Anticuchos de Pollo

Nutrition · per serving

Steps

1. 1

   If using a grill, preheat it to high heat. If using a grill pan or heavy skillet, preheat over medium-high heat until very hot. In a bowl, combine the aji panca paste, grated garlic, cumin, oregano, soy sauce, red wine vinegar, olive oil, salt, and black pepper for the marinade.

   40 g aji panca paste3 cloves garlic, finely grated1 tsp ground cumin1 tsp dried oregano20 ml soy sauce20 ml red wine vinegar15 ml olive oil4 g fine salt1 g black pepper
2. 2

   Add the chicken thighs to the marinade and mix well so every piece is coated. Let stand for 10 minutes at room temperature while you prepare the sauce and skewers. This short marinade is enough because the chicken is cut small and the paste is concentrated.

   500 g boneless skinless chicken thighs, cut into 3 cm pieces
3. 3

   For the sauce, stir together the mayonnaise, aji panca paste, lime juice, and grated garlic. Loosen with just enough warm water to make a spoonable sauce. Taste and adjust with a few extra drops of lime if you want more brightness.

   60 g mayonnaise20 g aji panca paste10 ml lime juice1 small clove garlic, finely grated10-15 ml warm water
4. 4

   Thread the marinated chicken onto the skewers without packing the pieces too tightly; a little space helps the edges char instead of steam. Lightly oil the grill grates or pan surface.

   4 wooden skewers, soaked if time allows500 g boneless skinless chicken thighs, cut into 3 cm pieces5 ml olive oil
5. 5

   Grill the skewers for 10-12 minutes total, turning every 2-3 minutes, until the chicken is lightly charred in spots and cooked through. The thickest pieces should reach 74°C, and the juices should run clear. Avoid excessive scorching, as the aji panca and garlic can darken quickly.

   500 g boneless skinless chicken thighs, cut into 3 cm pieces
6. 6

   Rest the skewers for 2 minutes so the juices settle, then serve hot with the aji panca sauce and lime wedges for squeezing over the top.

   2 lime wedges

Origin & History

Anticuchos are a beloved Peruvian street food with roots in the colonial era, when skewered grilled meats became a practical and flavorful way to cook inexpensive cuts. While the classic version is often made with beef heart, chicken anticuchos are now a popular home and street variation, especially when seasoned with aji panca and cooked over charcoal.