Anticucho of Chicken in Aji Amarillo

Name: Anticucho of Chicken in Aji Amarillo
Cuisine: Japanese
Ingredients: 8 large corn-fed chicken thighs (skin on and bone-in), ask your butcher to cut each thigh in half so that you have 16 smaller pieces (about 1.2kg (2½lb) in total); 1½ portions of Anticucho marinade for chicken; sunflower oil, for brushing

Preparation info

Difficulty
Easy

Appears in

Nikkei Cuisine

By Luiz Hara

Published 2015

About

Ingredients

8 large corn-fed chicken thighs (skin on and bone-in), ask your butcher to cut each thigh in half so that you have 16 smaller pieces (about 1.2kg (2½lb) in total)
1½ portions of Anticucho mari

Asia
Japan
Main course
South America

Method

Marinate the chicken thighs in half of the marinade for at least 8 hours or overnight, if possible. Serve the other half of the marinade as a sauce alongside the cooked meat.

To cook on the barbecue, preheat the grill and generously brush the grill plates with oil. Remove the chicken from its marinade, brushing off any excess. Reserve the marinade for basting the chicken while grilling.