Chicken Pintxo

Chicken Pintxo

Course Appetizer
Prep Time 15 minutes
Cook Time 15 minutes
Marinade overnight 12 hours
Total Time 30 minutes
Servings 8
Calories 188 kcal

Ingredients

  • 1.8 pounds skinless, boneless chicken thighs cut into 1" pieces
  • 1 tablespoon Spanish smoked paprika mild
  • 1 teaspoon dried oregano
  • 2 teaspoons ground cumin
  • 3/4 teaspoon sea salt
  • 3 cloves garlic minced
  • 3 tablespoons parsley minced
  • 1/4 cup extra virgin olive oil
  • For Serving
  • Red Chimichurri Sauce

Instructions

  1. Combine all ingredients in a large bowl and toss well to coat chicken pieces. Cover and let marinade overnight in refrigerator.
  2. Soak bamboo skewers in water for 30 minutes. Skewer chicken pieces.
  3. Grill for 8-10 minutes, until cooked through.
  4. Serve with Red Chimichurri Sauce, if desired.

Source : http://jeanetteshealthyliving.com/chicken-pintxo/

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