Peruvian-Style Chicken Skewers

Name: Peruvian-Style Chicken Skewers
Prep time: 10M
Total time: 22M
Yield: 6-8 Servings
Cuisine: South America
Ingredients: ½ cup Mayonnaise; 3 cups fresh cilantro leaves, plus more for garnish; 1 small jalapeño pepper, seeded and chopped; 1 tsp. Minced Garlic; 1 tbsp. Aji Amarillo – Yellow Hot Pepper Paste; 1 tbsp. Lime Juice; Sea Salt; Ground Black Pepper; 3 lbs. boneless, skinless chicken thighs, cut into 1-inch cubes; 3 tbsp. Extra Virgin Olive Oil; 2 tbsp. soy sauce; 2 tbsp. brown sugar; 2 tbsp. Lime Juice; 1 tbsp. finely grated ginger; 2 tsp. Minced Garlic; 1½ tsp. Sea Salt; 1 tsp. Ground Cumin; 1 tsp. chili powder; 1 tsp. smoked paprika; ½ tsp. Ground Black Pepper

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Bring the flavor of Peru to your grilling by preparing these Peruvian-Style Chicken Skewers! Also known as antichuchos and are prepared with a variety of meats, with beef heart being the most popular. In this recipe, we made them with chicken with a rich and creamy yellow chili sauce, delicious! Start by marinating the chicken pieces with the robust flavor of GOYA® <a href="https://www.goya.com/en/products/extra-virgin-olive-oil/">Extra Virgin Olive Oil</a>, soy sauce, sugar, lime, fresh ginger, garlic, and other spices that contribute to their intense flavor. Then grill them to perfection; golden brown on the outside and juicy on the inside. Serve with a sauce made with GOYA® <a href="https://www.goya.com/en/products/aji-amarillo-yellow-hot-pepper-paste/">Ají Amarillo – Yellow Hot Pepper Paste</a> and your favorite salad. A perfect dish for your outdoor grilling.

Total Time

22m

(plus marinating time)

Prep Time:10m

Cook Time:12m

Yields:6-8 Servings

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Ingredients

For sauce

½ cup

GOYA® Mayonnaise

3 cups

fresh cilantro leaves, plus more for garnish

small jalapeño pepper, seeded and chopped

1 tsp.

GOYA® Minced Garlic

1 tbsp.

GOYA® Aji Amarillo – Yellow Hot Pepper Paste

1 tbsp.

GOYA® Lime Juice, or fresh lime juice

GOYA® Sea Salt, to taste

GOYA® Ground Black Pepper, to taste

For chicken

3 lbs.

boneless, skinless chicken thighs, cut into 1-inch cubes

3 tbsp.

GOYA® Extra Virgin Olive Oil, plus more for brushing

2 tbsp.

soy sauce

2 tbsp.

brown sugar

2 tbsp.

GOYA® Lime Juice, or fresh lime juice

1 tbsp.

finely grated ginger

2 tsp.

GOYA® Minced Garlic

1½ tsp.

GOYA® Sea Salt

1 tsp.

GOYA® Ground Cumin

1 tsp.

chili powder

1 tsp.

smoked paprika

½ tsp.

GOYA® Ground Black Pepper

Directions

Kitchen View

Step 1

In bowl of blender, combine mayonnaise, cilantro, jalapeños, garlic, Aji Amarillo Paste, and lime juice. Blend on high until smooth, for about 30 seconds. Season with salt and pepper, to taste. Set aside.

Step 2

In large container, combine chicken, oil, soy sauce, sugar, lime juice, ginger, garlic, salt, cumin, chili powder, paprika and pepper. Massage marinade into chicken to cover completely. Marinate for at least 30 minutes, or 4 hours. Discard marinade.

Step 3

Heat grill or grill pan to medium-high heat. Thread chicken onto 6 or 8 metal skewers or pre-soaked wooden skewers. Add skewers to hot, greased grill grates. Cook, turning occasionally, until golden-brown on all sides, about 4-6 minutes per side.

Step 4

To serve, transfer the chicken skewers to a platter and sprinkle with additional cilantro. Serve with the sauce and your preferred salad.