Anticuchos De Pollo Grilled Chicken Skewers Recipe

Ingredients for Anticuchos De Pollo Grilled Chicken Skewers

• Garlic Cloves
• 1 tablespoon ground cumin
• Chili Pepper
• 1/4 cup red wine vinegar
• 1 tablespoon salt
• Fresh Ground Pepper
• Chicken Breast Halves
• Red Bell Pepper
• Red Onion
• Fresh Large Mushroom
• 1/2 cup vegetable oil
• Wooden Skewer

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.