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Fresh Whole30 Grilled Chicken Kabobs Recipe with Easy Chimichurri Sauce

Whole30 grilled chicken kabobs - featured image
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A quick, fresh, and Whole30-friendly grilled chicken kabobs recipe served with a vibrant chimichurri sauce. Perfect for busy weeknights or outdoor gatherings, delivering juicy, herb-packed bites.

Ingredients

Scale
  • 2 pounds boneless, skinless chicken breasts, cut into 1.5-inch cubes
  • 2 tablespoons olive oil (extra virgin preferred)
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • Wooden or metal skewers (if wooden, soak in water for 30 minutes)
  • 1 cup fresh parsley leaves, packed (flat-leaf preferred)
  • 1/2 cup fresh cilantro leaves
  • 3 cloves garlic, minced
  • 1/4 cup red wine vinegar
  • 1/2 cup olive oil
  • 1/2 teaspoon red pepper flakes (optional)
  • Salt to taste (start with 1/2 teaspoon and adjust)

Instructions

  1. Cut the chicken breasts into uniform 1.5-inch cubes for even cooking.
  2. In a large bowl, combine olive oil, smoked paprika, ground cumin, salt, and pepper. Toss the chicken cubes in the marinade to coat thoroughly. Cover and refrigerate for at least 20 minutes, up to 2 hours.
  3. While the chicken marinates, roughly chop parsley and cilantro. Place herbs, minced garlic, red wine vinegar, olive oil, red pepper flakes, and salt into a food processor or blender. Pulse until finely chopped but still slightly chunky. Adjust seasoning as needed.
  4. If using wooden skewers, soak them in water for 30 minutes before grilling.
  5. Thread the marinated chicken pieces evenly onto the skewers, leaving space between pieces.
  6. Preheat grill or grill pan to medium-high heat (around 400°F / 200°C).
  7. Grill kabobs for about 4-5 minutes per side, turning carefully to avoid tearing. Cook until internal temperature reaches 165°F (74°C) and chicken is juicy with grill marks.
  8. Let kabobs rest for a few minutes off the heat. Serve warm with chimichurri sauce drizzled on top or on the side.

Notes

Soak wooden skewers for 30 minutes before grilling to prevent burning. Use a meat thermometer to ensure chicken reaches 165°F. Pulse chimichurri sauce gently to keep a chunky texture. Marinate chicken for at least 20 minutes but no longer than 2 hours to avoid ‘cooking’ the meat with acid. Rotate kabobs frequently to avoid flare-ups and uneven cooking.

Nutrition

Keywords: Whole30, grilled chicken kabobs, chimichurri sauce, healthy chicken recipe, easy dinner, paleo, gluten-free

Find it online: https://sagestirs.com/fresh-whole30-grilled-chicken-kabobs-recipe-with-easy-chimichurri-sauce/