Oh my gosh, if you think grilling means just burgers and basic chicken breasts, you are missing out on a whole world of flavor! I’m obsessed with bringing authentic tastes home, and nothing captures that vibrant, smoky essence of a street-side grill in Lima quite like this recipe. We’re making the most incredible Peruvian Grilled Chicken Skewers, and trust me, they are game-changers. The magic ingredient here is the aji panca paste—it gives the chicken this deep, earthy, smoky red color without being overwhelmingly spicy. It’s shockingly simple, requiring just a quick marinade and a flash on the flame. Forget fancy equipment; this takes me straight back to vacation grilling!
Why You Will Love These Peruvian Grilled Chicken Skewers
Seriously, why wouldn’t you love these? They tick every single box for a perfect weeknight meal or an awesome backyard party platter. I keep coming back to this recipe because it hits the flavor jackpot with almost zero effort on my part.
- They are lightning fast once marinated! We’re talking 12 minutes on the hot grill, tops.
- That signature deep red color and smoky warmth comes straight from the aji panca paste—pure Peruvian magic.
- Cleanup is ridiculously easy since everything is on a stick! Hello, easy entertaining!
- You get that unbelievably juicy texture because we use chicken thighs, which never dry out.
Essential Ingredients for Authentic Peruvian Grilled Chicken Skewers
Getting that authentic Peruvian taste starts right here in the ingredient list. Don’t try to cheat on the main flavor profile, because the aji panca paste does all the heavy lifting here! We need about a pound and a half of chicken, which I always insist should be thighs for juiciness—breasts dry out too fast on the high heat of the grill. Everything else is pantry staples, except for that glorious red paste.
You’ll want to make sure all your components are prepped before you mix everything, especially if you are using wooden skewers and need to get them soaking first. Here’s exactly what you need to gather up for four servings of grilling perfection:
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch cubes
- 1/4 cup aji panca paste (this is non-negotiable for the flavor!)
- 2 tablespoons fresh lime juice
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 red onion, cut into chunks for skewering
- 1 bell pepper (I usually grab red or yellow), cut into chunks for skewering
- Wooden or metal skewers
Ingredient Notes and Substitution Tips
Let’s talk about the chicken first: while the recipe notes you *can* use chicken breast, I beg you, stick to thighs! They absorb the marinade better and stay tender. If you absolutely cannot find aji panca paste, which tends to be sold in Latin specialty stores, you can sometimes find blends with smoked paprika and a little bit of tomato paste, but it won’t be the true flavor. Also, soaking those wooden skewers is key, or they’ll just turn into charcoal sticks on the hottest part of the grill. Don’t forget to check out some ideas on flavor pairings, too, like great herbs to keep handy for other grilling adventures!
Equipment Needed for Perfect Peruvian Grilled Chicken Skewers
You don’t need a fancy setup for these flavorful skewers, which is another reason I love them so much! Preparation and grilling are straightforward, but having the right bits and pieces makes the process speedy and neat. Just grab these few simple things, and you’re practically halfway to dinner.
Here’s the shortlist of what you’ll need before you start combining that marinade:
- A medium-sized mixing bowl for tossing everything together.
- Your grill, whether it’s gas or charcoal—medium-high heat is the goal.
- Wooden or metal skewers (remember to soak the wood!).
- Tongs for safely turning the skewers over the flame.
- Plastic wrap or a lid to cover the bowl while it marinates.
Step-by-Step Instructions for Making Peruvian Grilled Chicken Skewers
Now for the fun part! Don’t rush the waiting game because that marinade is where all the gorgeous Peruvian flavor is hiding. We’re keeping this process super straightforward so you’re not stuck over the grill forever. Once you mix everything, it’s hands-off until it’s time to thread those gorgeous, red-stained chicken cubes onto the sticks.
We need about an hour minimum for the chicken to soak up the flavors, but honestly, if you can let it go longer, do it! That extra time makes such a difference when you bite into it later. And remember those wooden skewers? Make sure they’ve been soaking for at least 30 minutes – they need that water bath! Think about it: you want your chicken cooked, not your skewers burning up! If you ever feel like you need a fun refresher on other flavor bases, sometimes I look up tips on things like making great infused drinks while I’m waiting for dinner prep.
