Greetings fellow food enthusiast! Today, I want to share with you a recipe that I hold near and dear to my heart. It’s a dish that’s bursting with flavor and will transport your taste buds straight to the vibrant streets of Peru. It’s none other than the Grilled Chicken Skewers, or as they’re known in Peru, Anticuchos De Pollo.
Peruvian cuisine is known for its bold flavors and unique spice blends, and Anticuchos De Pollo is no exception. This recipe combines tender chicken breast halves marinated in a fiery blend of chili pepper, cumin, vinegar, and garlic cloves. The chicken is then skewered alongside mushrooms, red onion, and red bell pepper, resulting in a juicy and mouth-watering meal that you won’t be able to resist.
I’m Chef Stephanie Izard, and with this recipe, I want to bring the taste of Peru straight to your kitchen. I’ve been perfecting this dish for years now by traveling around South America and learning from the best local chefs. Trust me when I say that it’s worth every bit of trial and error.
So get ready for an explosion of flavors that’ll leave you feeling like you’ve traveled across oceans without ever leaving your home. Without further ado, let’s dive into the exciting world of Peruvian cuisine with this delicious Anticuchos De Pollo (Grilled Chicken Skewers) recipe.
Why You’ll Love This Recipe
Are you ready to experience the bold and delicious flavors of Peruvian cuisine? Look no further than this Grilled Chicken Skewers (Anticuchos De Pollo) recipe, packed with mouthwatering spices that will surely leave you wanting more.
This recipe is not only a crowd-pleaser, but it’s also incredibly easy to make. With just a handful of ingredients including chicken breast halves, mushrooms, red onion, and red bell peppers, paired with spices like cumin, chili pepper, and garlic cloves, you can enjoy the richness of a Peruvian meal right in your own backyard.
Not only is this dish quick and easy to prepare, but it’s also versatile. You can choose to use boneless skinless chicken breasts or chicken thighs and experiment with different spices or marinades to cater to your own unique taste preferences.
Once you’ve skewered the marinated chicken with veggies on wooden kabobs, cook them on a hot grill to lock in the juices and smoky flavors. The final touch? Serve them with a sauce made from Peruvian ingredients like ají panca paste and red wine vinegar for an extra layer of flavor.
Whether you’re in the mood for a delicious weeknight dinner or hosting a summer barbeque get-together with friends, these Grilled Chicken Skewers are guaranteed to satisfy your cravings while impressing your guests.
Don’t miss out on this delectable Pollo Peruvian dish that has earned its place as one of my all-time favorites! Trust me; once you try it out for yourself, you won’t be able to resist indulging in this tasty treat again and again.
Here are the ingredient lists to prepare these delicious Peruvian Anticuchos De Pollo or Grilled Chicken Skewers.
Chicken and Vegetables
- 2 boneless, skinless chicken breasts, cut into 1-inch cubes
- Salt and pepper (to taste)
- 1 red onion, cut into wedges
- 8 oz mushrooms, stems removed
- 1 red bell pepper, cored and seeded, cut into small pieces
- ¼ cup red wine vinegar
- 4 garlic cloves, minced
- 2 tablespoons ají panca paste (Peruvian chili paste)
- 1 tablespoon chili pepper paste (gochujang can also be used)
- 1 teaspoon ground cumin
- Metal skewers
Note: You can also use chicken thighs instead of breasts.
The Recipe How-To
Step 1: Marinate the Chicken
In a large bowl, mix together 1 cup of vinegar, 2 tablespoons of Panca paste, 4 minced garlic cloves, 1 teaspoon of cumin, 1 teaspoon of fresh ground black pepper, and 2 teaspoons of salt. Cut the boneless, skinless chicken breasts into 1-inch cubes and add to the marinade. Mix well to make sure each piece is covered. Cover the bowl with plastic wrap and refrigerate for at least an hour, or overnight.
Step 2: Prepare the Skewers
While the chicken is marinating, cut up your chosen vegetables: mushrooms, red onion, and red bell pepper all work well. Thread the vegetables onto skewers alternating with pieces of chicken.
Step 3: Grill the Skewers
Preheat your grill to medium-high heat. Drain any excess marinade from the skewers or blot them with paper towels. Place the skewers on the hot grill, turning them occasionally until they are cooked through and have some char on them – about 10-12 minutes. Keep an eye on them to prevent them from burning.
For an even more Peruvian twist, serve with a side of Aji Verde sauce made from blending together 1/4 cup of Aji Panca paste, 2 tablespoons of red wine vinegar, 2 minced garlic cloves, and a handful of fresh cilantro in a blender or food processor. Drizzle this over your grilled skewers for an extra burst of flavor!
