Name: Grilled Chicken Pinwheel Skewers with Chimichurri
Prep time: 30 min
Total time: 30 min
Yield: 1 serving
Ingredients: 1 large boneless skinless chicken breast (about 8 oz), butterflied and pounded to 1/4-inch thickness; 1/4 cup roasted red bell pepper strips (jarred or homemade); 1/2 tsp smoked paprika; 1/2 tsp kosher salt; 1/4 tsp black pepper; 1/2 tbsp olive oil; 2 tbsp fresh parsley, finely chopped; 1 tbsp fresh cilantro, finely chopped; 1 tbsp fresh oregano, finely chopped (or 1/2 tbsp dried); 1 small garlic clove, minced; 1 tbsp red wine vinegar; 2 tbsp extra virgin olive oil; 1/4 tsp red pepper flakes; 1/2 cup mixed baby greens (arugula, spinach, or spring mix); 1 tsp lemon juice; Pinch of flaky salt for garnish; Lemon wedges, for serving; 2-3 bamboo or metal skewers

Grilled Chicken Pinwheel Skewers with Chimichurri

CrushedLemon1034

These Grilled Chicken Pinwheel Skewers with Chimichurri are a vibrant, playful spin on Latin American flavors, perfect for solo dining or as a showstopping appetizer. The chicken is rolled with smoky roasted peppers, grilled to juicy perfection, then sliced into striking pinwheel shapes—think Rubik’s cube meets the grill! The herb-packed chimichurri brings brightness and punch, while the simple salad adds freshness and a pop of color. Each bite is smoky, tangy, and impossibly fun to eat—just as delicious as they are eye-catching.

Ingredients

Instructions

Preheat your grill or grill pan to medium-high. Soak bamboo skewers in water if using.
Lay the butterflied chicken breast flat between 2 sheets of plastic wrap and pound gently with a mallet to even 1/4-inch thickness.
Rub the chicken with 1/2 tbsp olive oil, smoked paprika, salt, and black pepper on both sides.
Arrange roasted pepper strips over the chicken, then tightly roll up from the short end into a log.
Secure the chicken roll with toothpicks, then slice into 1-inch thick pinwheels. Remove toothpicks and thread each pinwheel flat onto skewers to hold their shape.
Lightly oil the grill grates. Grill the chicken pinwheels for 3-4 minutes per side, or until cooked through and lightly charred.
Meanwhile, make the chimichurri: In a small bowl, combine parsley, cilantro, oregano, garlic, red wine vinegar, extra virgin olive oil, red pepper flakes, and a pinch of salt. Stir well.
Toss mixed baby greens with lemon juice and a pinch of flaky salt.
Transfer grilled pinwheels to a serving platter. Drizzle with some chimichurri, top with lemon zest or extra herbs if desired, and serve with remaining sauce and salad on the side. Add lemon wedges for squeezing.