Marinating the Chicken for Flavorful Peruvian Grilled Chicken Skewers
Grab your bowl and toss those chicken cubes with the aji panca paste, lime juice, oil, cumin, oregano, salt, and pepper. Get in there with your hands and really make sure every single piece of chicken is coated in that beautiful crimson marinade. Cover the bowl tightly and stick it in the fridge for at least one hour. For the best, deepest flavor penetration in your Peruvian Grilled Chicken Skewers, try to let them sit for the full four hours if your schedule allows. It’s worth the patience!
Grilling Your Peruvian Grilled Chicken Skewers to Perfection
Heat up your grill to a solid medium-high. We want direct, hot heat to get those perfect char marks we are looking for! Once the grates are hot, carefully place the assembled skewers down. You need to turn them every few minutes—gently! This ensures all sides get beautifully seared and turn that nice dark color. They should take about 10 to 12 minutes total. You’ll know they are done when they feel firm to the touch and you see those beautiful, dark grill lines.
Tips for Success When Making Peruvian Grilled Chicken Skewers
I’ve wasted a few batches of these skewers in my time, learning the hard way what truly matters when you’re working with high heat and bright flavors. If you follow these little tips, your results will be consistently fantastic every single time you fire up the grill. Promise!
First off, let’s revisit the chicken cutting. I know the recipe says 1-inch cubes, but try to keep them roughly uniform in size. If you have some pieces that are tiny and others chunky, the little ones will dry out before the big ones are even cooked through. Aim for consistency!
Second, when you start skewering, don’t pack the ingredients too tightly against each other. If the chicken cubes are squished right up against the onion and pepper pieces, they won’t get that lovely charring effect. Leaving a tiny bit of air space between each item is crucial for maximizing that grilled texture.
Another thing I always do, especially if I’m cooking for a crowd, is to keep the leftover marinade. I pour it into a small saucepan, bring it to a rolling boil for a full minute—this kills any bacteria from the raw chicken—and then I use that hot sauce to baste the skewers during the last minute of grilling. That gives you another layer of pure, vibrant flavor!
Finally, please don’t walk away from the grill once these go on. Because they cook so fast, they turn on a dime from ‘perfectly juicy’ to ‘slightly overdone.’ Keep your hand on the tongs and turn them every few minutes so they develop that awesome all-around crust.
Serving Suggestions for Your Peruvian Grilled Chicken Skewers
So you’ve got these amazing, smoky, slightly spicy Peruvian Grilled Chicken Skewers—but what goes on the plate next? We need the perfect supporting cast, right? These skewers are rich in flavor, so usually, I keep the sides really bright and fresh to balance everything out. Think simple rice, maybe some perfectly seasoned potatoes, or a quick salad.
I often whip up a super simple cilantro-lime rice because the acidity just cuts right through the richness of the aji panca marinade. If you’re feeling fancy, a traditional Salsa Criolla (thinly sliced red onion, cilantro, and lime juice) is divine on top! And hey, if you need a fun, tropical beverage to wash it all down, you absolutely have to check out this tropical mango-pineapple blast—it’s the perfect bright counterpoint to the smoky chicken!
Storage and Reheating Instructions for Leftover Peruvian Grilled Chicken Skewers
First off, if you have any leftovers of these flavor bombs, you are incredibly lucky! Since we used those juicy chicken thighs, they actually reheat pretty well, which isn’t always the case with grilled meat. You definitely want to store any leftover Peruvian Grilled Chicken Skewers properly so they don’t dry out overnight. Take the chicken and veggies right off the skewers and place them into an airtight container. Keep that sealed container in the fridge; they should be great for up to three days!
Now, reheating is the tricky part. Microwaving them flat out dries them up, and nobody wants chewy chicken! I highly recommend you reheat them *gently* in a pan with just a splash of water or chicken broth over medium-low heat, covered. This steams them slightly and brings the moisture back. It takes about 5 minutes, and they taste almost as good as fresh!
