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Gegrillte Maishähnchen-Spieße mit rotem Chimichurri Rojo und Papas al Horno auf rustikalem Campingtisch, daneben bauchiges Rotweinglas halb gefüllt mit australischem Shiraz

Grilled Chicken Skewers with Chimichurri Rojo & Baked Potatoes

Argentine barbecue culture meets Australian winemaking – juicy corn-fed chicken skewers with spicy chimichurri rojo, crispy baked potatoes, and an Australian wine bursting with blackberry, pepper, and velvety tannins. Perfect for eating with your hands at the campsite.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course BBQ / Grill
Cuisine Argentine, Latin American
Servings 2 people
Calories 620 kcal

Equipment

  • Grillspieße (Holz oder Metall)
  • 1 Camping-Gasgrill oder Holzkohlengrill
  • 1 Große Schüssel für die Marinaden
  • 1 Kleines Glas oder Schüssel für den Chimichurri
  • 1 Messer und Schneidebrett
  • Alufolie für die Kartoffel

Ingredients
  

FOR THE CHICKEN SKEWERS:

  • 400 g Corn-fed chicken breast cut into bite-sized cubes
  • 2 Tablespoon of olive oil
  • 1 tsp smoked paprika
  • 1 teaspoon of cumin
  • 1 garlic clove finely chopped
  • Salt and black pepper

FOR THE CHIMICHURRI ROJO:

  • 1 red bell pepper finely chopped
  • 3 tablespoon of fresh parsley chopped
  • 1 tbsp fresh oregano chopped (or 1 tsp dried)
  • 2 garlic cloves finely chopped
  • 1 small red chili pepper finely chopped
  • 4 Tablespoon of olive oil
  • 2 tablespoon red wine vinegar
  • Salt and pepper

FOR THE BAKED DOUGHNUTS:

  • 4 medium-sized potatoes cut into thick slices
  • 2 Tablespoon of olive oil
  • 1 tsp fresh rosemary chopped
  • 1 tsp thyme
  • Salt and pepper

Instructions
 

PREPARATION:

  • Mix the chicken cubes with olive oil, paprika, cumin, garlic, salt, and pepper.
  • Let it marinate for at least 30 minutes—preferably in a cooler at the campground.
  • Combine all the chimichurri ingredients in a jar or small bowl and let them sit so the flavors can blend.
  • Mix the potato slices with olive oil, rosemary, thyme, salt, and pepper, then wrap them tightly in aluminum foil in individual portions.

COOKING STEPS:

  • Place the foil-wrapped potatoes on the grill and cook for about 20 minutes, turning them once.
  • Thread the marinated chicken cubes onto skewers and grill over medium-high heat for about 10–12 minutes.
  • Turn the skewers regularly until the chicken is cooked through and lightly browned and crispy around the edges.
  • Remove the Shiraz from the cooler and let it come to room temperature 10 minutes before serving.

SERVE:

  • Arrange the chicken skewers on a wooden board or directly on the camping table.
  • Spoon a generous amount of Chimichurri Rojo over the skewers or serve it on the side in a small glass.
  • Unwrap the potatoes from the aluminum foil and place them right next to the skewers.
  • Pour the Shiraz into a bulbous red wine glass and enjoy the evening.

SIDE DISHES:

  • Fresh white bread or flatbread
  • Grilled corn (optional)
  • Simple green salad with lime dressing

Nutrition

Calories: 620kcalCarbohydrates: 42gProtein: 38gFat: 28g
Keyword BBQ Recipe, Camping Recipe, Chimichurri Rojo, Grilled Chicken Skewers, Papas al Horno, Wine from Australia
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