Ingredients
3 tbsp. dried orange zest
1 1/2 tbsp. chili powder
2 3/4 tsp. kosher salt
1/4 tsp. ground black pepper
3 lb. boneless, skinless chicken breasts or thighs
c. sherry vinegar
6 clove garlic
4 dried bay leaves
2 poblano peppers
2 serrano peppers
1 c. packed fresh flat-leaf parsley leaves
1/2 c. packed fresh basil leaves
1/4 c. packed fresh oregano leaves
3/4 c. extra-virgin olive oil
8 wooden skewers
canola oil
1/2 tsp. distilled white vinegar
Preparation
Step 1In a large bowl, combine orange zest, chili powder, 1 1/2 teaspoons salt, and pepper. Add chicken and toss; refrigerate 30 minutes.Step 2Preheat a grill to medium-high. Soak the wooden skewers in water 20 minutes. Place vinegar, garlic, bay leaves, poblanos, and serranos in a food processor; pulse until smooth. Add parsley, basil, and oregano and pulse again to make a coarse chimichurri paste. With the motor running, pour in olive oil. Transfer to a bowl and add 1 1/4 teaspoons salt. Set aside.Step 3Thread chicken pieces onto skewers. Grease grill grates with canola oil. Arrange skewers on grill and cook, flipping once, until chicken is cooked through and golden brown, 12 to 14 minutes. Arrange kebabs on a platter and spoon chimichurri sauce over the top. Looking for more chicken recipes? Try our collections of chicken breast recipes, chicken casserole recipes, and recipe for leftover chicken.
