Low Sodium Chimichurri Chicken Skewers

Total time1 hr 5 min

Prep time20 min

Cook time15 min

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Ingredients

4 servings

For the chicken

1 ½ lb boneless, skinless chicken thighs, cut into 1 ½-inch pieces
Simple Truth Boneless & Skinless Chicken Thighs Signature Farms Bone-In Chicken Thigh Value Pack - 4.5 Lb Simple Truth Organic® Air-Chilled Boneless Skinless Chicken Thighs Tyson All Natural Fresh Chicken Thighs Signature Farms Bone In Chicken Thighs - 2.00 Lb
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2 tbsp garlic-infused oil
1 tsp dried oregano
½ tsp smoked paprika
½ tsp kosher salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper

For the chimichurri

1 cup fresh flat-leaf parsley leaves and tender stems, packed
2 tbsp fresh oregano leaves (or 1 tsp dried oregano)
3 tbsp garlic-infused oil
2 tbsp extra-virgin olive oil
2 tbsp red wine vinegar
¼ tsp red pepper flakes
¼ tsp kosher salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For serving

2 tbsp scallion greens, thinly sliced (optional)
lemon wedges, for serving (optional)

Instructions

1
If using wooden skewers, soak them in water for at least 30 minutes so they don't scorch on the grill.
2
In a mixing bowl, combine the chicken pieces with 2 tbsp garlic-infused oil, 1 tsp dried oregano, smoked paprika, 1/2 tsp salt, and black pepper. Toss until every piece is evenly coated, then set aside to marinate at room temperature for 20–30 minutes (or refrigerate up to 4 hours).

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