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Chicken Skewers Peruvian-Style for Easy Summer Grilling

Leave a Comment / BBQ, DINNER / Chicken, grilled, peruvian, Recipes

These grilled chicken skewers are easy to make and so flavorful! The recipe was inspired by the anticuchos de pollo at Pisco y Nazca, one of my favorite Peruvian restaurants in Miami. Skewers are popular in Latin cuisine and are usually called pinchos, but the Peruvian version is called anticuchos and is often made with beef hearts, steak or chicken. I love the steak and chicken versions ;-).

Whether you call them skewers, pinchos or anticuchos, these grilled chicken thighs on a stick are fun party food and just perfect for a summer barbecue.

The Secret is in the Sauce

What makes these grilled chicken skewers so crazy delicious? It’s the Peruvian Aji Sauce served with it. When I order these at the restaurant, I always ask for extra sauce and would order a gallon of it to go if I could. It’s crazy because it’s such a simple sauce, but so good!

Aji is the Spanish word for pepper so it’s pepper sauce. Now, I don’t have the recipe for the aji sauce, but my son and I made our own version and it’s on point. (Can I just say how much I enjoy cooking with my son?!)

Peruvian peppers are the main ingredient in this sauce, but I could not find fresh ones in Miami, so I improvised with jalapeño and Fresno peppers instead. The other ingredients include garlic, shallots, olive oil, red wine vinegar, tomatoes, and lots of finely chopped parsley. You just mix all these together and you’ve got yourself some magic!

This chunky sauce is easy to make and very versatile. It looks more like salsa or Argentine chimichurri. You can use it as a marinade, dipping sauce or table condiment. Pour it over steak, chicken, shrimp, potatoes, salad, bread… you get the picture!

Marinating the Chicken Skewers

The key to flavorful chicken skewers is to marinate the meat overnight. If you don’t have that much time, try to at least marinate for four hours. This process is easy… just pour the marinade over the chicken and refrigerate, turning at least once so all the chicken pieces have a chance to bask in the sauce.

We used half a cup of the aji sauce for 3 pounds of chicken. This recipe is best made with chicken thighs, because they have more flavor and don’t dry out like chicken breast. Chicken thighs are pretty indestructible… you’d have to try really hard to overcook them.

We used boneless, skinless chicken thighs and left them whole. When it came time to skewer the chicken, my son folded each thigh into a C and threaded the skewer through both ends. If it’s easier, you can cut the thighs into large chunks.

One last thing… if you’re using wooden skewers, make sure to soak them in water for at least a few hours before using. Otherwise, the grill will burn them.

Grilling the Chicken Skewers

Now I have a confession to make… I don’t grill. I’ve always had help in that department, and I gotta tell you my son is an excellent grill master. He’s worked in restaurants for years and is an expert at cooking proteins. So, the instructions that follow are his… set the grill to the highest heat and let it preheat for at least ten minutes, preferably twenty. Place the skewers in the center. Cook until the meat gets nice and caramelized, about five minutes. Flip and cook the other side until it’s caramelized. Total time on the grill should be about eight to ten minutes, but times will vary based on your grill. Take these numbers with a grain of salt, because everyone uses a different grill and heat source, so use the times provided as a basic guide.

What to serve with Grilled Chicken Skewers

The anticuchos at Pisco y Nazca are served on a bed of fried potato slices that soak up all the juicy goodness of the chicken. I have the perfect recipe for these – they are my favorite accompaniment to the skewers! A generous pour of the aji sauce on top adds amazing flavor and brightness to the dish as well.

I also make some grilled onions and peppers to go with this meal and OMG, it’s amazing and very healthy to boot. Add some grilled slices of crusty bread to dip in the sauce. Or better yet, pour the sauce over the bread… you’ll thank me for it 😉

Chicken Skewers Peruvian-Style

Author: Sandi Abbott
Prep Time: 9 hours
Cook Time: 45 minutes
Total Time: 9 hours 45 minutes
Yield: 6 1x
Category: dinner
Method: grilling
Cuisine: peruvian

Print Recipe

Description

These tasty Peruvian chicken skewers are known as anticuchos or pinchos. Served with a zesty aji sauce and fried potato slices, they are perfect for summer grilling!

