not in my kitchen.

I’m a firm believer most meats only need to be seasoned with a few pinches of salt and pepper to be perfect. However, having a variety of marinades and seasonings is an easy way to incorporate other flavors to enhance a meal. A favorite basting recipe of mine uses fresh herbs from our bountiful herb garden. Today I’m sharing a classic recipe for Chimichurri, an Argentinian marinade traditionally used to season and brighten the flavor of meat. I love this recipe because it adds so much depth to my dishes without much extra effort.

When making this recipe make sure to use fresh herbs from your garden, grocery store, or local farmers’ markets, which should be in abundance right now. Aside from the herbs, a little salt, pepper, olive oil, garlic, and apple cider vinegar (or red wine vinegar) is all you need to create a memorable summer dinner. Enjoy!




Recipe: Chimichurri Chicken Recipe

  • Prep Time: 10 min(s)
  • Cook Time: 5 min(s)
  • Total Time: 12 min(s)
  • Servings: 8

An Argentina marinade traditionally used to season and brighten the flavor of meat. This PBS recipe is simple to make and makes meat taste good!


    1 cup fresh Italian parsley
    1/4 cup cilantro
    6 large basil leaves
    2 large sprigs oregano
    1/2 cup olive oil
    1/2 cup red wine vinegar
    4 garlic cloves, peeled
    2 lbs chicken breasts
    Kosher salt and pepper


    Aside from the chicken, add all the ingredients to a blender and puree. Set aside.

    Cube the chicken into bite sized pieces then season the chicken with salt and pepper.

    Skewer the chicken

    Preheat the grill to medium high.

    Pour some of the chimichurri sauce into a small bowl to baste the chicken.

    Brush the sauce on the chicken and grill each side for 2-3 minutes until the chicken is cooked and no longer pink in the middle.  Use the remaining sauce for dipping.


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8 Responses to “Grilled Chimichurri Chicken Skewers”

  1. Ben Knapton

    How does this taste without the cilantro poisoning?

  2. Carlos Faldi

    In an original Argentinian-Uruguayan chimichurri recipe, the salt doesn’t need to be kosher and cilantro, unknown. The garlic is finely diced and the whole thing NEVER pureed. Everything is chopped as fine as possible and if some pieces are left too big, is ok. Roumanian steak (entraña) is a terrific target for chimichurri as is short ribs and in general, all BBQ’d beef…
    After that, you’ll never go back to A-1…

  3. Thomas Streib

    Sorry, what makes this unique?
    Parsley and or cilantro, Basil, oregano, garlic, salt, pepper, and olive oil go with almost any chicken dish.

    I usually only use small amounts of oregano unless I’m making pizza, but I don’t see how this is specifically Argentinian.

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