Updated: Aug 30
1 - large bunch Parsley
1 tablespoon - Dijon mustard
1 - Lemon zest (Don’t bother zesting, carefully cut off the peel without the white)
3-4 Juiced citrus
1/3 cup - Grape seed oil
2 tablespoons - Red wine vinegar
½ teaspoon - Red pepper flakes (optional)
1 tablespoon - Honey
1 pound - Organic Chicken thighs, cut in quarters
1 - large Zucchini, cut in 1/3-inch rounds
12-15 - Button or brown mushrooms
2 - Bell peppers
Rinse and dry chicken.
Cut veggies in 1-inch shapes. Cut zucchini into 1/3-inch thick rounds. Mushrooms can stay whole. Peppers can be cut into 1 inch by 1-inch squares.
Place chicken and vegetables on skewers. Salt and pepper skewers and set aside.
Place all the chimichurri ingredients in a blender and mix until smooth. Pour ½ the sauce over the skewers and let it marinade for 15-20 minutes . You can also marinate the chicken overnight or for a few hours. Set the rest of the sauce aside for dipping.
If you have a grill, grease the rack and heat at a medium temperature. When the grill is hot, add the chicken. Grill for 10-15 minutes, turning the kabobs occasionally until golden brown and cooked through.
You can also cook the marinated chicken and vegetables without the skewers in a pan or cast iron skillet. Add 1 tablespoon of oil to the pan and heat to a medium temperature. When the pan is hot, add the chicken and veggies. Cook for about 10-15 minutes or until juices run clear.
Top the chicken with the extra sauce. Enjoy!
Download the printable PDF here.