Ingredients

Scale

Aji Sauce and Marinade

1 cup olive oil

¼ cup red wine vinegar

¼ cup cherry tomatoes, salted and roughly chopped

½ bushel flat-leaf parsley, finely chopped, with stems removed

½ Fresno pepper, finely diced and seeded (you can use more if you like spicy)

1 shallot, finely diced

2 tablespoons crushed garlic, (that’s about one head of garlic, maybe more depending on the size)

1 tablespoon salt

1 teaspoon black pepper

Chicken Skewers

3 lbs boneless, skinless chicken thighs

½ cup Aji Sauce and Marinade

Instructions

Aji Sauce and Marinade

Roughly chop the cherry tomatoes, sprinkle with salt and drain on paper towels. While the tomatoes are draining, pull out a mixing bowl so you can throw in the ingredients as you prep them.

Wash the parsley and dry with paper towels to remove excess water. Then remove the stems and finely chop. To remove the stems, you can use an herb stem stripper or just pinch the stem as you pull with your other hand. Finely chop the parsley and add to the mixing bowl.

Cut the fresno pepper in half lengthwise, remove the seeds and finely chop one of the halves. Save the rest for later. If you like a lot of spice, then use the whole pepper. Throw the diced peppers into the mixing bowl. Make sure to wash your hands after you’ve handled the pepper and do not touch your eyes!

Next, finely dice the shallots and toss them into the bowl. Peel the garlic cloves and use a garlic press to crush the garlic. If you don’t have a garlic press, just finely chop the garlic.

Add one cup of olive oil and a quarter cup of red wine vinegar. Throw in the drained tomatoes. Add the salt and pepper and taste. Add more salt and pepper if you need to. The sauce doesn’t quite live up to my hype at this point. It really needs to sit for a few hours to really shine! You’ll use half a cup for the marinade and save the rest to serve with the grilled chicken skewers.

Chicken Skewers

Trim the excess fat from the thighs and place in a shallow glass container to marinate. You can also marinate in a Ziploc bag, but that can get messy if the zip is not secure. Whatever you do, don’t use metal, as that can affect the taste of the meat.

Pour half a cup of the aji sauce and marinate 4 hours or overnight. If the chicken thighs are not fully submerged in the marinade, make sure to turn them halfway through the marinating time.

If you’re using wood skewers, soak them while the chicken is marinating. This way, they won’t burn when you’re grilling.

Once the chicken is done marinating, take each chicken thigh and fold into a “C” shape and thread through skewer. Or, if you prefer, you can cut the chicken thighs into 2-3 pieces and skewer the pieces.

Let’s grill!

Set the grill to the highest heat and let it preheat for at least ten minutes, preferably twenty. Place the skewers in the center. Cook until the meat gets nice and caramelized, about five minutes. Flip and cook the other side until it’s caramelized. This should take about eight to ten minutes, but times will vary based on your grill. My son didn’t even want to give me a timing because it really varies, so use the times provided as a guide.

Notes

Plating Deliciousness: I love to serve these skewers on a bed of potato medallions. Place 3-4 potato slices in a row and top with one skewer. Spoon the aji sauce on top and you’re good to go. I usually serve these on a cutting board or long serving platter. It’s quite impressive!

Serving Suggestions: Serve these skewers with a tossed salad or grilled veggies, with a side of the dipping sauce. I will also serve grilled bread to to dip in the aji sauce.

Keywords: peruvian chicken skewers, Peruvian Style Chicken Skewers, grilled chicken skewers, chicken skewers on the grill, chicken skewers, chicken skewers recipe

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Cuban Noche Buena Food To Make This Year

Leave a Comment / CUBAN, DINNER, MENUS / Chicken, Recipes

Enjoy a traditional Cuban feast with these Noche Buena recipes made from scratch. Noche Buena in Spanish means “Good Night.” And it is a good night surrounded by friends, family and fantastic Cuban food!

