Peruvian Grilled Chicken Skewers

Peruvian Grilled Chicken Skewers, also known as anticuchos de pollo, are a fiery favorite that pack a punch of flavor in every bite.

Whether you’re hosting a summer cookout or meal-prepping for the week, these skewers are a must-try.

Let’s dive in!

Key Ingredients for Authentic Flavor

To achieve the full Peruvian flavor experience, gather these essential ingredients:

• Chicken: Boneless, skinless chicken thighs are preferred for their tenderness and juiciness, but chicken breast works in a pinch.
• Aji Panca Paste: A must-have for authentic flavor. It’s slightly smoky, mildly spicy, and adds deep red color.
• Garlic: Fresh minced garlic boosts the boldness of the marinade.
• Smoked Paprika and Cumin: Essential spices that offer warmth and depth.
• Red Wine Vinegar or Lime Juice: Adds the acidity needed to tenderize the chicken and balance the spice.
• Olive Oil: Helps emulsify the marinade and keeps the chicken moist during grilling.
• Optional Add-ins: Bell peppers and onions can be skewered with the chicken for color, texture, and added flavor.

How to Make the Marinade

A flavorful marinade is the foundation of great Peruvian grilled chicken. Here’s how to make it:

1. Start with the base: Combine aji panca paste, olive oil, red wine vinegar (or lime juice), minced garlic, smoked paprika, cumin, salt, and pepper.
2. Blend or mix: For a smoother texture and better flavor infusion, use a blender or food processor. You can also mix by hand if you prefer a chunkier texture.
3. Marinate the chicken: Pour the marinade over the chicken pieces in a large bowl or zip-top bag. Toss to coat thoroughly.
4. Let it rest: Marinate for at least 2 hours, but overnight in the refrigerator is ideal for the most flavorful result.
5. Optional tip: Reserve a small portion of the marinade before adding the raw chicken to use as a basting sauce while grilling.

Grilling Techniques for Perfect Skewers

Grilling is where the magic happens. Follow these steps to ensure your chicken skewers are juicy, smoky, and perfectly charred:

• Prep the grill: Heat a gas grill to medium-high or prepare a charcoal grill for direct heat cooking.
• Assemble the skewers: Thread the marinated chicken onto metal or pre-soaked wooden skewers. You can alternate with sliced bell peppers or red onions if desired.
• Grill time: Place skewers on the grill and cook for about 45 minutes per side, turning once, until the chicken is cooked through and has nice grill marks.
• Baste if desired: Use the reserved marinade (not the one used for raw chicken) to baste the skewers as they grill, adding extra moisture and flavor.
• Check doneness: Chicken should reach an internal temperature of 165°F (74°C).

What to Serve with Peruvian Chicken Skewers

Round out the meal with vibrant sides that complement the bold spices:

• Aji Verde Sauce: A creamy green Peruvian sauce made with cilantro, jalapeño, garlic, and lime. It adds a spicy, tangy contrast to the grilled chicken.
• Grilled Corn: Elote-style corn or simply charred corn on the cob adds smoky sweetness.
• Cilantro Lime Rice or Quinoa: A fresh, zesty base to soak up extra sauce.
• Avocado Salad: A cooling balance to the heat of the skewers.
• Roasted Potatoes or Sweet Potatoes: A hearty, earthy side that plays well with Latin flavors.

For drinks, pair with a crisp lager, a homemade chicha morada, or a refreshing Pisco Sour.

Storage, Meal Prep, and Leftovers

These skewers aren’t just great hot off the grill—they’re also fantastic for leftovers and meal prep:

• Storage: Store cooked chicken skewers in an airtight container in the fridge for up to 4 days.
• Freezing: Freeze uncooked marinated chicken for up to 3 months. Thaw overnight before grilling.
• Reheating: Warm in a 350°F oven or in a skillet with a splash of broth to retain moisture.
• Leftover ideas: Chop the chicken and use in wraps, rice bowls, tacos, or salads throughout the week.

Homemade Aji Verde Sauce (Bonus Recipe)

Aji verde is the iconic sauce that completes the dish. Here’s how to make it:

Ingredients:

• 1 cup fresh cilantro
• 12 jalapeños (seeds removed for less heat)
• 1 garlic clove
• 2 tablespoons lime juice
• 2 tablespoons mayonnaise or Greek yogurt
• 1 tablespoon olive oil
• Salt to taste

Instructions: Blend all ingredients until smooth. Adjust salt and lime juice to taste. Store in the fridge for up to 5 days. Use as a dip, drizzle, or marinade booster.

Recipe FAQ’s

Can I use chicken breast instead of thighs?

Yes, but thighs are more flavorful and juicy. If using breasts, don’t overcook them.

Can I cook these in the oven or air fryer?

Yes! Bake at 425°F (218°C) for 20 minutes, flipping halfway. In an air fryer, cook at 400°F (204°C) for about 1012 minutes.

Can I make this ahead?

Absolutely. Marinate the chicken a day ahead, and store grilled leftovers in the fridge for up to 4 days.