Note: If using chicken thighs instead of chicken breasts, adjust cooking time accordingly as they will take longer to cook. You can also try mixing it up by using chicken hearts (Pinchos de Corazon) or even grilled beef for a Cuban twist!
Substitutions and Variations
As a versatile recipe, there are many substitutions and variations that can be made for these grilled chicken skewers. One great substitution is to use different types of meat such as beef or pork in place of the chicken. For a richer and more savory flavor, consider using grilled beef instead of chicken breast.
In addition to the meat substitution, you can also change up the vegetables used in this recipe. Bell peppers, mushrooms, and red onions are classic vegetables used in Peruvian Anticuchos de Pollo, but you can also use zucchini, eggplant, or any other vegetable of your choice.
If you’re looking for a spicy kick in this dish, try adding some fresh jalapeno peppers or even habaneros for an extra burst of heat. Alternatively, if you don’t like spicy food, omit the chili peppers altogether and just rely on the smoky flavor from the grill to make your dish stand out.
For a heartier meal, serve these skewers with rice or quinoa salad. A side of creamy avocado salsa or guacamole works well with this dish too. If you are looking for another sauce option besides the traditional Peruvian-style Aji Verde sauce, try adding a Caribbean-style mojo marinade over your skewers for some tangy flavor.
Whether you want to mix up the types of meat or vegetables used in this recipe, add some heat with chili peppers, or experiment with a new sauce variation – there are plenty of ways to customize these grilled chicken skewers to suit your taste buds.
Serving and Pairing
Now that your grilled chicken skewers (anticuchos de pollo) are ready, it’s time to choose the perfect pairing for them. These tasty delights can be served on their own or accompanied by a variety of dishes. They pair well with a light salad or some grilled vegetables, such as mushrooms, red onion, and red bell pepper.
For a more substantial meal, consider serving your grilled chicken skewers with rice, either plain or seasoned with cumin and chili pepper to complement the flavors of this Peruvian dish. You can also add some garlic-infused potatoes and a refreshing bowl of mixed greens on the side.
Another popular option is to serve your anticuchos de pollo with a side of Aji Verde sauce, which is made with fresh herbs like cilantro and parsley that give it a refreshing taste. This traditional sauce from Peru will add an extra layer of flavor to your grilled chicken skewers.
If you prefer something more exotic, then try pairing your anticuchos de pollo with Pinchos De Corazon (grilled beef heart) or Cuban-style grilled beef. These dishes not only provide a rich flavor but also complement the smoky essence of your Pollo Peruvian chicken skewers.
As for drinks, a cold beer or mojito cocktail elevates the flavors of this classic Peruvian dish. Non-alcoholic drink options include iced tea or lemonade for refreshing burst when enjoyed under the sun at a summertime cookout.
Whatever you decide to pair with your grilled chicken skewers, be sure to enjoy them while they’re hot and juicy for the best experience possible!
Make-Ahead, Storing and Reheating
One great thing about grilled chicken skewers is that they can be made ahead of time and stored for later use. If you’re meal prepping, these skewers work great as a protein-packed lunch or dinner option.
To make ahead, marinate the chicken for at least 2 hours or up to overnight. Once marinated and skewered, the chicken can be grilled and then stored in an airtight container in the refrigerator for up to 4 days.
When reheating, it’s best to use an oven or toaster oven to ensure that the chicken stays tender and juicy. Preheat your oven to 350°F (175°C) and reheat the skewers for 10-12 minutes until heated through.
If you’ve made a large batch of skewers and have leftovers, you can also freeze them for later use. Simply let them cool completely before transferring them to a freezer-safe container or bag. These will keep well in the freezer for up to 3 months.
When ready to eat, simply thaw in the refrigerator overnight before reheating using your preferred method.
With proper storage and reheating techniques, these grilled chicken skewers will maintain their flavor and texture, making them a delicious meal option even on busy days.
Tips for Perfect Results
To ensure perfect results for your Grilled Chicken Skewers (Anticuchos De Pollo), I have some tips to share with you, dear reader.
Firstly, make sure to marinate the chicken overnight for the best flavor. The longer the chicken sits in the marinade, the more flavor it will absorb. Trust me; this step is worth waiting for!
Secondly, when skewering the chicken and vegetables, alternate them in a colorful pattern. This not only looks visually appealing, but also ensures that everything cooks evenly.
Next, make sure to preheat your grill or grill pan to high heat before placing the skewers on it. This ensures that the outside of the chicken gets a nice sear while keeping the inside juicy.
When grilling the skewers, resist the urge to flip them too often. Allow them to cook for at least 4-5 minutes on one side before flipping them over. This allows for those beautiful grill marks and also prevents the chicken from sticking to the grill.