Frequently Asked Questions About Peruvian Grilled Chicken Skewers
I get so many questions once people fall in love with these skewers! It makes total sense; everyone wants to make sure they get that awesome authentic flavor profile right. Here are some of the things readers ask me most often about preparing these delicious Peruvian Grilled Chicken Skewers.
Can I make these Peruvian Grilled Chicken Skewers ahead of time?
You totally can! In fact, I encourage marinating them overnight if you can manage it. The longer they sit in the fridge, the more tender they get. As for assembling them—threading the ingredients onto the skewers—you can do that a few hours ahead of time. Just keep the assembled skewers covered tightly in plastic wrap and pop them back in the fridge. Pull them out about 20 minutes before hitting the grill so they aren’t ice cold when they hit the heat.
How spicy is the aji panca paste used in these Peruvian Grilled Chicken Skewers?
This is a great question because many people worry about excessive heat, but aji panca is lovely! It’s generally considered mild to medium when it comes to heat—it gives you more of a smoky, fruity flavor than a burning sensation. If you find your paste is spicier than expected, just add a tiny bit more olive oil or lime juice to your marinade mix to mellow it out a bit. If you’re looking for non-alcoholic options to serve alongside, I sometimes browse for ideas on the best non-alcoholic spirits for mocktails!
Estimated Nutritional Data for Peruvian Grilled Chicken Skewers
Listen, when you’re grilling up something this delicious and flavorful, you might think you’re blowing your entire diet, but honestly, these Peruvian Grilled Chicken Skewers are surprisingly well-behaved! Because we rely on the lime, spices, and that amazing aji panca paste for flavor instead of heavy sauces, the numbers stay pretty reasonable. Remember, this is just an estimate based on my recipe, so if you make big tweaks, your numbers will change, naturally.
This data is based on two skewers serving size, which feels like a perfect portion for a main course right alongside some rice. I always love seeing the high protein count—it keeps you feeling satisfied long after you’ve finished eating!
Here’s the breakdown:
- Serving Size: 2 skewers
- Calories: 320
- Total Fat: 15g (with only 4g saturated fat—yay for olive oil!)
- Protein: 35g (That’s huge!)
- Carbohydrates: 10g
- Sugar: 4g
- Sodium: 450mg
See? Delicious smoky flavor doesn’t have to mean high guilt. Enjoy every last bite of your beautiful Peruvian Grilled Chicken Skewers!
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Peruvian Grilled Chicken Skewers
- Total Time: 1 hour 32 min
- Yield: 4 servings 1x
- Diet: Low Fat
Description
Simple recipe for flavorful Peruvian-style grilled chicken skewers marinated in aji panca paste.
Ingredients
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch cubes
- 1/4 cup aji panca paste
- 2 tablespoons lime juice
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 red onion, cut into chunks for skewering
- 1 bell pepper (any color), cut into chunks for skewering
- Wooden or metal skewers
Instructions
- In a bowl, combine the chicken cubes, aji panca paste, lime juice, olive oil, cumin, oregano, salt, and pepper. Mix well to coat the chicken.
- Cover the bowl and marinate the chicken in the refrigerator for at least 1 hour, or up to 4 hours.
- If using wooden skewers, soak them in water for 30 minutes before use.
- Thread the marinated chicken pieces onto the skewers, alternating with pieces of red onion and bell pepper.
- Preheat your grill to medium-high heat.
- Place the skewers on the preheated grill.
- Grill for 10 to 12 minutes, turning occasionally, until the chicken is cooked through and has nice grill marks.
- Remove from the grill and serve immediately.
Notes
- You can substitute chicken breast for thighs, but thighs remain juicier.
- Serve these skewers with rice or a simple salad.
- Prep Time: 20 min
- Cook Time: 12 min
- Category: Main Course
- Method: Grilling
- Cuisine: Peruvian
Nutrition
- Serving Size: 2 skewers
- Calories: 320
- Sugar: 4
- Sodium: 450
- Fat: 15
- Saturated Fat: 4
- Unsaturated Fat: 11
- Trans Fat: 0
- Carbohydrates: 10
- Fiber: 2
- Protein: 35
- Cholesterol: 110
Keywords: Peruvian, grilled chicken, skewers, aji panca, chicken thighs, grilling recipe