There’s a reason Peruvian street food has such a devoted following around the world. It’s bold, it’s vibrant, and it hits every note you want in a single bite — smoky char from the grill, a tangy punch from vinegar and citrus, and just enough heat to keep things interesting without overwhelming your palate. Among all the incredible dishes Peru has given the culinary world, anticuchos hold a special place. These marinated, grilled skewers are a staple at street carts, family barbecues, and weekend gatherings across Peru, and once you try them, it’s easy to understand why.
While traditional anticuchos are often made with beef heart, the chicken version has become just as beloved, especially for home cooks looking for that same incredible marinade and smoky grilled flavor without the more adventurous cut of meat. This recipe walks you through how to make Peruvian-style chicken skewers at home, using a marinade built on the signature flavors of Peruvian cuisine: aji panca paste, garlic, cumin, vinegar, and a touch of soy sauce for depth.
Whether you’re planning a backyard cookout or just want to bring a little Peruvian flair to your weeknight dinner rotation, this recipe delivers restaurant-quality flavor with surprisingly simple ingredients.
What Makes Peruvian Chicken Skewers So Special
Peruvian cuisine is known for balancing bold, layered flavors, and this marinade is a perfect example of that philosophy. A few things set it apart from a typical grilled chicken skewer:
- Aji panca paste. This mild, slightly smoky, deep red Peruvian chili paste is the backbone of the marinade. It brings warmth and color without overwhelming heat, and it’s what gives anticuchos their signature flavor.
- Vinegar and citrus. A combination of red wine vinegar and lime juice tenderizes the chicken while adding brightness that balances out the richness of the char.
- Cumin and garlic. These two ingredients ground the marinade in warmth and savoriness, working together with the chili paste rather than competing with it.
- A touch of soy sauce. While not traditionally Peruvian, this is a common addition in many home kitchens influenced by Peru’s Chinese-Peruvian (chifa) culinary tradition, adding umami depth to the marinade.
The result is a marinade that’s smoky, tangy, savory, and just spicy enough — exactly the kind of flavor profile that makes people go back for seconds.
Ingredients You’ll Need
This recipe serves about 4 people and makes roughly 8 skewers, depending on the size of your chicken pieces and skewers.
For the chicken and marinade:
- 2 pounds boneless, skinless chicken thighs, cut into 1 ½-inch cubes
- 3 tablespoons aji panca paste (found at Latin markets or online; see substitute below)
- 4 garlic cloves, minced
- 2 tablespoons red wine vinegar
- 2 tablespoons fresh lime juice
- 1 tablespoon soy sauce
- 1 tablespoon vegetable oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon dried oregano
- Salt and black pepper, to taste
For basting while grilling:
- 2 tablespoons vegetable oil
- 1 tablespoon aji panca paste
To serve:
- Wooden or metal skewers
- Boiled or roasted potatoes
- Grilled corn on the cob
- Lime wedges
- Aji verde sauce (Peruvian green sauce), optional but highly recommended
If you can’t find aji panca paste locally, you can substitute a mix of 2 tablespoons of ancho chili paste and 1 teaspoon of smoked paprika. It won’t be a perfect match, but it will get you close to that same smoky, mild-heat flavor profile.
Step-by-Step Instructions
Step 1: Prepare the Marinade
In a medium bowl, whisk together the aji panca paste, minced garlic, red wine vinegar, lime juice, soy sauce, vegetable oil, cumin, smoked paprika, oregano, salt, and pepper. Whisk until everything is fully combined into a smooth, thick marinade. Taste it and adjust the seasoning if needed — it should taste bold and slightly tangy, since the flavor will mellow once it soaks into the chicken.
Step 2: Marinate the Chicken
Place the cubed chicken thighs into a large bowl or a resealable plastic bag, then pour the marinade over the top. Toss everything together, making sure each piece of chicken is fully coated. Cover the bowl (or seal the bag) and refrigerate for at least 2 hours, though letting it marinate overnight will give you an even deeper, more developed flavor.
Chicken thighs are ideal here because their higher fat content keeps them juicy on the grill, but if you prefer, boneless chicken breast can be substituted — just keep a close eye on cooking time, since breast meat dries out more easily.
