Peruvian·non-vegetarian·easy

Peruvian Grilled Chicken Skewers with Ají Verde Sauce

Name: Peruvian Grilled Chicken Skewers with Ají Verde Sauce
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4 servings
Cuisine: Peruvian
Ingredients: 700g boneless skinless chicken thighs; 3 tbsp ají panca paste; 3 tbsp soy sauce; 2 tbsp red wine vinegar; 4, minced garlic cloves; 1 tsp ground cumin; 1 tsp dried oregano; to taste salt and black pepper; 2 tbsp ají amarillo paste; 1 cup, packed fresh cilantro; 1/2 cup mayonnaise; 2 tbsp lime juice; 1 small, thinly sliced red onion; 2 tbsp vegetable oil

These Peruvian chicken skewers, marinated in a punchy ají panca and soy sauce mixture, capture the smoky, tangy spirit of anticuchos, but with chicken instead of beef heart. As you grill them, the aroma of cumin and garlic fills the air, evoking the bustling street stalls of Lima. The bright, creamy ají verde sauce—blended from fresh ají amarillo, cilantro, and lime—cools the smoke and adds a vibrant kick. Perfect for a summer cookout, these skewers are juicy, charred, and irresistible. Serve with grilled corn and boiled potatoes for a true Peruvian feast.

40 min(prep 25 + cook 15)

4 servings

480 kcal

Ingredients

boneless skinless chicken thighs700g
ají panca paste3 tbsp
soy sauce3 tbsp
red wine vinegar2 tbsp
garlic cloves4, minced
ground cumin1 tsp
dried oregano1 tsp
salt and black pepperto taste
ají amarillo paste2 tbsp
fresh cilantro1 cup, packed
mayonnaise1/2 cup
lime juice2 tbsp
red onion1 small, thinly sliced
vegetable oil2 tbsp

Directions

1
Cut chicken thighs into 3cm cubes and place in a bowl. Add ají panca paste, soy sauce, red wine vinegar, minced garlic, cumin, oregano, salt, and pepper. Mix well, cover, and marinate in the refrigerator for at least 2 hours or overnight.
2
Soak wooden skewers in water for 30 minutes if using. Thread marinated chicken onto skewers, leaving a little space between pieces.
3
For the ají verde sauce: In a blender, combine ají amarillo paste, cilantro, mayonnaise, lime juice, and a pinch of salt. Blend until smooth. Adjust consistency with a little water if needed. Set aside.
4
Preheat a grill or grill pan over medium-high heat. Brush with vegetable oil. Grill skewers for 6-8 minutes per side, until chicken is cooked through and nicely charred.
5
Meanwhile, quickly grill the sliced red onion until slightly softened and charred, about 2 minutes per side.
6
Serve skewers hot, topped with grilled red onion, with ají verde sauce on the side. Accompany with boiled potatoes or corn if desired.

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