Peruvian Grilled Chicken Skewers

Why You’ll Love This Recipe

Peruvian Grilled Chicken Skewers, or “Anticuchos de Pollo,” are a flavorful and smoky dish made with marinated chicken threaded onto skewers and grilled to perfection. Known for their bold seasoning, these skewers offer a delicious balance of tangy, spicy, and savory notes. They’re perfect for cookouts, family dinners, or as an appetizer with a side of aji sauce.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

chicken thighs (boneless, skinless)garlicclovegarlic pasteaji panca paste (Peruvian red chili paste)red wine vinegarsoy saucesaltground cuminblack peppervegetable oilskewers (wooden or metal)

directions

Soak wooden skewers in water for at least 30 minutes to prevent burning if using.

Cut the chicken thighs into bite-sized chunks and place them in a large bowl.

In a blender or small bowl, combine garlic, garlic paste, aji panca paste, vinegar, soy sauce, salt, cumin, black pepper, and oil. Blend or whisk until smooth.

Pour the marinade over the chicken and mix well to coat evenly. Cover and refrigerate for at least 2 hours, preferably overnight.

Thread the marinated chicken pieces onto the skewers.

Preheat a grill or grill pan over medium-high heat.

Grill the skewers for about 4–5 minutes per side, or until the chicken is fully cooked and slightly charred.

Serve hot with a side of aji verde or your favorite dipping sauce.

Servings and timing

This recipe yields approximately 4 servings.Preparation time: 15 minutesMarinating time: 2–12 hoursGrilling time: 8–10 minutesTotal time: 2 hours 20 minutes (including minimum marinating)

Variations

Use chicken breast if preferred, but thighs remain juicier when grilled.

Add vegetables like bell peppers or onions between chicken pieces on skewers.

Substitute aji panca paste with mild chili paste if unavailable.

Serve over rice or with grilled potatoes for a complete meal.

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 oven at 300°F (150°C) until warmed through.Freezing is possible for up to 2 months; thaw overnight in the fridge before reheating.

FAQs

What is aji panca paste?

Aji panca is a Peruvian red chili that adds mild heat and a smoky-sweet flavor; it’s essential for authentic taste.

Can I bake these instead of grilling?

Yes, bake at 425°F (220°C) for about 15–20 minutes, turning once halfway through.

Do I need to marinate overnight?

Overnight is best for flavor, but 2 hours will still yield tasty results.

Is this dish spicy?

It has a mild heat; adjust the amount of aji panca to your preference.

Can I make this ahead of time?

Yes, marinate the chicken and keep it in the fridge up to a day in advance.

Can I use metal skewers?

Absolutely, they work great and don’t require soaking.

What sides go well with this?

Grilled corn, potato wedges, rice, or a fresh salad pair well.

Can I make this indoors?

Yes, a grill pan or broiler can be used if an outdoor grill isn’t available.

Is this gluten-free?

Use gluten-free soy sauce to make it suitable for gluten-free diets.

Can I use pork or beef?

Yes, the same marinade works well for other meats like pork or beef.

Conclusion

Peruvian Grilled Chicken Skewers are a vibrant and satisfying dish packed with smoky, tangy flavor. Ideal for summer grilling or indoor meals alike, they bring a taste of Peru to your table with every bite. Simple to make yet bold in flavor, they’re sure to become a favorite in your weekly menu.

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