Anticuchos de Pollo (Chicken Skewers)
Tender chicken breast cubes marinated in a smoky Peruvian chili sauce.
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Ingredients
- 2 pounds chicken breast, cut into 1-inch cubes
- 1/2 cup Aji Panca paste
- 1/4 cup red wine vinegar
- 4 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 2 tablespoons vegetable oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 12 pieces bamboo skewers, soaked in water
Instructions
- 1
In a large mixing bowl, whisk together the Aji Panca paste, red wine vinegar, minced garlic, oregano, cumin, salt, pepper, and vegetable oil.
- 2
Add the chicken cubes to the marinade and toss thoroughly to ensure every piece is well coated.
- 3
Cover the bowl with plastic wrap and refrigerate for at least 2 hours, though overnight is best for maximum flavor.
- 4
Thread 4 to 5 pieces of marinated chicken onto each soaked bamboo skewer, leaving space at the bottom for handling.
- 5
Preheat a grill or grill pan over medium-high heat and lightly oil the grates.
- 6
Place the skewers on the grill and cook for about 4 to 5 minutes per side.
- 7
While grilling, brush the chicken with any remaining marinade to keep the meat moist and flavorful.
- 8
Remove from heat once the internal temperature reaches 165°F (74°C) and serve immediately with boiled potatoes or corn.
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