Ingredients
- 1/2 cup red wine vinegar, such as Garnatxa Vinegar from Espelt Viticultors
- 2 tablespoons Aji Panca Paste
- 1 1/2 teaspoons soy sauce
- 1 large clove garlic, finely chopped
- 1 teaspoon fresh ginger, finely chopped
- 1 1/2 teaspoons ground cumin
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black peppercorns
- 1 1/2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
- Maldon Sea Salt for garnish
Special Equipment:
- 6-inch wooden skewers, soaked in water for 20 minutes
Instructions
To make the marinade, combine all ingredients except for the chicken and the sea salt in a small bowl and whisk to until the salt is dissolved. Set aside.
Place 3-4 pieces of chicken on each skewer. Put the skewers and the marinade in a large ziploc bag, refrigerate and let marinate for at least one hour, up to 6 hours (do not marinate longer because the acid in the vinegar will break down the proteins of the chicken and make it mealy).
Remove the chicken from refrigerator 30 minutes before cooking and let come to room temperature. While the skewers are coming to room temperature prepare the grill. Grill skewers on medium high heat until cooked through, about 6-7 minutes, flipping two-thirds of the way through. Alternatively, these can be cooked indoors using a grill pan or under the broiler.
Garnish with a sprinkling of Maldon salt and serve alongside boiled potatoes or white rice.