I’ve put together a Noche Buena menu for you with traditional Cuban dishes, desserts and more. I hope you enjoy making these for Christmas!

Our traditional Cuban Christmas Eve Dinner includes:

Lechon Asado

Roast Pork

Congri

Black Beans & Rice

Yuca with Mojo

Starchy Yuca Vegetable with Garlicky Citrus Sauce

Caramel Flan

Here are all the Cuban food recipes you need to make the best Noche Buena feast this Christmas!

¡Buen Provecho!

Cuban Roast Pork “Lechon Asado”

Cuban roast pork is as Cuban as it gets, folks. This traditional Cuban dish is known as lechon asado in Spanish, and it’s the go-to feast for every special occasion, especially Noche Buena. It’s served for Christmas and, in many Cuban homes, for Thanksgiving, too! The pork is marinated overnight or even longer and then cooked until it falls off the bone and the skin is super crispy.

The Best Cuban Congrí Rice (Black Beans And Rice) 

Congri is my favorite Cuban side dish to make for Noche Buena. This is Mami’s best beans and rice recipe and the one that her kids and grandkids want to learn and pass down. Every Thanksgiving and Christmas Eve, my brother calls from North Carolina asking how to make it. It’s the best! But some folks prefer to have their black beans and rice cooked separately. If you’re one of those, I’ve got a black bean recipe for you as well.

Yuca With Mojo Is A Must For Noche Buena

Yuca with mojo is the traditional cuban side dish to serve with Cuban roast pork. In fact, yuca is preferred over the usual fried plantains. As much as we love our fried maduros and tostones, yuca and roast pork are a Cuban power couple. And, of course, you have to make enough for yuca fries the next day!

Caramel Flan Is The Best Cuban Dessert For Noche Buena

Caramel flan is, hands-down, the most popular Cuban dessert, and for a good reason. It’s a luscious, creamy, special-occasion-worthy dessert that is super easy to make. This is the dessert that’s on every Cuban table for Noche Buena.

Other Traditional Cuban Dishes To Make For Christmas, Even Before Noche Buena

We also love to make goodies like Cuban shortbread, coconut balls, guava bars and Cuban eggnog with sweeteneded condensed milk and rum. I invite you to try some of these Cuban holiday favorites! But you don’t have to wait until Christmas Eve to enjoy these. Make them a few days early and start your Noche Buena festivities early🎄🎅

Torticas De Moron (Cuban Shortbread) Is Melt-In-Your-Mouth Delicious

Torticas de Moron are a wonderful Cuban shortbread cookie that’s simple to make and so delicious! The shortening makes this cookie perfectly crumbly and once you bite into it just melts in your mouth. And it’s made even more irresistible with a dollop of guava paste! It’s a great addition to your Noche Buena menu, along with the Cuban flan, of course!

Coconut Balls Are Quick, Easy And So Adorable!

These coconut balls are such a Cuban treat. First of all, we LOVE coconut, so of course, we would make these. And if your an Almond Joy or Mounds fan, you’ll love these dipped in chocolate and topped with coconuts or almonds. They make great holiday gifts, too.

Boozy, Sweet Crema De Vie (Cuban Eggnog) Is So Good!

Cubans have their own version of eggnog known as crema de vie, and if you have a sweet tooth, you’ve got to try it! The Spanish translation for Crema de Vie is cream of life, and I can see why it’s called that. It tastes a lot like spiked flan because it has very similar ingredients. I like to have a little eggnog as I’m cooking up my Noche Buena feast, so I make this a few days early. You also need to let it sit for a day, so definitely make it early!

I hope you have a wonderful Christmas Eve celebration surrounding by family, friends and Christmas joy. ¡Feliz Navidad!

