Anticuchos De Pollo: Grilled Chicken Skewers with a Peruvian Twist

The scent of grilling meat always brings me back to summer evenings spent with my family. But there’s one aroma that stands out – the smoky, slightly spicy fragrance of anticuchos grilling over charcoal. My aunt, who lived in Peru for many years, would make them for our backyard barbecues, and the vibrant flavors always transported me to the bustling street food stalls of Lima. The tender chicken, infused with aji panca and spices, was always a hit, and I’ve been recreating her recipe ever since.

Recipe Overview

• Prep Time: 12 hours 15 minutes
• Cook Time: 10 minutes
• Total Time: 12 hours 25 minutes (includes marinating)
• Servings: 4-6
• Dietary Type: Gluten-Free

Ingredients

• 12 garlic cloves
• 1 tablespoon cumin
• ¼ cup mild chili pepper paste (aji panca, if available)
• ½ cup vinegar, divided
• 1 tablespoon salt
• 2 teaspoons fresh ground pepper
• 4 chicken breast halves
• 1 red bell pepper
• 1 large red onion
• About 15 fresh large mushrooms
• ½ cup vegetable oil
• About 15 wooden skewers

Equipment Needed

• Mortar and pestle (or garlic press)
• Large bowl
• Cutting board
• Knife
• Grill

Instructions

1. Begin by preparing the garlic. The best way to unleash its flavor is to mash the garlic cloves with a rock, or with a mortar and pestle. If necessary, add a little water to create a paste. A garlic press will also work.

2. Now, prepare the marinade. In a bowl, mix the crushed garlic, ¼ cup of the vinegar, ¼ cup chili pepper paste (aji panca, if available), 1 tablespoon cumin, 1 tablespoon salt, and 2 teaspoons freshly ground pepper. This marinade is the heart of the anticuchos, so ensure all the flavors are well combined.

3. Cut the chicken breasts into 1 inch by 2 inch cubes. Place the chicken pieces in the bowl with the marinade and stir well, ensuring that each piece is thoroughly coated.

4. Marinate the chicken for at least one hour. For the best flavor, marinate it overnight in the refrigerator. The longer it marinates, the more tender and flavorful the chicken will become.

5. While the chicken marinates, prepare the vegetables. Peel the onion and cut it into 1 inch wedges. Remove the seeds and the white part of the bell pepper, and cut it into 1 inch chunks. If using, clean the mushrooms.

6. Once the chicken has marinated, it’s time to assemble the skewers. Place the chicken and vegetable pieces on the wooden skewers, alternating the chicken with the vegetables. I like to start and end with a piece of chicken to prevent the vegetables from drying out too much.

7. Prepare the basting mixture. In a small bowl, mix ½ cup vegetable oil, ¼ cup vinegar, and a pinch of cumin. This mixture will keep the chicken moist and add another layer of flavor during grilling.

8. Prepare the grill for medium-high heat. Make sure the grates are clean and lightly oiled to prevent sticking.

9. Grill the chicken skewers for 5 minutes on each side. During cooking, baste the chicken several times with the basting mixture. The key is to keep turning them regularly to ensure even cooking and prevent burning.

10. To check for doneness, cut a piece of the chicken. If the chicken is still pink on the inside, place it back on the grill, checking frequently. Be careful not to overcook the chicken, as it can become dry.

11. Remove the chicken from the grill. Let them rest for a few minutes before serving.

Expert Tips & Tricks

• If you can’t find aji panca paste, you can substitute with another mild chili paste, but the flavor will be slightly different. Consider adding a touch of smoked paprika to compensate for the smoky flavor of aji panca.
• Soak the wooden skewers in water for at least 30 minutes before grilling to prevent them from burning.
• For extra flavor, add a squeeze of lime juice to the chicken skewers just before serving.
• If you don’t have a grill, you can broil the skewers in the oven. Place them on a baking sheet lined with foil and broil for about 5-7 minutes per side, or until cooked through. Watch them closely to prevent burning.
• Don’t overcrowd the grill. Work in batches if necessary to ensure the chicken cooks evenly.

Serving & Storage Suggestions

Anticuchos de pollo are best served immediately off the grill, while they are still hot and juicy. They pair perfectly with a side of fluffy rice and grilled corn on the cob, just like my aunt used to make. A simple green salad with a tangy vinaigrette also complements the richness of the chicken.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, you can microwave them (although this can make the chicken a bit dry), or reheat them gently in a skillet over medium heat with a little bit of oil or water to prevent them from drying out.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	418 kcal	N/A
Calories from Fat	310 g	74%
Total Fat	34.5 g	53%
Saturated Fat	5.5 g	27%
Cholesterol	46.4 mg	15%
Sodium	1797.6 mg	74%
Total Carbohydrate	9.9 g	3%
Dietary Fiber	1.9 g	7%
Sugars	3.1 g	12%
Protein	16.8 g	33%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Vegetarian Anticuchos: Substitute the chicken with firm tofu or halloumi cheese. Marinate the tofu or halloumi in the same marinade and grill as directed.
• Spicy Anticuchos: Add a finely chopped habanero pepper or a teaspoon of cayenne pepper to the marinade for a spicier kick.
• Sweet and Tangy Anticuchos: Add a tablespoon of honey or brown sugar to the marinade for a touch of sweetness.
• Different Vegetables: Feel free to experiment with different vegetables on the skewers. Zucchini, yellow squash, cherry tomatoes, and pineapple all work well.
• Beef Anticuchos: While this recipe focuses on chicken, you can easily adapt it for beef heart, which is the traditional anticucho meat. Just be sure to trim the beef heart well and slice it thinly before marinating.

FAQs (Frequently Asked Questions)

Q: Can I use chicken thighs instead of chicken breasts?
A: Yes, you can definitely use chicken thighs. They tend to be more flavorful and stay moister on the grill. Just make sure to trim off any excess fat.

Q: Can I make the marinade ahead of time?
A: Absolutely! The marinade can be made up to 2 days in advance and stored in the refrigerator. This is a great way to save time on the day you plan to grill.

Q: Do I need to use wooden skewers, or can I use metal ones?
A: Metal skewers are a great alternative to wooden skewers. They don’t require soaking and can be reused. However, wooden skewers provide a slight smoky flavor.

Q: How do I prevent the chicken from sticking to the grill?
A: Make sure your grill grates are clean and lightly oiled before grilling. You can also brush the chicken skewers with a little bit of oil before placing them on the grill.

Q: Can I freeze the marinated chicken?
A: Yes, you can freeze the marinated chicken. Place the chicken in a freezer-safe bag or container and freeze for up to 3 months. Thaw overnight in the refrigerator before grilling.

Final Thoughts

Anticuchos de pollo are more than just grilled chicken skewers – they’re a taste of Peruvian culture and a celebration of vibrant flavors. I encourage you to try this recipe and experience the magic for yourself. Don’t be afraid to experiment with different variations and find what you enjoy most. And most importantly, share your creations with friends and family, creating your own memorable moments around the grill. Pair these flavorful skewers with a refreshing Pisco Sour for an authentic Peruvian experience. ¡Buen provecho!