Anticuchos de Pollo
Chicken thighs does the heavy lifting here, with ají panca rounding it out. A Peruvian dinner that takes 35 minutes, start to finish.
✓ USDA-verified nutrition data
695 calories
67g protein
40g carbs
30g fat
1g fiber
Ingredients
- 2 lb Chicken thighs
- 4 Ají panca
- 5 cloves Garlic
- 1/4 cup Red wine vinegar
- 1 tbsp Cumin
- 1 tsp Oregano
- 1/4 cup Vegetable oil
- 1 tbsp Salt
- 4 Boiled potatoes
- 2 ears Choclo corn
Steps
- Cut the chicken into 1.5-inch chunks. Blend the ají panca, garlic, vinegar, cumin, oregano, oil, and salt; marinate the chicken at least 2 hours.
- Thread onto soaked skewers. The marinade should coat every piece thickly — that is what chars into the crust.
- Grill over high heat 4 minutes per side, basting with marinade, until charred at the edges and cooked through.
- Rest 3 minutes so the juices settle back into the meat.
- Serve with boiled potatoes, choclo, and extra ají sauce. The weeknight-friendly anticucho.