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chicken pinchitos with avocado chimichurri

(3 ratings)
Recipe by
Sue L
Cincinnati, OH

Argentinean chicken skewers, or pinchitos, marinated and grilled, served with a chunky avocado chimichurri salsa on the side.

(3 ratings)
yield 3 -5
prep time 3 Hr 15 Min
cook time 15 Min
method Grill

Ingredients For chicken pinchitos with avocado chimichurri

  • 1 1/2 lb
    boneless chicken thighs, cut into chunks
  • 2 Tbsp
    olive oil
  • 1 Tbsp
    red wine vinegar
  • 1 tsp
    garlic paste
  • 1/2 tsp
    dried oregano
  • 1/2 tsp
    black pepper
  • 1/2 tsp
  • 10
    wooden skewers, soaked in water for one hour or more
  • 1/2 c
    prepared chimichurri sauce
  • 2
    ripe hass avocados, diced

How To Make chicken pinchitos with avocado chimichurri

  • 1
    Cut chicken into chunks.
  • 2
    Stir together the olive oil, vinegar, garlic, oregano, salt and pepper and marinate the chicken pieces in this for at least two hours.
  • 3
    While chicken marinates, soak wooden skewers for at least an hour to cut down on the wood scorching during the grill time.
  • 4
    Gently 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.
  • 5
    Grill skewers over moderately hot coals for about 15 minutes or until chicken is cooked through and lightly charred. Serve kebabs with chunk chimichurri.

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