Peruvian Grilled Chicken Skewers, or Anticuchos de Pollo, are a flavorful street food classic. These skewers feature tender chicken marinated in a vibrant blend of spices, vinegar, and garlic, then grilled to smoky perfection. Bold, juicy, and layered with heat and tang, they’re perfect for backyard barbecues, casual gatherings, or a quick weeknight dinner.
Why You’ll Love This Recipe
These skewers deliver bold Peruvian flavor with minimal effort. The marinade is deeply aromatic and infused with spices like cumin and paprika, giving the chicken a rich, earthy taste. They’re easy to grill, serve, and customize—and pair beautifully with rice, grilled vegetables, or dipping sauces like aji verde. Perfect for feeding a crowd or adding global flair to your dinner rotation.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Boneless, skinless chicken thighs
- White vinegar
- Garlic cloves
- Ground cumin
- Paprika
- Dried oregano
- Salt
- Black pepper
- Olive oil
- Wooden or metal skewers
Directions
- Soak wooden skewers in water for at least 30 minutes if using.
- In a blender or food processor, combine vinegar, garlic, cumin, paprika, oregano, salt, pepper, and olive oil to create the marinade.
- Cut chicken into bite-sized chunks and place in a bowl or zip-top bag.
- Pour marinade over the chicken, mix to coat thoroughly, and refrigerate for at least 2 hours, preferably overnight.
- Preheat grill to medium-high heat. Thread marinated chicken pieces onto skewers.
- Grill skewers for 10–12 minutes, turning occasionally, until the chicken is cooked through and has nice grill marks.
- Serve hot with lime wedges or your favorite dipping sauce.
Servings and timing
This recipe serves 4 people. Total time is approximately 2 hours 30 minutes (including marination), with 15 minutes of active prep and 10–12 minutes of grilling.
Variations
- Spicy version: Add aji amarillo paste or crushed red pepper flakes for more heat.
- Different protein: Substitute with beef, pork, or even tofu for a vegetarian option.
- Herb twist: Add chopped cilantro or parsley to the marinade for extra freshness.
- Citrusy punch: Add a splash of lime or orange juice to the marinade for added brightness.
- Saucy side: Serve with aji verde, chimichurri, or creamy garlic sauce.
Storage/Reheating
Store leftover skewers in an airtight container in the refrigerator for up to 3 days. To reheat, warm them on a grill or in a skillet over medium heat for 5–7 minutes, or microwave in short bursts until hot. Avoid overcooking to keep the chicken juicy.
FAQs
What are anticuchos?
Anticuchos are traditional Peruvian skewers, typically made with beef heart or other meats, marinated in a bold, spiced vinegar sauce and grilled.
Can I use chicken breast instead of thighs?
Yes, but thighs are preferred for their juiciness. If using breast, avoid overcooking to prevent dryness.
How long should I marinate the chicken?
At least 2 hours, but overnight is ideal for maximum flavor absorption.
Can I cook these in the oven?
Yes. Roast on a baking sheet at 425°F for 15–20 minutes, flipping halfway through.
Are these spicy?
They have mild heat. You can adjust spice levels by adding or reducing chili-based ingredients.
What sides go well with these skewers?
Try with rice, roasted potatoes, grilled corn, or Peruvian sauces like aji verde.
Do I need to soak metal skewers?
No. Only wooden skewers require soaking to prevent burning.
Can I freeze the marinated chicken?
Yes, freeze the marinated chicken before grilling for up to 3 months. Thaw in the fridge before cooking.
Are these skewers gluten-free?
Yes, as long as all ingredients (especially vinegar and spices) are certified gluten-free.
How do I prevent the chicken from sticking to the grill?
Make sure the grill is hot and clean, and lightly oil the grates before placing the skewers.
Conclusion
Peruvian Grilled Chicken Skewers bring a delicious burst of Latin flavor to your grill. They’re easy to make, incredibly flavorful, and endlessly adaptable. Whether you’re cooking for a weeknight dinner or a backyard party, these skewers are guaranteed to impress with every juicy, spiced bite.
PrintPeruvian Grilled Chicken Skewers
These Peruvian Grilled Chicken Skewers are juicy, smoky, and full of bold spices. Marinated in a zesty blend of lime, garlic, cumin, and ají panca (or chili powder), the chicken is grilled to perfection and served with a creamy cilantro-based green sauce called Aji Verde. Perfect for cookouts, weeknight meals, or flavorful appetizers.
- Prep Time: 15 minutes
- Chill Time: 2 hours
- Cook Time: 15 minutes
- Total Time: 2 hours 30 minutes
- Yield: 4 servings 1x
- Category: Dinner, Appetizer
- Method: Grilling
- Cuisine: Peruvian
Ingredients
For the Chicken & Marinade:
-
1.5 lbs boneless, skinless chicken thighs, cut into 1-inch chunks
-
3 cloves garlic, minced
-
2 tbsp olive oil
-
2 tbsp lime juice (freshly squeezed)
-
1 tbsp soy sauce
-
1 tbsp honey or brown sugar
-
2 tsp ground cumin
-
1 tsp smoked paprika
-
1 tsp dried oregano
-
½ tsp chili powder or ají panca paste (for authentic flavor)
-
½ tsp salt
-
¼ tsp black pepper
For the Aji Verde Sauce:
-
1 cup fresh cilantro leaves
-
½ cup mayonnaise
-
2 tbsp Greek yogurt or sour cream
-
1 jalapeño, seeded (or keep seeds for more heat)
-
1 tbsp lime juice
-
1 tbsp olive oil
-
1 tsp honey
-
1 garlic clove
-
¼ tsp salt
-
Optional: 1 tbsp grated cotija or feta cheese
Instructions
-
Make the Marinade:
In a large bowl, whisk together garlic, olive oil, lime juice, soy sauce, honey, cumin, smoked paprika, oregano, chili powder, salt, and pepper. -
Marinate the Chicken:
Add chicken to the bowl and toss to coat. Cover and refrigerate for at least 2 hours (or overnight for best flavor). -
Make the Aji Verde Sauce:
In a blender, combine all sauce ingredients and blend until smooth. Adjust seasoning to taste. Chill until ready to serve. -
Prepare the Skewers:
If using wooden skewers, soak them in water for 30 minutes to prevent burning. Thread marinated chicken onto skewers. -
Grill:
Preheat grill to medium-high. Lightly oil the grates. Grill skewers for 10–12 minutes, turning every few minutes, until cooked through and nicely charred. -
Serve:
Serve hot with Aji Verde sauce on the side for dipping. Garnish with extra lime wedges if desired.
Notes
-
You can substitute chicken breasts if preferred, but thighs stay juicier on the grill.
-
Aji panca paste is a traditional Peruvian chili paste – if you can find it, use it!
-
Great served with grilled veggies, rice, or salad.