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  • Chimichurri Chicken and Green Grape Skewers

    Ingredients

    Chicken Grape Skewers

    16 appetizer size skewers

    • Ingredients
      Amount
    • Smoked paprika
      2 tsp.
    • Cumin
      1/2 tsp.
    • Turmeric
      1/2 tsp.
    • Salt
      1/2 Tbsp.
    • Chili flakes
      1 tsp.
    • Chicken thigh or breast; skinless, boneless - cut into 1’’ cubes
      2 lbs.
    • Olive oil
      2 Tbsp.
    • Green Grapes from California
      2 lbs.

    Chimichurri

    2 Cups

    • Ingredients
      Amount
    • Parsley, chopped
      1 Cup
    • Cilantro, chopped
      1 Cup
    • Green Grapes from California, quartered lengthwise
      1 Cup
    • Red onion, finely diced
      1/4 Cup
    • Garlic cloves, finely minced
      2 ea.
    • Jalapeños, finely minced
      1/2 ea.
    • Chili flakes
      1/2 tsp.
    • Paprika, smoked
      1 tsp.
    • Oregano, dried
      1/2 tsp.
    • Red wine vinegar
      1/3 Cup
    • Olive oil
      1/2 Cup
    • Salt
      1 Tbsp.
    • Pepper
      1 tsp.

    Method

    1. For the Skewers: Mix the smoked paprika, cumin, turmeric, salt, and chili flakes together in a small bowl.
    2. Cut the chicken pieces into 1-inch cubes and rub with the olive oil. Sprinkle the spice mix over the chicken and rub in well. Using 6-inch bamboo skewers, thread the chicken alternately with the grapes.
    3. Cover with plastic wrap and allow to marinate for 30 minutes to 4 hours.
    4. For the Chimichurri Sauce: Make the chimichurri by stirring together all ingredients. Let it sit at room temperature for at least 30 minutes or up to 4 hours.
    5. Grill, pan sear or broil the skewers until the chicken reaches the internal temperature of 165. When done, brush the skewers with the chimichurri oil.
    6. Serve on a platter with a bowl of the chimichurri on the side.
     Note: The chimichurri sauce will still be good and taste good for up to one week, but the color will change from vibrant green to a dull olive-green color.
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