Forktionary

Anticuchos De Pollo Grilled Chicken Skewers Recipe

Experience the vibrant flavors of Peru with these succulent Anticuchos De Pollo! This recipe uses a traditional aji panca marinade, known for creating incredibly tender and flavorful chicken. Aji panca, a mild smoky red chili pepper, delivers an authentic Peruvian taste that's simply irresistible. Marinated overnight for maximum flavor, these chicken skewers are grilled to perfection and served with fluffy rice and sweet grilled corn on the cob – a complete and satisfying Peruvian feast. Perfect for a weeknight dinner or a special occasion!

Prep Time 30 mins
Cook Time 735 mins
Calories 418 kcal
Protein 33g
Rating 5.0 (1 Reviews)
Anticuchos De Pollo Grilled Chicken Skewers 71

Recipe Actions

Share this recipe:

Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Anticuchos De Pollo Grilled Chicken Skewers

  • 4 cloves garlic
  • 1 tablespoon 1/2 teaspoon ground cumin
  • 1/4 cup aji panca paste (or 2 tablespoons dried aji panca)
  • 1/2 cup red wine vinegar
  • 1 tablespoon salt
  • 2 teaspoons freshly ground black pepper
  • 1 1/2 lbs boneless, skinless chicken breasts
  • 1 green bell pepper
  • 1 medium red onion
  • Fresh Large Mushroom
  • 1/2 cup vegetable oil
  • 10-12 wooden skewers

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Anticuchos De Pollo Grilled Chicken Skewers? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make Anticuchos De Pollo Grilled Chicken Skewers

  1. Mash 4 cloves garlic with a rock or mortar and pestle until a paste forms. Add a teaspoon of water if needed.
  2. In a bowl, whisk together the garlic paste, 1/4 cup red wine vinegar, 1/4 cup aji panca paste (or 2 tablespoons dried aji panca, reconstituted in 2 tablespoons warm water), 1 tablespoon ground cumin, 1 tablespoon salt, and 2 teaspoons freshly ground black pepper.
  3. Cut 1.5 lbs boneless, skinless chicken breasts into 1-inch by 2-inch cubes.
  4. Add the chicken to the marinade, ensuring all pieces are coated. Marinate for at least 1 hour, or preferably overnight, in the refrigerator.
  5. While the chicken marinates, prepare the vegetables: peel and cut 1 medium red onion into 1-inch wedges. Core 1 green bell pepper, remove seeds and membranes, and cut into 1-inch chunks.
  6. Thread the chicken and vegetables onto wooden skewers, alternating chicken and vegetables.
  7. In a small bowl, whisk together 1/2 cup vegetable oil, 1/4 cup red wine vinegar, and 1/2 teaspoon cumin for the basting mixture.
  8. Preheat your grill to medium-high heat.
  9. Grill the skewers for 5-7 minutes per side, basting frequently with the oil mixture, until the chicken is cooked through and the vegetables are tender. Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C).
  10. Remove skewers from the grill and let rest for a few minutes before serving.
  11. Serve immediately with cooked rice and grilled corn on the cob.

Nutrition Information (Approximate per serving)

Sodium

74 g

Sugar

12g

Fat

27g

Carbs

3g

Recipe Tags (Choose a tag and find related recipes!)

Course Main Ingredient Cuisine Occasion Main Dish Poultry Dinner Party Summer Chicken South American Seasonal Peruvian Meat Chicken Breasts