Impress Your Guests with This Easy Disneyland Resort Dish

Temps are heating up, and no one will want to turn on the oven once summer arrives. Here’s an easy dish that uses the grill – but while your kitchen keeps cool, this simple sauce has a little kick from dried red peppers (up to you how many!).

Chimichurri is a green sauce that originated in Argentina, and it’s best made fresh – say an hour or two before you’re going to serve. This version comes from Chef Jeremiah Balogh at Disney California Adventure park, where it’s on the menu at Paradise Garden Grill.

With a little rice and a simple cucumber salad, dinner is served!

Chicken Skewers with Chimichurri Sauce with Rice Pilaf and Cucumber Salad
Paradise Garden Grill
Disney California Adventure Park

Serves 4

Chicken Skewers
1 pound boneless chicken breast
1 pound boneless chicken thighs
Olive oil, for brushing
Coarse salt and freshly ground black pepper, to taste

Chimichurri Sauce
3 cups packed flat-leaf parsley leaves
3 garlic cloves
1/4 cup roughly chopped red onion
1/4 cup roughly chopped yellow bell pepper
1/4 cup roughly chopped red bell pepper
2 tablespoons red wine vinegar
2 teaspoons dried oregano
1 teaspoon sea salt
1/2 teaspoon fresh lemon zest
1/4 teaspoon freshly ground black pepper
1/4 teaspoon red pepper flakes
1 cup extra virgin olive oil

Rice Pilaf
4 cups vegetable stock
1 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper
2 teaspoons olive oil
2 cups white rice
1/2 cup chopped onion
1/2 cup chopped celery
Coarse salt, to taste

For chicken skewers:

  1. Soak 10 wooden skewers in cool water for at least 30 minutes.
  2. Meanwhile, cut chicken into 1 1/2-inch cubes. Skewer chicken; brush with oil and season with salt and pepper.
  3. Cook on a grill over medium-high heat, turning often, until cooked through.

For chimichurri sauce:

  1. Place parsley leaves, garlic, onion, yellow pepper, and red pepper in the bowl of a food processor; pulse until everything is finely chopped.
  2. Transfer mixture to a medium bowl; stir in vinegar, oregano, salt, lemon zest, pepper and red pepper flakes. Add oil, stirring to combine.

For rice pilaf:

  1. Combine vegetable stock, cumin, and pepper in a medium saucepan over medium heat.
  2. Heat oil in a large saucepan over medium-high heat. Add rice and cook, stirring occasionally, until golden. Add onions and celery; cook until vegetables are softened.
  3. Carefully add hot vegetable stock mixture to rice mixture. Bring to a simmer, then place lid on pan. Cook until rice is tender, about 20 minutes. Fluff with a fork before serving. Season to taste with salt.

For cucumber salad:

  1. Combine cucumbers, red pepper, and green pepper in a large bowl. Set aside.
  2. Whisk together lemon juice, salt, pepper, oregano, and sugar in a small bowl. Whisk in oil until completely combined.
  3. Pour dressing over vegetables; toss to combine. Refrigerate salad until ready to serve.

To serve:

  1. Serve skewers over rice pilaf with cucumber salad on the side and with chimichurri sauce for dipping.

This recipe has been converted from a larger quantity in the restaurant kitchens. The flavor profile may vary from the restaurant’s version.

All recipes are the property of Walt Disney Parks and Resorts U.S., Inc., and may not be reproduced without express permission.


  • Thank you! This explains my allergic reaction when I had this!
    I prefer the chimichurri at the Epcot Food & Wine Festival.

  • Are there no directions/instructions for this recipe?

    • Sorry, Wanda! The recipe has been updated with instructions.

  • I’ve heard a lot of great things about this dish. Hoping to try it soon at DCA, as well as at home. Thanks for providing the recipe.

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