Why You’ll Love This Recipe
Peruvian Grilled Chicken Skewers, also known as “Anticuchos de Pollo,” are a flavorful and vibrant dish featuring marinated chicken pieces grilled to perfection. Infused with bold spices, garlic, and a hint of lime, these skewers deliver a smoky and zesty taste that’s irresistible. Perfect for outdoor cookouts or casual dinners, they bring a taste of Peru right to your plate.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
chicken breast or thighs (cut into bite-sized pieces)aji panca pastegarlic cloves (minced)olive oilred wine vinegarsoy saucelime juiceground cuminpaprikadried oreganosalt and pepperwooden or metal skewers
directions
Soak wooden skewers in water for at least 30 minutes to prevent burning.
In a large bowl, mix aji panca paste, garlic, olive oil, red wine vinegar, soy sauce, lime juice, cumin, paprika, oregano, salt, and pepper to create the marinade.
Add chicken pieces to the bowl, toss to coat well, and marinate for at least 1 hour (preferably overnight for maximum flavor).
Preheat your grill or grill pan to medium-high heat.
Thread the marinated chicken pieces onto the skewers.
Grill the skewers for 10-12 minutes, turning occasionally, until the chicken is cooked through and has a nice char.
Serve hot with lime wedges and optional dipping sauces like aji verde or huacatay sauce.
Servings and timing
This recipe yields approximately 4 servings.Preparation time: 15 minutesMarinating time: 1 hour (or overnight)Grilling time: 10-12 minutesTotal time: 1 hour 25 minutes
Variations
Substitute aji panca with smoked paprika and a touch of cayenne if unavailable.
Add chunks of bell pepper or onion to the skewers for extra flavor and color.
Serve with grilled corn, potatoes, or a fresh salad for a complete meal.
Use chicken thighs for juicier skewers.
storage/reheating
Store leftover skewers in an airtight container in the refrigerator for up to 3 days.Reheat gently on a skillet or in the microwave until warmed through.To freeze, place cooked skewers in a freezer-safe bag and store for up to 2 months.
FAQs
What is aji panca?
Aji panca is a mild Peruvian chili with a slightly fruity, smoky flavor. It’s a staple in Peruvian cuisine.
Can I use other meats?
Yes, beef or pork can be used, but adjust marinating and grilling times accordingly.
Do I need to marinate overnight?
While not required, marinating overnight enhances flavor depth significantly.
Are these skewers spicy?
They’re mildly spicy, but you can adjust heat levels with more or less aji panca.
Can I bake them instead of grilling?
Yes, bake at 400°F (200°C) for about 20-25 minutes, turning once halfway through.
What should I serve with them?
They pair well with rice, grilled vegetables, or classic Peruvian sides like cancha or choclo.
Can I cook them indoors?
Absolutely. A grill pan or broiler works great if outdoor grilling isn’t an option.
How do I prevent dry chicken?
Don’t overcook; remove once internal temperature hits 165°F (74°C).
What’s the best part of the chicken to use?
Thighs are juicier, but breasts work well too with proper marination.
Can I make them ahead?
Yes, marinate and skewer in advance, then grill when ready to serve.
Conclusion
Peruvian Grilled Chicken Skewers are a mouthwatering fusion of spices, smokiness, and tang that bring the essence of Peruvian street food to your kitchen. Simple to prepare and bursting with flavor, they’re perfect for both everyday meals and festive gatherings. Give them a try and spice up your grilling game!
Print
Peruvian Grilled Chicken Skewers
- Prep Time: 20 min
- Cook Time: 12 min
- Total Time: 2–4 hrs 32 min (including marinade)
- Yield: 6 skewers (serves 6) 1x
- Category: Main Course
- Method: Grilling
- Cuisine: Peruvian
- Diet: Low Fat
Description
Savory Peruvian‑style grilled chicken skewers marinated in tangy spices, served with a vibrant avocado‑cilantro aji verde sauce.
Ingredients
- 1 1/2 lbs boneless skinless chicken thighs, cut into cubes
- 3 tbsp lime juice (about 1/2 lime)
- 2 tbsp vegetable or avocado oil
- 2 tbsp paprika (or aji panca paste)
- 1 1/2 tsp ground cumin
- 1 tbsp soy sauce or tamari
- 1 tbsp minced garlic (2–3 cloves)
- 1/2 tsp Mexican oregano
- 1/2 tsp salt
- 1/2 tsp black pepper
- Optional: 1 tsp honey for slight sweetness
- For Aji Verde Sauce: 1/2 cup mayonnaise, 1/3 cup Greek yogurt, 1 jalapeño (seeded), 1 tbsp aji amarillo paste or aji panca, 1 cup cilantro, 2 tbsp chopped mint (optional), 2 tbsp lime juice, 1 tbsp olive oil, 1 tsp honey, salt to taste
Instructions
- In a bowl, whisk together lime juice, oil, paprika, cumin, soy sauce, garlic, oregano, salt, pepper (and honey if using).
- Add chicken, toss to coat, cover and refrigerate 2–4 hours (or overnight).
- If using wooden skewers, soak them in water for 30 minutes.
- Thread chicken onto skewers, packing pieces close.
- Preheat grill to medium‑high. Oil grates.
- Grill skewers 5–6 minutes per side, until charred and internal temp reaches 165 °F.
- Meanwhile, in a blender or food processor, combine sauce ingredients and blend until smooth. Adjust seasoning and consistency with water or more lime.
- Serve skewers hot, drizzled with or dipped into the aji verde sauce.
Notes
- Use chicken thighs for juiciness; breasts also work for leaner result.
- Marinating longer (overnight) yields deeper flavor.
- For milder sauce, remove jalapeño seeds.
- Keep leftover sauce refrigerated up to 4 days.
- Serve with rice, corn, salad or potatoes.
Nutrition
- Serving Size: 1 skewer + sauce
- Calories: 290 kcal
- Sugar: 1 g
- Sodium: 574 mg
- Fat: 16 g
- Saturated Fat: 3 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 2.5 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 142 mg
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