Eosinophilic Esophagitis Friendly Chimichurri Chicken Skewers
Total time1 hr 5 min
Prep time20 min
Cook time15 min
4.6(19)
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Learn more →Ingredients
4 servings
For the chicken
- 1 ½ lb boneless, skinless chicken thighs, cut into 1 ½-inch pieces
- 2 tbsp garlic-infused oil
- 1 tsp dried oregano
- ½ tsp smoked paprika
- ½ tsp kosher salt
- 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
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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