Argentine Chimichurri Chicken Skewers

Ingredients

• 1 1/4 lb boneless chicken thighs, cut into 1 1/2-inch pieces
• 1 cup finely chopped flat-leaf parsley
• 3 tbsp red wine vinegar
• 1/2 cup olive oil, divided
• 4 garlic cloves, minced
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes
• 1 lb potatoes, cut into wedges
• 1 small red bell pepper, cut into squares
• 1/2 yellow onion, cut into squares
• Salt and black pepper

Steps

1. Make the chimichurri first so it has time to sit: stir the parsley, garlic, oregano, red pepper flakes, vinegar, 1/3 cup of the olive oil, and 1 teaspoon salt together in a bowl.
2. Leave it at room temperature for at least 20 minutes. Chimichurri is never blended or cooked; it needs that time for the vinegar to soften the raw garlic.
3. Heat the oven to 425F (220C). Toss the potato wedges with 1 tablespoon of the oil and salt and roast for 30 minutes, turning once, until crisp and tender.
4. Toss the chicken with the remaining oil, salt, and pepper, then thread it onto skewers alternating with the pepper and onion squares, leaving a little space between pieces so they char rather than steam.
5. Heat a grill pan or heavy skillet over high heat until it is smoking.
6. Cook the skewers for 3 to 4 minutes per side, turning to catch all four faces, until deeply charred and the thickest piece reaches 165F (74C).
7. Rest the skewers on a board for 5 minutes so the juices redistribute rather than running out onto the plate.
8. Spoon plenty of chimichurri over the hot skewers and serve with the roast potatoes and the remaining sauce alongside.

Allergen note: No common allergens in the listed ingredients; check packaged items.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.