Chicken anticuchos are a popular Peruvian grilled skewer dish. While the country’s best-known anticuchos are traditionally made with beef heart, chicken anticuchos are widely enjoyed at home, at street-food stands, and during family cookouts because they are flavorful and easy to prepare.
The signature flavor comes from a marinade made with ají panca, garlic, vinegar, and spices. It gives the chicken its dark color, gentle smokiness, and deep savory taste. They are traditionally served with boiled potatoes, corn on the cob, and a spicy ají sauce.
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Peruvian Chicken Anticuchos
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 55 minutes
- Yield: 4
- Category: Main Course
- Cuisine: Peruvian
Ingredients
- 1 kg boneless chicken thighs or chicken breast, cut into 3 cm cubes
- 90 g ají panca paste (6 tablespoons)
- 60 ml red wine vinegar (¼ cup)
- 45 ml vegetable oil (3 tablespoons)
- 20 g minced garlic (5 cloves)
- 5 g ground cumin (2 teaspoons)
- 3 g dried oregano (1 teaspoon)
- 5 g salt (1 teaspoon)
- 2 g ground black pepper (½ teaspoon)
- 500 g yellow or white potatoes (4 medium potatoes)
- 2 large ears of corn, cut into thick rounds
- 30 ml vegetable oil (2 tablespoons)
- 10 g chopped fresh parsley (3 tablespoons)
- 8 skewers
Preparation
- Make the marinade, combine the ají panca paste, red wine vinegar, 45 ml of oil, garlic, cumin, oregano, salt, and black pepper in a bowl. Mix until you have a smooth, even marinade.
- Marinate the chicken, add the chicken cubes and toss until fully coated. Cover and refrigerate for at least 2 hours. For deeper flavor, let the chicken marinate for up to 8 hours.
- Cook the sides, wash the potatoes and boil them with their skins on until tender, about 25 to 30 minutes. Cook the corn rounds in boiling water for 10 to 12 minutes. Drain both and keep warm.
- Assemble the skewers, thread the marinated chicken onto skewers, leaving a small space between pieces so they cook evenly. Reserve any remaining marinade for brushing while grilling.
- Grill the anticuchos, heat a grill, grill pan, or cast-iron skillet over medium-high heat. Cook the skewers for 10 to 12 minutes, turning often and brushing with the reserved marinade. The chicken should be browned outside and fully cooked through in the center.
- Serve Peruvian-style, cut the boiled potatoes in half, brush them with the remaining 30 ml of oil, and brown them briefly on the grill. Serve the chicken skewers with potatoes, corn, and chopped parsley.
Chef’s Tips
- Use chicken thighs for juicier skewers; breast meat works well but can dry out more quickly.
- Do not use leftover raw-chicken marinade as a cold sauce. Use it only while the chicken is cooking through.
- Soak wooden skewers in water for 20 minutes before using them to reduce burning.
- Cook over medium-high heat to get a good sear without drying out the chicken.
- Serve with huacatay ají sauce or rocoto sauce for a more traditional finish.
Traditional Variations
In Peru, anticuchos are also made with beef heart, gizzards, and other cuts. The marinade commonly keeps ají panca, vinegar, garlic, and cumin as its defining flavor base.
How to Serve
Serve chicken anticuchos hot from the grill with browned boiled potatoes and corn rounds. Peruvian street stands often offer them with spicy ají sauce and, in some areas, a side of fresh creole-style onion salad.
Recommended Accompaniments
- Boiled and grilled yellow or white potatoes.
- Cooked corn rounds.
- Huacatay ají sauce.
- Rocoto sauce.
- Peruvian creole onion salad.
A Little History
Anticuchos have been part of Peruvian cooking for centuries and are linked to the tradition of grilling skewered meat over hot coals. Over time, they became one of the country’s most beloved street foods.
Although beef-heart anticuchos are the most traditional version, chicken anticuchos became a widely enjoyed alternative for casual meals, backyard grills, and family gatherings.
Frequently Asked Questions
Marinate the chicken for at least 2 hours so it absorbs the flavor of the ají panca, garlic, and vinegar. For a stronger result, you can leave it refrigerated for up to 8 hours. Do not marinate longer than that, since the vinegar can affect the texture of the meat.
Yes. Use a grill pan or a heavy skillet over medium-high heat and cook the skewers in batches. Turn them frequently so they brown evenly. Avoid overcrowding the pan, as the chicken can release moisture and steam instead of developing a grilled surface.
The chicken should look opaque and firm in the center, with no pink areas. When using a food thermometer, the thickest part should reach 74 °C or 165 °F. Let the skewers rest for 2 minutes before serving so they stay juicier.
Yes. You can freeze the chicken already mixed with the marinade in an airtight container for up to one month. Thaw it fully in the refrigerator before threading and cooking. Do not refreeze chicken that has already been thawed.
