Best 4 Anticuchos De Pollo Grilled Chicken Skewers Recipes
Embark on a culinary journey to Peru with our delectable grilled chicken skewers, known as Anticuchos de Pollo. These skewers are a symphony of flavors, where tender chicken is marinated in a tantalizing blend of spices, vinegar, and herbs, then grilled to perfection.
Our collection of recipes offers a diverse selection of Anticuchos de Pollo, each with its own unique twist. From the classic Anticuchos de Pollo, where the chicken is marinated in a traditional Peruvian marinade, to the more adventurous Anticuchos de Pollo con Salsa de Ají, where the chicken is paired with a spicy aji sauce, there's a recipe for every palate.
For those who prefer a smoky flavor, the Anticuchos de Pollo a la Parrilla recipe uses charcoal grilling to infuse the chicken with a rich, smoky aroma. And for a healthier option, the Anticuchos de Pollo al Horno recipe bakes the chicken skewers in the oven, resulting in a tender and juicy dish.
Accompanying these delectable chicken skewers are an array of flavorful sides. The classic Anticuchos de Pollo is typically served with boiled potatoes, choclo (giant corn), and aji sauce. For a more substantial meal, try the Anticuchos de Pollo con Arroz, where the chicken skewers are paired with fluffy rice, beans, and a side of salad.
No matter your preference, our collection of Anticuchos de Pollo recipes has something for everyone. So gather your ingredients, fire up the grill, and let's embark on a culinary adventure to Peru!
CHICKEN THIGH ANTICUCHOS
"I was inspired to create this recipe by all of the delicious anticuchos [grilled meat kebabs] I ate while traveling through Peru," says Stephanie.
Provided by Stephanie Izard
Categories appetizer
Time 1h45m
Yield 4 servings
Number Of Ingredients 21
Steps:
- Make the aji panca puree: Put the aji panca chiles in a large bowl and cover with 1 1/2 cups boiling water. Cover with plastic wrap; let soak at least 1 hour or overnight.
- Puree the chiles and their soaking liquid with 1 teaspoon salt in a high-powered blender. You should have 2 cups; remove 1 1/2 cups and reserve.
- Make the marinade: Add the olive oil to the remaining puree in the blender along with the vinegar, tamari, gochujang, garlic, cumin, oregano and 1/8 teaspoon pepper. Season the chicken with salt and toss with the marinade in a large bowl; let sit 10 minutes.
- Meanwhile, make the serrano-cilantro sauce: Blend the serranos, poblano, cilantro, lime juice, orange juice, olive oil, mayonnaise and 1 teaspoon salt in a blender until mostly smooth. Set aside.
- Preheat a grill to medium high. Thread 4 or 5 pieces of chicken skin-side up onto each of 10 wooden skewers, leaving space between each piece. Grill the chicken skewers skin-side down until marked, about 3 minutes. Flip and cook until charred and cooked through, 3 to 4 more minutes.
- Transfer the skewers to plates and top with some of the reserved aji panca puree and the serrano-cilantro sauce. Sprinkle with cilantro and peanuts.
SKEWERED CHICKEN: ANTICUCHOS DE POLLO
Steps:
- In a mixing bowl combine the chicken with all the other ingredients and be sure to toss it all thoroughly. Marinate for 1 hour.
- Place the tenders on the skewers. On hot grill cook skewers for 4 minutes on each side.
ANTICUCHOS DE POLLO, GRILLED CHICKEN SKEWERS
This marinade produces some seriously tender and delicious chicken. In Peru this seasoning is traditional for making grilled beef heart (regular anticuchos). It's wonderful for steaks too. Serve anticuchos de pollo with rice and grilled corn on the cob. This dish is made with aji panca, a mild red chile pepper with a smoky flavor common in Peruvian cooking. You can often find dried aji panca or jarred aji panca paste in specialty stores or Latin food markets.
Provided by Annacia
Categories Chicken Breast
Time 12h15m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Mash the garlic with a rock, or with a mortar and pestle. Add a little water if necessary to make a paste.
- Make the marinade: in a bowl, mix the crushed garlic, 1/4 cup of the vinegar, 1/4 cup chile pepper paste, 1 tablespoon cumin, 1 tablespoon salt, and 2 teaspoons freshly ground pepper.
- .Cut the chicken breasts into 1 inch by 2 inch cubes. Place chicken pieces in bowl with the marinade and stir well. Marinate chicken at least one hour, or overnight in the refrigerator for best flavor.
- Peel the onion and cut into 1 inch wedges.Remove the seeds and the white part of the bell pepper, and cut into 1 inch chunks.
- Place the chicken and vegetable pieces on the wooden skewers, alternating the chicken with the vegetables.
- Make a basting mixture of 1/2 cup vegetable oil, 1/4 cup vinegar, and a pinch of cumin.
- Prepare the grill, and grill chicken for 5 minutes on each side. Baste chicken several times during cooking.
- Cut a piece of the chicken to check for doneness. If the chicken is still pink on the inside, place it back on the grill, checking frequently. Do not overcook.
- 9.Remove the chicken from the grill. Serve with rice and corn on the cob.
GRILLED CHICKEN SKEWERS (ANTICUCHOS DE POLLO)
This marinade produces a very tender and delicious chicken. In Peru, this seasoning is traditional for making grilled beef. Serve with rice and grilled corn on the side. Prep time does not include marinating time.
Provided by DailyInspiration
Categories Lunch/Snacks
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Mash the garlic with a mortar and pestle or garlic press. Add a little water if necessary to make a paste. Make the marinade in a bowl, mixing the crushed garlic, 1/4 cup of the vinegar, 1/4 cup chile pepper paste, 1 tablespoons cumin, 1 tbsp salt, and 2 teaspoons black pepper.
- Cut the chicken breasts into 1 inch by 2 inch cubes. Place chicken pieces in bowl with the marinade and stir well. Marinate the chicken at least one hour or overnight in the refrigerator for best flavor.
- Peel the onion and cut into 1 inch wedges. Remove the seeds and the white part of the bell pepper and cut into 1 inch chunks. Place the chicken and vegetable pieces on the wooden skewers, alternating them.
- Make a basting mixture of 1/2 cup vegetable oil, 1/4 cup vinegar and a pinch of cumin.
- Prepare the grill and grill chicken skewers for 5 minutes on each side. Baste several times during cooking.
- Check doneness by cutting into a piece of chicken. If still pink on the inside, continue to grill checking frequently. Do not overcook.
- Remove from the grill and serve with rice and grilled corn on the cob.
Tips:
- To make the chicken skewers extra flavorful, marinate them in the refrigerator for at least 30 minutes before cooking.
- If you don't have wooden skewers, you can use metal skewers. Just make sure to soak them in water for 30 minutes before using to prevent them from burning.
- When grilling the chicken skewers, cook them over medium heat for about 10-12 minutes, or until they are cooked through.
- Serve the chicken skewers with your favorite dipping sauce, such as chimichurri, aji amarillo, or Huancaína sauce.
Conclusion:
Anticuchos de Pollo, or grilled chicken skewers, are a popular Peruvian dish that is perfect for a summer barbecue or party. They are easy to make and can be marinated in a variety of flavors. Serve them with your favorite dipping sauce and enjoy!
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