Peruvian Grilled Chicken Skewers with Ají Verde Sauce
Welcome to the vibrant streets of Lima, where the aroma of chargrilled chicken and spicy ají verde fills the air. These succulent skewers, marinated in a zesty blend of lime, garlic, and ají amarillo, are a staple of Peru's anticucho culture. The chicken emerges from the grill with a smoky char, its juices locked in, while the creamy ají verde sauce adds a bright, herbaceous kick. Serve with crispy potatoes and a sprinkle of fresh cilantro for a truly authentic Peruvian experience that will transport your taste buds straight to the heart of South America.
Ingredients
- chicken thighs800g
- ají amarillo paste3 tbsp
- garlic4 cloves
- lime juice3 tbsp
- soy sauce2 tbsp
- ground cumin1 tsp
- dried oregano1 tsp
- salt1 tsp
- black pepper1/2 tsp
- vegetable oil2 tbsp
- fresh cilantro1 cup
- mayonnaise1/2 cup
- feta cheese100g
- red onion1
Directions
- 1
In a large bowl, whisk together ají amarillo paste, minced garlic, lime juice, soy sauce, cumin, oregano, salt, pepper, and vegetable oil. Add chicken cubes and toss to coat. Cover and refrigerate for at least 2 hours, preferably overnight.
- 2
Soak wooden skewers in water for 30 minutes to prevent burning.
- 3
Thread the marinated chicken onto the skewers, leaving a little space between pieces.
- 4
Preheat a grill or grill pan over medium-high heat. Grill the skewers for 10-12 minutes, turning occasionally, until chicken is cooked through and slightly charred.
- 5
Meanwhile, make the ají verde sauce: blend cilantro, mayonnaise, feta cheese, and a splash of lime juice until smooth. Season with salt to taste.
- 6
Serve the skewers hot with ají verde sauce, sliced red onion, and extra lime wedges.
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