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.

Best New Chef 2011 Stephanie Izard
Stephanie Izard
September 2019

Gallery

Credit: Greg DuPree

Recipe Summary

Yield:
Makes 8 skewers
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Soak 8 (12-inch) wooden skewers in water 30 minutes.

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  • 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.

  • 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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