Peruvian Grilled Chicken Skewers: A Flavorful Recipe You’ll Love

Peruvian Grilled Chicken Skewers, or anticuchos de pollo, are about to become your new favorite way to grill chicken! Imagine succulent, marinated chicken, infused with vibrant Peruvian spices, charred to perfection on the grill, and bursting with flavor in every single bite. Forget boring, bland chicken – these skewers are a flavor explosion that will transport you straight to the streets of Lima.

Anticuchos have a fascinating history, dating back to pre-Columbian times when they were made with llama meat. With the arrival of the Spanish, beef heart became the more common ingredient, and the dish evolved into the street food staple we know and love today. While beef heart anticuchos remain incredibly popular, these Peruvian Grilled Chicken Skewers offer a lighter, more accessible option that’s just as delicious and packed with authentic Peruvian flavor.

What makes these skewers so irresistible? It’s the perfect combination of tender chicken, a tangy and slightly spicy marinade featuring aji panca paste, garlic, cumin, and other aromatic spices, and the smoky char from the grill. They’re incredibly easy to prepare, making them perfect for weeknight dinners or weekend barbecues. Plus, who can resist the fun and interactive nature of eating food off a stick? Get ready to impress your family and friends with this authentic and incredibly flavorful dish!

this Recipe

Ingredients:

• For the Marinade:
• 2 lbs boneless, skinless chicken thighs, cut into 1-inch cubes
• 1/2 cup red wine vinegar
• 1/4 cup soy sauce
• 1/4 cup vegetable oil
• 1/4 cup aji amarillo paste (or substitute with 1 tablespoon smoked paprika and 1 teaspoon cayenne pepper)
• 4 cloves garlic, minced
• 1 tablespoon ground cumin
• 1 tablespoon dried oregano
• 1 teaspoon smoked paprika (if not using aji amarillo paste)
• 1 teaspoon black pepper
• 1/2 teaspoon salt (or to taste)
• 1/4 cup chopped cilantro
• 1 tablespoon lime juice
• For the Skewers:
• 1 red bell pepper, cut into 1-inch pieces
• 1 yellow bell pepper, cut into 1-inch pieces
• 1 red onion, cut into 1-inch pieces
• 1 zucchini, cut into 1/2-inch thick rounds
• Wooden or metal skewers (if using wooden skewers, soak them in water for at least 30 minutes to prevent burning)
• For the Creamy Green Sauce (optional):
• 1 cup mayonnaise
• 1/2 cup cilantro, packed
• 1/4 cup aji amarillo paste (or substitute with 1 tablespoon smoked paprika and 1 teaspoon cayenne pepper)
• 2 cloves garlic, minced
• 1 jalapeño, seeded and roughly chopped (optional, for extra heat)
• 1 tablespoon lime juice
• 1 tablespoon water (or more, to adjust consistency)
• Salt and pepper to taste

Preparing the Marinade and Chicken:

1. In a large bowl, whisk together the red wine vinegar, soy sauce, vegetable oil, aji amarillo paste (or smoked paprika and cayenne pepper), minced garlic, ground cumin, dried oregano, smoked paprika, black pepper, and salt. Make sure everything is well combined to create a flavorful base for the chicken.
2. Add the chopped cilantro and lime juice to the marinade. The cilantro will add a fresh, herbaceous note, and the lime juice will brighten the flavors. Stir well to incorporate.
3. Place the chicken cubes into the bowl with the marinade. Ensure that all the chicken pieces are fully coated with the marinade. This is crucial for infusing the chicken with the delicious Peruvian flavors.
4. Cover the bowl with plastic wrap or transfer the chicken and marinade to a resealable plastic bag. Refrigerate for at least 4 hours, or preferably overnight. The longer the chicken marinates, the more flavorful and tender it will become. I usually aim for at least 8 hours for the best results.

Preparing the Vegetables:

1. While the chicken is marinating, prepare the vegetables. Wash and dry the red bell pepper, yellow bell pepper, red onion, and zucchini.
2. Cut the bell peppers and red onion into 1-inch pieces. The size should be similar to the chicken cubes to ensure even cooking.
3. Cut the zucchini into 1/2-inch thick rounds. This thickness will prevent the zucchini from becoming too soft or mushy during grilling.
4. Set the prepared vegetables aside until you are ready to assemble the skewers.

Assembling the Skewers:

1. If you are using wooden skewers, make sure they have been soaked in water for at least 30 minutes. This will prevent them from burning on the grill.
2. Remove the chicken from the refrigerator and discard the marinade. Do not reuse the marinade, as it has been in contact with raw chicken.
3. Thread the chicken and vegetables onto the skewers, alternating between chicken, red bell pepper, yellow bell pepper, red onion, and zucchini. You can arrange them in any order you like, but I find that alternating colors and textures makes the skewers more visually appealing.
4. Leave a small space at the end of each skewer for easy handling. Be careful not to overcrowd the skewers, as this can prevent the chicken and vegetables from cooking evenly. I usually aim for about 5-6 pieces of chicken and a similar number of vegetables per skewer.

