Anticuchos de Pollo (Peruvian Chicken Skewers)
Anticuchos, or grilled meat skewers, are a popular Peruvian street food. They are typically made with different types of marinated meats, the most popular being beef heart. This recipe for Anticuchos de Pollo, from The Pasta Shop's executive chef Scott Miller, pairs chicken with a tangy marinade of red wine vinegar, smoky aji panca chili paste, ginger and garlic. Serve with boiled potatoes or steamed white rice.
Recipe by The Market Hall Foods Kitchen, Food styling and photography by Asha Loupy
- Prep Time: 1 hour, 15 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour, 35 minutes
- 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 Tellicherry Peppercorns
- 1 1/2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
- Maldon Sea Salt, for garnish
- 6-inch wooden skewers, soaked in water for 20 minutes
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.