chicken pinchitos with avocado chimichurri
(3 ratings)
Argentinean chicken skewers, or pinchitos, marinated and grilled, served with a chunky avocado chimichurri salsa on the side.
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(3 ratings)
yield
3 -5
prep time
3 Hr 15 Min
cook time
15 Min
method
Grill
Ingredients For chicken pinchitos with avocado chimichurri
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1 1/2 lbboneless chicken thighs, cut into chunks
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2 Tbspolive oil
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1 Tbspred wine vinegar
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1 tspgarlic paste
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1/2 tspdried oregano
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1/2 tspblack pepper
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1/2 tspsalt
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10wooden skewers, soaked in water for one hour or more
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1/2 cprepared chimichurri sauce
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2ripe hass avocados, diced
How To Make chicken pinchitos with avocado chimichurri
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1Cut chicken into chunks.
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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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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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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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5Grill 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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