Chicken Anticuchos

Preparation info
  • Serves


    • Difficulty


Appears in
Peruvian Kitchen

By Morena Cuadra and Morena Escardó

Published 2014

  • About

A fiery love affair with anticuchos has been going on in the streets of Lima since colonial times. The most famous are made of cow’s heart, but sirloin, chicken, veggies, seafood, and lamb variations can also be found. Tender chicken breasts are a great ingredient for these flavorful morsels.


  • 6 chicken breasts, boned and skinned
  • Salt and pepper
  • 2 garlic cloves, chopped
  • 2–4


  1. Cut the chicken breasts in bite size pieces. Season with salt and pepper, and add garlic, ají mirasol paste, vegetable oil, oregano, and cumin. Cover and marinate in the fridge for two hours.
  2. Pierce the chicken pieces with the bamboo skewers, and cook in a hot sauté pan or on the grill, turning after 4–5 minutes, or when golden. Do not overcook the chick