CHICKEN PINCHOS CON CHIMICHURRI
Chicken Sticks with Parsley-Garlic Sauce

Serves 12 as an appetizer

6 chicken breasts, sliced ½ thick, cut into 12 long pieces
12 skewers, soaked in warm water

Chimichurri (about 2 cups)
3/4 cup olive oil
1/4 cup red wine vinegar
8 garlic cloves, smashed
½ yellow onion, small dice
1 bunch flat leaf parsley, washed
1/4 cup fresh oregano leaves, washed
½ green bell pepper, seeded, in cubes
2  small fresh bay leaves
1/2 tsp. dried chile pepper flakes
¼ cup of water

1/2 tsp. sugar
Kosher salt and freshly ground black pepper

Place all chimichurri ingredients in blender or food processor and puree.  Transfer to a bowl.  Taste.  Adjust seasonings, if necessary.

Marinate chicken with 1 cup of the sauce for 4-6 hours or overnight.  To make lolipops, roll each strip of chicken and secure with skewers.  Pan roast or grill chicken lollipops about 3 minutes per side.  Serve with remaining sauce.

Back to recipes