The herbaceous brininess of these healthy salsa verde chicken skewers makes it the perfect main dish to break up the mid-week monotony. Bright and bursting with flavor, this versatile meal pairs as easily with summer veggies as it does with hearty winter starches.
I could slather this salsa verde on ANYTHING…
The salsa verde that I use on these chicken skewers can easily be used with and on vegetables like zucchini and tomato, or on starches like potatoes and rice. You can find the original salsa verde recipe here with lots of suggestions for variations, depending on the flavors that you are looking for. It is a supremely easy recipe that adapts well to almost anything you pair it with. My current favorite is a generous drizzle over grilled zucchini. Check out the link to see some other variations.
Dry brine that chicken…
Brining your chicken is essential, especially for skewers. Not only does it maintain moisture in the chicken (even if you overcook) but the brine enhances the overall flavor of the poultry- perfectly seasoning it. To dry brine, simply prep the chicken by trimming the fat and patting dry with a paper towel. Then generously sprinkle sea salt on both sides of your chicken and place on a plate (uncovered) in the refrigerator. Allow to sit for at least 1 hour (or as long as you can). I cut my chicken into cubes after it has been brined. If you are wondering WHY I brine this way, check out my post here, where I explain exactly what dry brining does and how dry brining is different than wet brining (which is what most of us were taught).
I hope you enjoy this delicious and healthy dish!
Take chicken from package and thoroughly dry. Generously salt both sides and allow to rest on a plate in the refrigerator uncovered for at least an hour. This is dry brining. You can skip this step but it makes the chicken sooo much better. While chicken is brining, make salsa verde and prep veggies. Remove chicken from refrigerator and cut into chunks. Place chicken chunks in large ziplock bag or large bowl and pour about 1/2 of the salsa verde over. Toss to coat thoroughly and allow to marinade for at least 20 minutes but no longer than an hour- your chicken will get too tough after an hour. Turn on grill to medium high so that it registers at least 400° F but no more than 500° F. Thread the chicken and veggies onto the skewers, alternating so that you get all of the veggies with each chicken chunk. Lightly grease the grill using a paper towel lightly coated with avocado oil and tongs. Place the skewers on grill and cook for about 4-5 minutes, or until a nice char appears. Turn skewers to flip to other side and cook for additional 4-5 minutes. Remove from heat and serve immediately. Be sure to serve with remaining salsa verde. This sauce is delicious on both the chicken and veggies! Some great pairings: zucchini, yellow squash, roasted tomatoes, roasted peppers, potatoes, or rice.Healthy Salsa Verde Chicken Skewers
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6 Comments
Pamela Jessen
August 29, 2019 at 9:36 amOh, this sounds yummy!!! I will definitely be saving this and trying it out. Thanks for sharing!
egrant.salvi
August 29, 2019 at 9:06 pmIt is one of my new summer faves! Hope you get a chance to try. The salsa verde is also delicious with zucchini!
Coral Almog
August 29, 2019 at 3:13 pmThat’s look so good!
egrant.salvi
August 29, 2019 at 9:07 pmThanks, Coral! My entire family devours this dish every time I make it!
Romina
August 30, 2019 at 4:19 amLooks absolutely great! I am saving this!
egrant.salvi
August 30, 2019 at 10:17 amThanks, Romina! Hope you enjoy!