chicken pinchitos with avocado chimichurri
Argentinean chicken skewers, or pinchitos, marinated and grilled, served with a chunky avocado chimichurri salsa on the side.
prep time
3 Hr 15 Min
cook time
15 Min
method
Grill
yield
3-5 serving(s)
Ingredients
- 1 1/2 pounds boneless chicken thighs, cut into chunks
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon garlic paste
- 1/2 teaspoon dried oregano
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 10 - wooden skewers, soaked in water for one hour or more
- 1/2 cup prepared chimichurri sauce
- 2 - ripe hass avocados, diced
How To Make chicken pinchitos with avocado chimichurri
-
Step 1Cut chicken into chunks.
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Step 2Stir together the olive oil, vinegar, garlic, oregano, salt and pepper and marinate the chicken pieces in this for at least two hours.
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Step 3While chicken marinates, soak wooden skewers for at least an hour to cut down on the wood scorching during the grill time.
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Step 4Gently stir together the chimichurri sauce with the avocado, trying not to moosh it too much if it is very ripe. You want it chunky--not like a mashed guacamole.
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Step 5Grill skewers over moderately hot coals for about 15 minutes or until chicken is cooked through and lightly charred. Serve kebabs with chunk chimichurri.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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