Nickel Allergy Friendly Chimichurri Chicken Skewers

Total time1 hr 5 min

Prep time20 min

Cook time15 min

Nickel Allergy Friendly Chimichurri Chicken Skewers

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Ingredients

4 servings

For the chicken

1 ½ lb boneless, skinless chicken thighs, cut into 1 ½-inch pieces
2 tbsp garlic-infused oil
FODY Low FODMAP Garlic-Infused Olive Oil (250ml)La Tourangelle Infused Garlic Oil Garlic Gold USDA Certified Organic Extra Virgin Olive Oil Infused with Garlic Low FODMAP Tantillo Roasted Garlic Infused Avocado Oil Bari Olive Oil Flavor Infused Garlic - 8.45 Fl. Oz.
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1 tsp dried oregano
Ingredient note
Counting all occurrences, the amount of oregano in this recipe remains within the reviewed Nickel Allergy range. If you prefer to always avoid oregano, please tap it and change its rating to Red.
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)
Ingredient note
Counting all occurrences, the amount of oregano in this recipe remains within the reviewed Nickel Allergy range. If you prefer to always avoid oregano, please tap it and change its rating to Red.
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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