Description
Succulent Peruvian grilled chicken skewers bring zesty South American flavors to your plate, dancing with marinade magic. Cilantro-lime notes and smoky char promise an irresistible culinary journey you’ll crave again and again.
Ingredients
Scale
Main Ingredients:
- 1.5 pounds (680 grams) boneless, skinless chicken thighs, cut into 1-inch chunks
Marinade Components:
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 2 tablespoons lime juice (freshly squeezed)
- 1 tablespoon soy sauce
- 1 tablespoon honey or brown sugar
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- ½ teaspoon chili powder or aji panca paste
- ½ teaspoon salt
- ¼ teaspoon black pepper
Aji Verde Sauce Ingredients:
- 1 cup fresh cilantro leaves
- ½ cup mayonnaise
- 2 tablespoons Greek yogurt or sour cream
- 1 jalapeno, seeded (or keep seeds for more heat)
- 1 tablespoon lime juice
- 1 tablespoon olive oil
- 1 teaspoon honey
- 1 garlic clove
- ¼ teaspoon salt
- 1 tablespoon grated cotija or feta cheese (optional)
Instructions
- Craft a vibrant marinade by whisking together minced garlic, fruity olive oil, zesty lime juice, umami-rich soy sauce, golden honey, earthy cumin, smoky paprika, aromatic oregano, fiery chili powder, and a pinch of salt and pepper in a spacious mixing bowl.
- Immerse chicken pieces thoroughly in the marinade, ensuring each morsel is completely coated. Seal the bowl and allow the flavors to meld in the refrigerator for a minimum of two hours, or ideally overnight for maximum depth of flavor.
- Create the signature Aji Verde sauce by blending fresh jalapeños, verdant cilantro, tangy lime juice, creamy Greek yogurt, nutty pumpkin seeds, pungent garlic, and a splash of olive oil until silky smooth. Taste and adjust seasonings as needed, then refrigerate until serving time.
- Prepare wooden skewers by submerging them in cool water to prevent charring during grilling. Carefully thread the marinated chicken pieces onto the pre-soaked skewers, ensuring even distribution.
- Heat the grill to medium-high temperature and lightly brush the grates with oil to prevent sticking. Arrange the skewers on the grill, rotating periodically to achieve an even, golden-brown char and ensuring the chicken cooks completely through.
- Transfer the perfectly grilled skewers to a serving platter. Accompany with the chilled Aji Verde sauce for dipping and garnish with fresh lime wedges to add a bright, citrusy accent to the dish.
Notes
- Marinate Longer for Deeper Flavor: Let the chicken soak in the zesty marinade overnight to allow the spices and acids to penetrate deeply, creating more intense and complex taste.
- Prevent Skewer Burning: Soaking wooden skewers in water for at least 30 minutes acts as a protective barrier, stopping them from catching fire and ensuring even cooking.
- Alternative Cooking Methods: No grill? No problem! These skewers work perfectly in a hot oven at 425°F or on a stovetop grill pan, maintaining the same delicious charred exterior.
- Dietary Adaptations: Swap chicken for tofu or tempeh for a vegetarian version, or use lean turkey for a lower-fat protein option without compromising the vibrant Peruvian-inspired flavors.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Grilling
- Cuisine: Peruvian
Nutrition
- Serving Size: 4
- Calories: 352
- Sugar: 5 g
- Sodium: 610 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 110 mg