Step 3: Soak Your Skewers
If you’re using wooden skewers, soak them in water for about 30 minutes before grilling. This prevents them from burning and splintering over direct heat. If you’re using metal skewers, you can skip this step entirely.
Step 4: Thread the Skewers
Remove the chicken from the marinade, letting any excess drip off, and thread the pieces onto your skewers. Leave a small gap between each piece rather than packing them tightly together — this helps the chicken cook evenly on all sides.
Step 5: Prepare the Basting Sauce
In a small bowl, mix the vegetable oil with the remaining tablespoon of aji panca paste. This basting sauce gets brushed onto the skewers while they cook, adding an extra layer of smoky flavor and helping create that beautiful charred exterior anticuchos are known for.
Step 6: Grill the Skewers
Preheat your grill to medium-high heat. Place the skewers on the grill and cook for about 3 to 4 minutes per side, turning occasionally and basting with the reserved sauce each time you flip. You’re looking for a deep golden char on the outside and an internal temperature of 165°F (74°C) in the thickest piece of chicken. The total cooking time is usually around 12 to 15 minutes, depending on the size of your chicken cubes and the heat of your grill.
If you don’t have access to an outdoor grill, a grill pan or even a broiler works well too. For a grill pan, cook over medium-high heat for the same amount of time, turning frequently. For the broiler, place the skewers on a foil-lined baking sheet about 6 inches from the heat source and broil for roughly the same time, flipping halfway through.
Step 7: Rest and Serve
Once cooked, let the skewers rest for a few minutes before serving. This allows the juices to redistribute throughout the meat rather than spilling out the moment you cut into it. Serve hot, straight off the grill, with lime wedges on the side for an extra squeeze of brightness.
What to Serve With Peruvian Chicken Skewers
Anticuchos are traditionally served with a few classic accompaniments that round out the meal perfectly:
- Boiled potatoes. A traditional pairing that soaks up the marinade’s flavor and adds heartiness to the plate.
- Grilled corn (choclo). Peruvian corn has large, starchy kernels, but any sweet corn on the cob works beautifully here.
- Aji verde sauce. This bright green, slightly spicy Peruvian sauce made from cilantro, jalapeño, garlic, mayo, and lime is practically made to be drizzled over grilled meats. If you’ve never had it, it’s worth seeking out or making at home — it takes these skewers to another level entirely.
- A simple salad. A light salad with red onion, tomato, and a splash of vinegar helps cut through the richness of the grilled chicken.
Tips for the Best Skewers
After making these skewers more times than I can count, here’s what I’ve learned makes the biggest difference:
- Don’t skip the marinating time. Even a couple of hours makes a noticeable difference, but overnight is even better if your schedule allows it.
- Cut chicken pieces uniformly. Even-sized cubes ensure everything cooks at the same rate, so you don’t end up with some pieces overdone and others undercooked.
- Baste generously. The basting sauce during grilling isn’t just for flavor — it also helps prevent the chicken from drying out over direct heat.
- Let the grill get properly hot before adding the skewers. A hot grill sears the outside quickly, locking in juices and creating that signature char without overcooking the inside.
- Don’t overcrowd the skewers. Leaving small gaps between pieces of chicken allows heat to circulate evenly on all sides.
Storage and Reheating
Leftover skewers keep well in an airtight container in the fridge for up to 3 days. To reheat, warm them gently in a skillet over medium heat or in a 350°F (175°C) oven until heated through, being careful not to overcook them further. You can also remove the chicken from the skewers and use it in salads, rice bowls, or wraps the next day for an easy lunch.
Peruvian-style chicken skewers bring together everything that makes grilled food so satisfying: bold marinades, smoky char, and a little bit of tang to keep every bite interesting. This recipe captures those same flavors that make anticuchos such a beloved staple of Peruvian street food, all while being simple enough to make in your own backyard or kitchen.
Whether you’re introducing your family to Peruvian flavors for the first time or recreating a dish you fell in love with on your travels, I hope this recipe brings a little of that vibrant, smoky magic to your table.
Buen provecho, and enjoy every bite.
