Anticuchos de Pollo (Chicken Skewers)

Ingredients

• 2 pounds chicken breast, cut into 1-inch cubes
• 0.5 cup Aji Panca paste
• 0.25 cup red wine vinegar
• 4 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 2 tablespoons vegetable oil
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 12 pieces bamboo skewers, soaked in water

Instructions

1. 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. 2

   Add the chicken cubes to the marinade and toss thoroughly to ensure every piece is well coated.

3. 3

   Cover the bowl with plastic wrap and refrigerate for at least 2 hours, though overnight is best for maximum flavor.

4. 4

   Thread 4 to 5 pieces of marinated chicken onto each soaked bamboo skewer, leaving space at the bottom for handling.

5. 5

   Preheat a grill or grill pan over medium-high heat and lightly oil the grates.

6. 6

   Place the skewers on the grill and cook for about 4 to 5 minutes per side.

7. 7

   While grilling, brush the chicken with any remaining marinade to keep the meat moist and flavorful.

8. 8

   Remove from heat once the internal temperature reaches 165°F (74°C) and serve immediately with boiled potatoes or corn.