Chicken Pinchitos with Avocado Chimichurri

Sue L


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


★★★★★ 2 votes

3 Hr 15 Min
15 Min


  • 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.

Printable Recipe Card

About Chicken Pinchitos with Avocado Chimichurri

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Latin American

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