Prep time 1 hr. 15 min.

Cook time 15 min.


1 cup water

1 cup packed fresh Italian parsley leaves

1/4 cup packed fresh oregano leaves

2 Tbsp. olive oil

2 Tbsp. red wine vinegar

2 cloves garlic, peeled and smashed

1 packet College Inn® Chicken Broth Concentrate

1/4 to 1/2 tsp. red pepper flakes, to taste

2 lbs. chicken tenders

14 to 16 skewers


  1. Place water, parsley, oregano, oil, vinegar, garlic, broth concentrate and red pepper flakes in a blender and blend until the herbs are finely chopped. Transfer half to a small serving bowl, cover and refrigerate. Pour the remaining herb mixture to a gallon-size resealable plastic bag.

  2. Add chicken tenders to the bag and toss until coated. Seal and refrigerate for at least 1 hour or up to 4 hours. Meanwhile, if using wooden skewers, soak skewers in water at least 20 minutes.

  3. When ready to grill, heat an outdoor grill or grill pan to medium-high heat. Take the reserved chimichurri out of the refrigerator to come to room temperature.

  4. Weave 1 or 2 chicken tenders lengthwise on each skewer. Place the skewers on a lightly oiled grill rack and grill uncovered, 8 to 10 minutes, flipping every 2 to 3 minutes until grill marks appear and the chicken is no longer pink inside and internal temperature reaches 165°F. Serve with the reserved chimichurri.

VARIATIONS: Prepare recipe as directed, except:

  • For Chimichurri Shrimp Kebabs, substitute 2 lbs. large peeled shrimp, and marinate 1 hr. Grill 2 minutes per side.
  • For Chimichurri Beef Kebabs, substitute 2 lbs. cubed beef sirloin (1-inch cubes), and marinate 1 hr. Grill 8 to 10 minutes, turning occasionally, until desired doneness.

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