Grilling the Skewers:

1. Preheat your grill to medium-high heat (about 375-450°F or 190-230°C). Make sure the grill grates are clean and lightly oiled to prevent the skewers from sticking.
2. Place the skewers on the preheated grill. Cook for about 10-12 minutes, turning occasionally, until the chicken is cooked through and the vegetables are tender and slightly charred. The internal temperature of the chicken should reach 165°F (74°C).
3. Use a meat thermometer to check the internal temperature of the chicken. Insert the thermometer into the thickest part of the chicken cube, being careful not to touch the skewer.
4. If the vegetables are browning too quickly, you can move the skewers to a cooler part of the grill or reduce the heat slightly.
5. Once the chicken is cooked through and the vegetables are tender, remove the skewers from the grill and let them rest for a few minutes before serving. This will allow the juices to redistribute, resulting in more tender and flavorful chicken.

Making the Creamy Green Sauce (Optional):

1. While the skewers are grilling, prepare the creamy green sauce. This sauce adds a delicious and refreshing element to the dish.
2. In a food processor or blender, combine the mayonnaise, cilantro, aji amarillo paste (or smoked paprika and cayenne pepper), minced garlic, jalapeño (if using), lime juice, and water.
3. Blend until smooth and creamy. Add more water, 1 tablespoon at a time, if needed to adjust the consistency. The sauce should be thick enough to cling to the skewers but thin enough to drizzle easily.
4. Taste and adjust the seasoning with salt and pepper as needed. You can also add more lime juice for extra tanginess or more jalapeño for extra heat.
5. Transfer the sauce to a serving bowl and refrigerate until ready to serve. The sauce can be made ahead of time and stored in the refrigerator for up to 3 days.

Serving the Peruvian Grilled Chicken Skewers:

1. Arrange the grilled chicken skewers on a serving platter.
2. Drizzle the creamy green sauce over the skewers, or serve it on the side for dipping.
3. Garnish with extra chopped cilantro, if desired.
4. Serve immediately and enjoy! These skewers are delicious on their own or served with a side of rice, quinoa, or a fresh salad.

Tips and Variations:

• Chicken: You can also use chicken breast for this recipe, but chicken thighs tend to be more flavorful and stay more moist during grilling. If using chicken breast, be careful not to overcook it.
• Vegetables: Feel free to use other vegetables, such as mushrooms, cherry tomatoes, or pineapple chunks.
• Spice Level: Adjust the amount of aji amarillo paste or cayenne pepper to control the spice level of the marinade and sauce.
• Marinade Time: For the best flavor, marinate the chicken overnight. However, even a few hours of marinating will make a difference.
• Grilling: If you don’t have a grill, you can also cook the skewers in a grill pan on the stovetop or bake them in the oven at 400°F (200°C) for about 20-25 minutes, turning occasionally.
• Serving Suggestions: Serve these skewers with a side of Peruvian rice (arroz chaufa), quinoa salad, or a simple green salad. They are also great as part of a larger barbecue spread.

Enjoy your delicious Peruvian Grilled Chicken Skewers! I hope you love this recipe as much as I do. It’s a flavorful and fun way to enjoy grilled chicken and vegetables. The creamy green sauce is the perfect complement to the savory skewers. Buen provecho!

Conclusion:

So there you have it! These Peruvian Grilled Chicken Skewers are truly a flavor explosion you won’t soon forget. From the vibrant, herbaceous marinade to the smoky char of the grill, every bite is a little piece of Peruvian sunshine. I genuinely believe this recipe is a must-try, not just because it’s incredibly delicious, but because it’s surprisingly easy to make. It’s a fantastic way to impress your friends and family with minimal effort, and it’s a guaranteed crowd-pleaser at any barbecue or summer gathering.

Why is this recipe a must-try? Well, beyond the incredible taste, it’s all about the versatility. The marinade works wonders on chicken, but don’t be afraid to experiment! Try it with pork tenderloin, shrimp, or even firm tofu for a vegetarian option. The combination of aji amarillo paste, garlic, lime juice, and cilantro creates a symphony of flavors that elevates any protein or vegetable to new heights. Plus, grilling adds that irresistible smoky element that takes it over the top. It’s a simple recipe that delivers complex and unforgettable flavors.

Now, let’s talk serving suggestions and variations! I personally love serving these skewers with a side of fluffy quinoa and a vibrant Peruvian salsa criolla (a simple onion and tomato relish). A creamy avocado crema would also be a fantastic addition, adding a cool and refreshing contrast to the spicy chicken. For a complete Peruvian feast, consider pairing them with some anticuchos (grilled beef heart skewers) and papas a la huancaína (potatoes in a creamy cheese sauce). Trust me, your taste buds will thank you!

But the fun doesn’t stop there! Feel free to get creative with your own variations. If you’re looking for a spicier kick, add a pinch of cayenne pepper or a few drops of your favorite hot sauce to the marinade. For a sweeter flavor profile, you could incorporate a touch of honey or maple syrup. And if you don’t have access to a grill, don’t worry! These skewers can also be cooked in a cast-iron skillet or under the broiler. Just be sure to keep a close eye on them to prevent burning.

Ready to embark on your Peruvian culinary adventure? I truly hope you give these Peruvian Grilled Chicken Skewers a try. I’m confident that you’ll love them as much as I do. The recipe is straightforward, the ingredients are readily available, and the results are simply outstanding. It’s a perfect way to add some excitement to your weeknight dinners or impress your guests at your next backyard barbecue.

Once you’ve made them, I’d absolutely love to hear about your experience! Did you make any modifications to the recipe? What did you serve them with? What did your family and friends think? Share your photos and stories in the comments below! Your feedback is invaluable, and it helps me continue to create and share delicious recipes that you’ll love. So go ahead, fire up the grill, and get ready to experience the vibrant flavors of Peru!

Happy grilling, and I can’t wait to hear what you think!