1.5lbs.Chicken Breast (thick)((cut into 1" cubes))
3tablespoonExtra Virgin Olive Oil
¾CupRoughly Chopped Parsley
2Tbsp.Red Wine Vinegar
Add all marinade ingredients to a large bowl and mix.
Cut chicken into 1 ½" cubes and place in same bowl making sure chicken is thoroughly coated in the marinade. Set in fridge for 1-2 hours to marinate.
If using wooden skewers, cut skewers in half to give you mini skewers like I did. Then soak skewers in water while your chicken marinates.
In the meantime, make your chimichurri sauce by adding all chimichurri ingredients to a food processor. Blend until sauce comes together. This should only take 1 minutes or so. Add to small bowl and chill until the chicken is ready.
When your're ready to assemble your chicken kabobs, have a baking sheet and your skewers ready to go. Add 3-4 chicken cubes to each mini skewer and set onto a non-stick baking sheet or a regular baking sheet lined with parchment paper. Pour remaining marinade (if any) over kabobs.
Bake on top rack at 425°F for 8-10 minutes or until chicken is cooked through. Do not overcook or your chicken will be dry.
Place skewers onto a large plate and spoon chimichurri sauce over top of your kabobs. Serve hot.
The sauce can be used to marinate the chicken as well as topping. Marinate for 15-30 minutes for best results.