Origin: Peruvian, South American
Method: Grill or SmokerJump to Recipe
I typically put quite a bit of work into my recipes, trying to tweak them and get them just right, before posting them. Last week was trial one of this recipe, and I fully expected to have to go through a few more versions before sending it out to the world. Sometimes, however, the stars all align and you strike gold with version one. This was exactly what happened last week when I made these Peruvian Anticuchos de Pollo. The entire family, loved them, including my 2 youngest kids that typically have a palate more resembling that of the 9 and 5 year olds that they are. My son, the more adventurous eater, even gave them his elusive “11 out of 10 rating” typically only seen when we have seafood. Thus my Grilled Char Siu post is going to get put off another week, because this is one recipe that had to be shared.
Peruvian food is so simple yet amazingly flavored with their traditional spices- L’Wren Scott
Traditionally the most common and famous version of antucuchos involves marinated and grilled beef hearts. I have had this version a couple times and it is absolutely delicious, so if you ever come across it at a Peruvian restaurant, don’t hesitate to try it. Still I am at the point of trying to balance tricking my family into eating things that I know they will like, but would not try if I told them what is was (Beer Braised Barbacoa and Jamaican Style Cast Iron Oxtail Stew). I even got the mother in law to eat the beef cheek barbacoa and she said it was some of the best shredded beef that she has had, lol. Anyway, I decided to try this out with chicken first and I am happy that I did.
Making the Peruvian Anticuchos de Pollo
As flavorful and delicious as these Peruvian Chicken Skewers are, they are also extremely easy to make once you have the ingredients. You just need red wine vinegar, cumin, vegetable oil, garlic, fresh oregano, salt, and Aji Panca paste. The Aji Panca paste may be the most difficult thing to aquire but we have seen it around some Latin markets. It is also readily available on Amazon or some online grocers.
Aji Panca is a Peruvian pepper that is moderately spicy with a fantastic and complex taste. It is a little bit smoky and a little bit fruity in flavor. It has a beautiful, rich red color that really makes this dish stand out, both in taste and appearance. Aji Panca Paste can be found in many Latino markets or can be ordered on Amazon.
Prepare the marinade
To prepare the marinade for the Peruvian Anticuchos de Pollo, simply mix the marinade ingredients together in a bowl.
Cube your chicken into bite sized pieces. You can use either white or dark meat for the recipe. We choose to use chicken breasts, though thighs would also be delicious.
Add the chicken to the bowl with the marinade and stir to cover all of the chicken. Cover and refrigerate overnight.
Prepare and grill the chicken skewers
Prepare your grill for 2 zone cooking with direct heat. Preheat to about a medium-high heat or about 400 degrees. While the grill is heating carefully skewer the marinated chicken onto the skewers. If using wooden skewers, be sure to soak them first.
Grill the Peruvian Chicken Skewers over direct heat, flipping and rotating them every few minutes.
Once the outside in nice and browned you can move the skewers to the side of the grill with less heat. Continue to cook until the chicken reached an internal temperature of 165 degrees and checked with an Instant Read Thermometer.
Once the meat has reached temp remove the skewers from the grill for serving.
If you love meat skewers as much as we do be sure to check out some of these other recipes from around the globe.
Serve the Peruvian Anticuchos de Pollo with rice, corn, beans, or your favorite side dishes.
While you are here, why not check out some of these other great Peruvian dishes.
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Peruvian Anticuchos de Pollo: Peruvian Chicken Skewers
- 2 Pounds Chicken cubed Breasts or boneless thighs
- 1/4 Cup Aji Panca Paste
- 2 Tablespoons Red Wine Vinegar
- 2 Tablespoons Vegetable Oil
- 1 Tablespoon Fresh Oregano or 2 teaspoons died
- 1 Tablespoon Minced Garlic
- 1/2 tea Cumin
- 1/2 tea Salt
- Combine the marinade ingredients in a bowl and mix to combine.
- Cube the chicken and add to the marinade. Cover as refrigerate overnight.
- When ready to cook, preheat your grill for medium-high heat, about 400 degrees. Set it up for 2 zone cooking.
- Carefully skewer the chicken onto the skewers. If using wooded skewers, soak them first.
- Grill the chicken, flipping the skewers every few minutes. Remove when the internal temperature of the chicken reaches 165 degrees and the chicken is cooked through. If some get done sooner than others, move those to the cooler side of the grill.
- Serve warm.