Peruvian Anticuchos


Preparation info

  • Difficulty


  • Serves:


Appears in

My Street Food Kitchen

My Street Food Kitchen

By Jennifer Joyce

Published 2015

  • About
Preparation: 30 Minutes, Plus 1 Hour Marinating
Cooking: 10 Minutes


  • 500 g (1 lb 2 oz) boneless chicken thighs with skin, halved
  • Creamy Aji Verde Sauce, fruity hot sauce, finely chopped red onion and coriander (cilantro) sprigs, to serve


  • 1 thumb-size fresh red chilli
  • 1 garlic clove
  • juice of ½ lime
  • 3 teaspoons soy sauce
  • 3 teaspoons fruity hot chilli sauce
  • tablespoons rice wine vinegar
  • 1 teaspoon ground cumin


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 cooking. Thread the chicken onto the skewers.

Preheat a barbecue or chargrill pan to low. Cook the chicken skewers for 5 minutes on each side or until cooked through. Serve with aji verde sauce, finely chopped red onion and coriander sprigs.