I've been going crazy using this green sauce recipe, and it only made sense to incorporate it into my summer grilling menu. This is a super simple and delicious recipe for the summer holidays coming up! —Brussels Sprouts for Breakfast
Pour 1/2 cup of the chimichurri into a freezer bag. Cut the chicken breasts into cubes and drop into the bag. Refrigerate for 30 - 60 minutes.
If using a grill, soak the skewers for 30 minutes. If using a grill pan, no need to soak. Crank the grill or grill pan up to medium high heat.
Cut the green onion into 1 inch pieces, only using the light green part. Discard the dark green parts.
Stack the chicken and green onions onto the skewers. Drizzle a bit of olive oil onto the grill pan and drop the skewers onto the grill. Let each side cook for about 3 minutes, 12-15 minutes total.
For the Chimichurri:
Put everything in the food processor or blender and blend until really smooth. Store in an airtight jar in the fridge for up to a couple of weeks.
Adjust amount of jalapeno and seeds based on heat tolerance. Option 1: Both jalapenos and both seeds. Option 2: Both jalapenos and only half the seeds. Option 3: Both jalapenos and no seeds. Option 4: One jalapeno with no seeds. I used option 2, and the sauce came out like a medium salsa heat level.