Finally, let your grilled chicken skewers rest for a few minutes before serving. Resting allows for the juices to settle and redistribute throughout the meat, ensuring tender and juicy chicken.
By following these simple tips, you can be sure that your Grilled Chicken Skewers will turn out perfectly every time!
As we wrap up this recipe article on grilled chicken skewers (anticuchos de pollo), allow me to address some frequently asked questions (FAQ). Whether you’re a seasoned cook or a beginner, having a clear understanding of the recipe’s ins and outs can save you time, effort and help you achieve the perfect results. Here are some answers to the most common inquiries related to this recipe that should guide you through any unforeseen issues.
What is anticucho sauce made of?
In the Andes region, Anticuchos are often served with a flavorful sauce. The sauce is made by mixing garlic, onion, cilantro, vinegar, lemon juice, and beer, which is then spread onto the anticuchos. A garnish of parsley completes the dish.
How long to grill chicken skewers?
When preparing chicken kabobs, the cooking time will vary depending on the type of meat used. If white meat is being used, it will take approximately eight minutes, but if dark meat is used, it may take around nine minutes. It’s important to ensure that the chicken has reached an internal temperature of 165°F, which can be checked easily with the assistance of a good instant-read digital thermometer. Once cooked, the kabobs can be served hot straight from the grill without needing to rest beforehand.
What part of chicken is best for skewers?
For this recipe, I suggest using boneless skinless chicken thighs as they offer more flavor and juiciness compared to boneless skinless chicken breasts. Additionally, they can withstand an acidic marinade better without becoming tough or chewy. With yogurt or lemon as the base, boneless skinless chicken breasts can easily become unpleasantly leathery.
What temperature do you grill chicken kabobs?
When grilling chicken kabobs, it’s recommended to cook them at around 375 degrees Fahrenheit, which can be achieved using a charcoal grill, propane grill, or natural gas grill set on medium-high heat.
In conclusion, this grilled chicken skewers recipe (Anticuchos De Pollo) is a must-try for anyone who loves flavorful, tender, and juicy chicken. With its blend of Peruvian flavors and American grilling technique, these skewers are a perfect way to introduce your taste buds to new and exciting flavor combinations.
By following the tips and recommendations provided in this recipe article, you can create the perfect dish every time. Substituting ingredients or trying variations can also add an interesting twist to this classic recipe. Whether you’re making it for a crowd or just for yourself, these chicken skewers are sure to delight with their unique flavor profile.
So, fire up the grill, marinate those chicken skewers with the delicious spice blend, and savor each bite of this culinary adventure. Don’t forget to serve it with grilled corn and Aji Verde sauce for an authentic Peruvian experience.
We hope that you have enjoyed learning how to make this Grilled Chicken Skewers (Anticuchos De Pollo) recipe. Try out this recipe in your own kitchen today and let us know how it goes!
Grilled Chicken Skewers (Anticuchos De Pollo) Recipe
- 12 garlic cloves
- 1 tablespoon cumin
- 1/4 cup mild chili pepper, paste (aji panca, if available)
- 1/2 cup vinegar, divided
- 1 tablespoon salt (or to your taste)
- 2 teaspoons fresh ground black pepper
- 4 chicken breast halves (boneless, skinless)
- 1 red bell pepper
- 1 large red onion
- 15 large mushrooms (whole)
- 1/2 cup vegetable oil
- wooden skewer, soaked in water for 1 hour (15 skewers)
- Mash the garlic with a mortar and pestle or garlic press. Add a little water if necessary to make a paste. Make the marinade in a bowl, mixing the crushed garlic, 1/4 cup of the vinegar, 1/4 cup chile pepper paste, 1 tablespoons cumin, 1 tbsp salt, and 2 teaspoons black pepper.
- Cut the chicken breasts into 1 inch by 2 inch cubes. Place chicken pieces in bowl with the marinade and stir well. Marinate the chicken at least one hour or overnight in the refrigerator for best flavor.
- Peel the onion and cut into 1 inch wedges. Remove the seeds and the white part of the bell pepper and cut into 1 inch chunks. Place the chicken and vegetable pieces on the wooden skewers, alternating them.
- Make a basting mixture of 1/2 cup vegetable oil, 1/4 cup vinegar and a pinch of cumin.
- Prepare the grill and grill chicken skewers for 5 minutes on each side. Baste several times during cooking.
- Check doneness by cutting into a piece of chicken. If still pink on the inside, continue to grill checking frequently. Do not overcook.
- Remove from the grill and serve with rice and grilled corn on the cob.
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Dora is a chef well-versed in Brazilian and American cuisine. After a hard day's work in the kitchen of her restaurant, she finds the time to jot down recipes for her food blog. Her recipes are sure to delight foodies everywhere, as she strives to make each one unique and enjoyable to read.