Peruvian Anticuchos

• 500 g (1 lb 2 oz) boneless chicken thighs with skin, halved

To make the marinade, finely chop or purée the chilli, garlic and all of the remaining ingredients in a blender, then season with salt and freshly ground black pepper.

Combine the chicken with the marinade in a bowl, then cover and refrigerate for 1 hour or overnight if time permits. If using wooden skewers, soak them in water for at least 10 minutes to prevent them from burning during