Description
Simple recipe for flavorful Peruvian-style grilled chicken skewers marinated in aji panca paste.
Ingredients
Scale
- 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