Anticuchos de Pollo (Peruvian Chicken Skewers)

🛒 Ingredients

• Chicken breast 200 g · 220 kcal
• Aji Panca paste 40 g · 40 kcal
• Red wine vinegar 20 g · 7 kcal
• Garlic, minced 15 g · 23 kcal
• Cumin powder 2 g · 8 kcal
• Dried oregano 1 g · 3 kcal
• Vegetable oil 20 g · 180 kcal

👨‍🍳 Instructions

1. Cut the chicken breasts into 1-inch (2.5 cm) cubes and set aside. If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
2. In a large bowl, combine the aji panca paste, red wine vinegar, minced garlic, cumin powder, dried oregano, vegetable oil, salt, and black pepper. Mix well to create the marinade.
3. Add the chicken cubes to the marinade, ensuring all pieces are well coated. Cover the bowl and refrigerate for at least 2 hours, preferably 4 hours or overnight, for best flavor.
4. Thread the marinated chicken cubes onto the soaked skewers, about 3-4 pieces per skewer. Brush any remaining marinade over the skewered chicken.
5. Preheat a grill or grill pan over medium-high heat. Grill the anticuchos for 3-5 minutes per side, turning occasionally, until the chicken is cooked through and has a nice char.
6. Serve the Anticuchos de Pollo hot, typically accompanied by boiled potatoes and choclo (Peruvian corn).