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Chicken Croquettes Are A Super Popular Cuban Appetizer

2 Comments / APPETIZERS, CUBAN / Chicken, Recipes, Tapas

Chicken croquettes are the bomb! (Or, as my kids would say… FIRE!) If I could only eat one Cuban appetizer for the rest of my life, I think I would have to go with chicken croquettes! Crunchy on the outside with a creamy chicken filling made with bechamel sauce, these hearty little darlings travel well, can be eaten for breakfast, lunch, afternoon snack, or by the tray full at parties. Cubans wouldn’t know how to throw a party without these!

Croquettes are an all-star Cuban appetizer. You’ll find them at every Cuban birthday party, baby shower, happy hour, or holiday gathering. And they come in so many flavors, including chicken, ham, fish, meat, or cheese. Today, we’re going to zero in on chicken croquettes because I had leftover chicken, and this chicken croquette recipe is the best way to use up the chicken. That’s the other thing about croquettes. They are a great way to use leftovers!

What Are Chicken Croquettes

Croquettes are made with minced, seasoned meat that’s incorporated into a bechamel sauce and then breaded and fried to make delectable tapas food. They are great by themselves, with saltine crackers or in a sandwich with lettuce and tomato.

Known as croquetas in Spanish, these tasty appetizers are originally from French but became a tapas favorite in Spain. From there, they made their way to Cuba and the rest of the Latin American and Caribbean region. Chicken and Ham croquettes are very popular for parties because just about everyone likes these flavors. But you can find them in all kinds of flavors at Cuban bakeries and restaurants, including codfish and chorizo flavors. Or a combination of flavors like ham and Manchego cheese.

How to Make Croquetas de Pollo

The key component to making croquettes is the bechamel sauce. Once you’ve got that down, the rest is relatively easy. You need just a few basic ingredients:

Finely chopped or minced chicken
Finely diced onion
Butter
Crushed garlic
Flour
Milk
Nutmeg
Salt and pepper
Cooking wine
Parsley (optional)
Breadcrumbs and eggs for the coating
Frying Oil

I usually make these croquettes with leftover rotisserie chicken, but you can use any chicken leftovers. If you don’t have leftovers, you can poach two chicken breasts until cooked through and let cool. If you’re using the leftover rotisserie, save the drippings to add the sauce, they are great for seasoning your chicken croquettes. Pulse the chicken meat in a food processor until finely minced, then set aside.

Heat the butter in the skillet and cook the onion and garlic until softened but not browned. Blend the milk, flour, nutmeg, salt, and pepper and add to the skillet. Cook until the sauce thickens. You should be able to run a spoon across the bottom of the pan and leave a path. Add the chicken, pan juices, and cooking wine and mix to combine. My mom likes to use Move the mix to a bowl and bring it to room temperature and then refrigerate overnight. You must give the mixture a chance to rest and chill. If the mix is not thoroughly chilled, the croquettes will burst open when you fry them. That’s no bueno.

The next step is the coating. Beat two eggs in a bowl and add 2 cups of cracker meal to another bowl. Take about 2 tablespoons of the chicken croquette mix and shape into a ball, then slightly flatten into an oval. Do this with all the mixture. Once you have the croquettes shaped, dip them in the egg and then the breadcrumbs and repeat the process.

Once they are all coated, you can store the chicken croquettes until you’re ready to eat them, or you can fry them right away. I like to chill them for about an hour before I drop them in the frying oil. This way, there’s less of a chance of them bursting as you cook them. The bursting happens because the interior of the chicken croquette is already cooked. As the outside gets heated and cooked, the internal temperature rises. If it’s not cold enough, the inside can overheat and burst. Fry them in hot oil until they are golden on each side.

Croquettes are best when you eat them while they are still hot because the outside coating is crunchy. But they keep very well and can be eaten at room temperature or even heated up later. That’s what makes these tasty little Cuban appetizers such a crowd pleaser!

Want more Cuban appetizer recipes? Check out my Cuban Tapas Party recipes!

Looking for a Good Cuban Cookbook?

I love the The Versailles Restaurant Cookbook affiliate link! The recipes are very authentic and traditional, similar to what I grew up eating. They have several croquette recipes including ham and codfish croquettes, plus other popular Cuban recipes.