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Peruvian Grilled Chicken Skewers

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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.

Ingredients

Scale

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

  1. 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.

  2. 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).

  3. 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.

  4. Prepare the Skewers:
    If using wooden skewers, soak them in water for 30 minutes to prevent burning. Thread marinated chicken onto skewers.

  5. 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.

  6. 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.

Find it online: https://ukfinda.com/peruvian-grilled-chicken-skewers/