Peruvian·non-vegetarian·easy

Peruvian Grilled Chicken Skewers with Aji Verde

Name: Peruvian Grilled Chicken Skewers with Aji Verde
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Peruvian
Ingredients: 800g boneless skinless chicken thighs; 2 tbsp ají panca paste; 3 tbsp soy sauce; 4 garlic cloves, minced; 1 tsp ground cumin; 1 tsp dried oregano; 2 tbsp red wine vinegar; 2 tbsp vegetable oil; 1 tsp salt; 1/2 tsp black pepper; 1 cup fresh cilantro; 2 tbsp aji amarillo paste; 1/2 cup mayonnaise; 2 tbsp lime juice

Transport yourself to the bustling streets of Lima with these succulent grilled chicken skewers, marinated in a vibrant blend of ají panca, soy sauce, and garlic, then grilled to perfection. Served with a creamy, spicy ají verde sauce that cuts through the richness and adds a burst of fresh flavor. The chicken is tender and juicy, with a smoky char from the grill, while the sauce brings a bright, herby kick. This dish is a staple of Peruvian anticuchos culture, often enjoyed as a street food snack. Now you can recreate that magic at home, impressing your family and friends with authentic Peruvian flavors.

50 min(prep 20 + cook 30)

4 servings

450 kcal

Ingredients

boneless skinless chicken thighs800g
ají panca paste2 tbsp
soy sauce3 tbsp
garlic cloves, minced4
ground cumin1 tsp
dried oregano1 tsp
red wine vinegar2 tbsp
vegetable oil2 tbsp
salt1 tsp
black pepper1/2 tsp
fresh cilantro1 cup
aji amarillo paste2 tbsp
mayonnaise1/2 cup
lime juice2 tbsp

Directions

1
In a large bowl, whisk together ají panca paste, soy sauce, minced garlic, cumin, oregano, red wine vinegar, vegetable oil, salt, and black pepper. Add the chicken thighs and toss to coat evenly. Cover and refrigerate for at least 2 hours, preferably overnight.
2
If using wooden skewers, soak them in water for 30 minutes. Thread the marinated chicken onto skewers, leaving a little space between pieces.
3
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 nicely charred. Internal temperature should reach 75°C (165°F).
4
While the chicken grills, make the ají verde sauce: In a blender, combine cilantro, ají amarillo paste, mayonnaise, and lime juice. Blend until smooth. Season with salt to taste.
5
Serve the skewers hot with ají verde sauce on the side. Garnish with extra cilantro if desired.

#peruvian #grilled #chicken #spicy #skewers

🍽️ Join DishIndex for free

Save recipes, create collections and access Cook Mode.

Create a free account

Reviews

(0)

No reviews yet. Be the first to rate this recipe!