Chicken Anticuchos

(from castro15’s recipe box)

Categories: Grilling


  • For the Aji Panca Puree:
  • 6 dried aji panca chile peppers, stemmed, some seeds removed
  • Kosher salt
  • For the marinade and chicken:
  • 1/3 cup olive oil
  • 3 tbsp. red wine vinegar
  • 1 tbsp. tamari
  • 1 tbsp. gochujang
  • 2 small garlic cloves
  • 1/2 tbsp. cumin seeds, toasted and ground
  • 1/4 tsp dried Mexican oregano
  • Black pepper
  • 1 1/2 lbs. skin-on, boneless chicken breasts, cut into 1-inch cubes
  • Kosher salt
  • For the Serrano-Cilantro sauce:
  • 6 small serrano chile peppers, stemmed and seeded
  • 1/2 small poblano pepper, stemmed and seeded
  • 2 cups packed fresh cilantro, plus more for topping
  • Juice of 3 limes
  • Juice of 1/2 orange
  • 1/4 cup olive oil
  • 1/2 cup mayo
  • Kosher salt
  • Crushed peanuts, for topping


  1. Make the aji panca puree: Put the aji panca chiles in a large bowl and cover with 1 1/2 cups boiling water. Cover with plastic wrap; let soak at least 1 hour or overnight.

  2. Puree the chiles and their soaking liquid with 1 tsp salt in a high-powered blended. You should have 2 cups; remove 1 1/2 cups and reserve.

  3. Make the marinade: Add the olive oil to the remaining puree in the blender along with the vinegar, tamari, gochujang, garlic, cumin, oregano and 1/8 tsp pepper. Season the chicken with salt and toss with the marinade in a large bowl; let sit 10 minutes.

  4. Meanwhile, make the serrano-cilantro sauce: Blend the serranos, poblano, cilantro, lime juice, orange juice, olive oil, mayo, and 1 tsp salt in a blender until mostly smooth. Set aside.

  5. Preheat a grill to medium high. Thread 4 or 5 pieces of chicken skin-side up onto each of 10 wooden skewers, leaving space between each piece. Grill the chicken skewers skin-side down until marked, about 3 minutes. Flip and cook until charred and cooked through, 3-4 more minutes.

  6. Transfer the skewers to plates and top with some of the reserved aji panca puree and the serrano-cilantro sauce. Sprinkle with cilantro and peanuts.

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