Anticuchos de Pollo (Peruvian Chicken Skewers)


These Peruvian skewers are coated in a thick chile marinade that withstands the heat of the grill and clings to the chicken, yielding caramelized, charred bits.

Peruvian Chicken Skewers
Photo: Greg DuPree
8 skewers


  • 1/2 cup ají panca paste (about 4 ounce)

  • 5 tablespoons extra-virgin olive oil

  • 3 tablespoons red wine vinegar

  • 2 tablespoons gochujang

  • 1 tablespoon tamari or soy sauce

  • 1 1/2 teaspoons toasted cumin seeds

  • 1/4 teaspoon dried Mexican oregano

  • 1/8 teaspoon black pepper

  • 1 large garlic clove

  • 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch cubes

  • Huacatay dipping sauce


  1. Soak 8 (12-inch) wooden skewers in water 30 minutes.

  2. Meanwhile, preheat grill to very high (500°F to 550°F). Place ají panca paste, olive oil, vinegar, gochujang, tamari, cumin, oregano, pepper, and garlic in a blender; process until smooth, about 1 minute. Transfer mixture to a medium bowl; add chicken, and stir to coat. Let stand 5 minutes at room temperature.

  3. Remove skewers from water. Thread 4 to 5 chicken pieces onto each skewer, leaving a 1/2-inch space between pieces. Place kebabs on oiled grates; grill, covered, until charred and cooked through, about 4 minutes per side. Serve with huacatay dipping sauce.

Suggested Pairing

Lively South American red.

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