The smell of charcoal grilling always takes me back to warm evenings, a gentle breeze, and the promise of something truly delicious. Lately, I’ve been craving those vibrant, zesty flavors that just pop in your mouth, and that’s exactly what inspired me to create these incredible Peruvian chicken skewers.
I remember the first time I tried authentic Pollo a la Brasa; it was at a small, unassuming spot in a bustling neighborhood, and the chicken was so incredibly tender and aromatic, I knew I had to figure out how to bring those flavors home. While these skewers aren’t exactly the same, they capture that same spirit of bright, savory deliciousness on the grill.
This recipe truly became a new favorite around my kitchen. It’s proof that sometimes the best way to travel the world is through your taste buds. If you’re looking for another incredibly flavorful chicken dish that packs a punch, you might enjoy my Chicken Pad Thai as well!
What You Need to Make This Recipe
For these Peruvian chicken skewers, it’s all about building layers of flavor. The aji amarillo paste, a sunshine-yellow chili that’s surprisingly mellow with a fruity undertone, is absolutely non-negotiable for that authentic taste, while the fresh lime juice brightens everything up and tenderizes the chicken beautifully. And don’t forget the garlic – I always go heavy on the garlic because it infuses so much warmth and depth into the marinade. If you’re keen on exploring more ways to use chicken in delicious, globally inspired meals, check out my recipe for Chicken Kofta with Garlic Yogurt Sauce.
How to Make Peruvian chicken skewers
Making these skewers starts with a dreamy marinade. I love to whisk together all those gorgeous spices, the vibrant aji amarillo, fresh garlic, and tangy lime juice in a big bowl, then toss the cubed chicken right in. Seeing the chicken transform from pale to beautifully golden as it soaks up all those flavors is so satisfying.
After letting it rest and absorb all that goodness – usually for a few hours, but overnight is even better – it’s time to thread the chicken onto skewers. Then comes the magic of the grill. The smell that wafts through the air as the chicken sizzles and gets those beautiful char marks is absolutely intoxicating. That moment when the chicken is perfectly cooked, juicy on the inside, and slightly caramelized on the outside, is pure joy. For another take on this vibrant cuisine, you might enjoy my full Peruvian Chicken recipe.
Pro Tips
Here are a few things I’ve learned that really make these Peruvian chicken skewers sing.
- Don’t skimp on the marinating time: Those two hours are the minimum, but if you can let the chicken soak in that flavorful marinade overnight, it will be incredibly tender and deeply infused with flavor. The acids in the citrus and vinegar really break down the chicken fibers.
- Monitor your grill temperature: A medium-high heat is ideal. You want to get a nice char on the outside without drying out the interior, so keep an eye on them and rotate frequently for even cooking.
- Cut the chicken uniformly: Ensuring your chicken pieces are roughly the same size means they’ll cook evenly. No one wants an overcooked piece next to a raw one on the same skewer!
My Secret Trick: Always reserve a little bit of the fresh marinade (before adding the chicken) to brush onto the skewers during the last few minutes of grilling. It keeps them moist and intensifies that incredible flavor right before serving.
How to Store Peruvian chicken skewers
- Store cooked Peruvian chicken skewers in an airtight container in the refrigerator for up to 3-4 days.
- To freeze, remove chicken from skewers and place in a freezer-safe bag or container, removing as much air as possible. It will last for up to 2-3 months.
- Reheat gently in a microwave, or for best results, in a pan on the stovetop or in the oven at 350°F (175°C) until warmed through.
Nutritional Benefits
These Peruvian chicken skewers are not only incredibly tasty but also pack some great nutritional benefits. Chicken breast is a fantastic source of lean protein, which is essential for muscle repair and growth, and the colorful spices like cumin and paprika add antioxidants while contributing to the dish’s vibrant flavor. It’s a meal that feels indulgent but is genuinely good for you.
FAQs
Can I make these Peruvian chicken skewers ahead of time?
Absolutely! The chicken actually benefits from a longer marinade. You can marinate the chicken for up to 24 hours in the refrigerator. Just be sure to keep it tightly covered until you’re ready to thread and grill.
What should I serve with these skewers?
I love serving these with a simple side of arroz con choclo (rice with corn), a fresh green salad, or some roasted sweet potatoes. A refreshing salsa criolla on the side, made with thinly sliced red onions and lime, also pairs wonderfully.
I don’t have a grill. Can I cook these another way?
Yes, you can! These skewers can be cooked in a hot skillet, on a grill pan, or even baked in the oven at 400°F (200°C) until cooked through, turning occasionally. You won’t get the same smoky char, but the flavor will still be incredible.
Where can I find aji amarillo paste?
Aji amarillo paste is key for that authentic Peruvian flavor. You can usually find it in the international aisle of larger grocery stores, at Latin American specialty markets, or easily order it online. It’s worth seeking out!
Peruvian Chicken Skewers
Ingredients
Equipment
Method
- Pat the chicken thigh pieces dry with paper towels. In a large bowl, whisk together the aji panca paste, minced garlic, ground cumin, dried oregano, white vinegar, 2 tablespoons of olive oil, kosher salt, and black pepper until well combined. Add the chicken pieces to the marinade, tossing to ensure every piece is thoroughly coated. Cover the bowl and refrigerate for at least 30 minutes, or ideally 2-4 hours for maximum flavor.
- If using wooden skewers, soak them in water for at least 20 minutes to prevent burning. While the chicken marinates, cut the red onion and bell pepper into roughly 1-inch pieces, similar in size to the chicken. If you soaked wooden skewers, drain them.
- Thread the marinated chicken pieces, red onion, and bell pepper onto the skewers, alternating them for even cooking and a beautiful presentation. Don't pack them too tightly, as this helps them cook evenly.
- Preheat your grill or grill pan to medium-high heat. Lightly brush the grill grates with the remaining 1 tablespoon of olive oil to prevent sticking.
- Place the skewers on the hot grill. Cook for 12-15 minutes, turning every 3-4 minutes, until the chicken is cooked through (no longer pink inside) and has beautiful char marks on all sides. The internal temperature of the chicken should reach 165°F (74°C).
- Remove the Peruvian chicken skewers from the grill and let them rest for a couple of minutes. Serve hot with fresh lime wedges for squeezing over the top.
Notes
Conclusion
I really hope you give these Peruvian chicken skewers a try. They’re such a flavorful adventure, perfect for a weeknight meal or a weekend barbecue. There’s something truly special about the combination of those bright, earthy spices with perfectly grilled chicken. If you enjoy grilling, you might also love my Greek Chicken Kabobs for another delicious option!
