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Discover street-food excellence with these Peruvian Grilled Chicken Anticuchos, featuring tender chicken chunks marinated in vibrant Aji Panca paste, garlic, and vinegar. Traditionally made with beef heart, this chicken adaptation preserves the smoky, tangy profile characteristic of Andean grilling. Basted continuously over hot coals, these skewers deliver incredible depth of flavor.
Prep Time
Per serving
310kcal
Calories
36g
Protein
4g
Carbs
20 min
Cook Time
10 min
Servings
4 people
Difficulty
medium
16g
Fat
1g
Fiber
1g
Sugar
Follow step-by-step with voice guidance.
1. In a mixing bowl, combine Aji Panca paste, minced garlic, red wine vinegar, ground cumin, dried oregano, vegetable oil, salt, and black pepper.
2. Cut boneless, skinless chicken thighs into uniform bite-sized cubes and add them to the marinade.
3. Toss thoroughly to coat, cover the bowl, and refrigerate for at least 3 hours or overnight.
4. Soak wooden skewers in water for 30 minutes to prevent scorching on the grill.
5. Thread the marinated chicken cubes snugly onto the soaked skewers.
6. Preheat your outdoor grill to medium-high heat and oil the grates well.
7. Place skewers on the grill and cook for 4 to 5 minutes per side, brushing with leftover marinade during the first few turns.
8. Grill until charred at the edges and fully cooked through.
9. Transfer to a platter and let rest for 3 minutes.
10. Serve hot with traditional boiled potatoes and spicy Aji Amarillo sauce.
Use Aji Panca: This mild Peruvian red pepper paste provides authentic smoky fruitiness. Soak Skewers: Always soak wooden skewers to prevent burning over direct flames. Baste Safely: Only baste during the early stages of grilling to ensure food safety.
Aji Panca is a mild Peruvian chili pepper paste with a smoky, berry-like flavor. If unavailable, you can substitute mild chipotle paste mixed with sweet paprika.
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