peruvianchickenketogrilledskewersaji-pancaweeknight

Anticuchos de Pollo

Name: Anticuchos de Pollo
Prep time: 12 min
Cook time: 16 min
Total time: 30 min
Yield: 2
Cuisine: Peruvian
Ingredients: 500 g boneless skinless chicken thighs, cut into 3 cm pieces; 40 g aji panca paste; 3 cloves garlic, finely grated; 1 tsp ground cumin; 1 tsp dried oregano; 20 ml soy sauce; 20 ml red wine vinegar; 15 ml olive oil; 4 g fine salt; 1 g black pepper; 60 g mayonnaise; 20 g aji panca paste; 10 ml lime juice; 1 small clove garlic, finely grated; 10-15 ml warm water; 4 wooden skewers, soaked if time allows; 5 ml olive oil; 2 lime wedges

These anticuchos de pollo are smoky, savory, and gently spiced, with juicy chicken thighs lacquered in a deep red aji panca marinade. A creamy aji panca sauce and a squeeze of lime make them bright, rich, and ideal for a fast keto-friendly meal.

30 min

2 servings

586 kcal

Peruvian

Ingredients

Marinade

500 gboneless skinless chicken thighs, cut into 3 cm pieces
40 gaji panca paste
3 clovesgarlic, finely grated
1 tspground cumin
1 tspdried oregano
20 mlsoy sauce
20 mlred wine vinegar
15 mlolive oil
4 gfine salt
1 gblack pepper

Aji panca sauce

60 gmayonnaise
20 gaji panca paste
10 mllime juice
1 small clovegarlic, finely grated
10-15 mlwarm water

For grilling and serving

4wooden skewers, soaked if time allows
5 mlolive oil
2lime wedges

Instructions

1
If using a grill, preheat it to high heat. If using a grill pan or heavy skillet, preheat over medium-high heat until very hot. In a bowl, combine the aji panca paste, grated garlic, cumin, oregano, soy sauce, red wine vinegar, olive oil, salt, and black pepper for the marinade.
2
Add the chicken thighs to the marinade and mix well so every piece is coated. Let stand for 10 minutes at room temperature while you prepare the sauce and skewers. This short marinade is enough because the chicken is cut small and the paste is concentrated.
3
For the sauce, stir together the mayonnaise, aji panca paste, lime juice, and grated garlic. Loosen with just enough warm water to make a spoonable sauce. Taste and adjust with a few extra drops of lime if you want more brightness.
4
Thread the marinated chicken onto the skewers without packing the pieces too tightly; a little space helps the edges char instead of steam. Lightly oil the grill grates or pan surface.
5
Grill the skewers for 10-12 minutes total, turning every 2-3 minutes, until the chicken is lightly charred in spots and cooked through. The thickest pieces should reach 74°C, and the juices should run clear. Avoid excessive scorching, as the aji panca and garlic can darken quickly.
6
Rest the skewers for 2 minutes so the juices settle, then serve hot with the aji panca sauce and lime wedges for squeezing over the top.

Nutrition per serving

586 kcal

Calories

46g

Protein

Carbs

41g

Fat

Fiber

Notes

•Chicken thigh stays juicier than breast over high heat and is more traditional in spirit for anticucho-style skewers.
•If you have a charcoal grill, use it: the slight smokiness gives the most authentic flavor.
•For a stricter keto plate, serve with a simple lettuce, cucumber, and avocado salad rather than potatoes or corn.
•If using bamboo skewers, soaking helps reduce burning, but short exposure over high heat is usually fine even with a quick soak.

Background

Anticuchos are a beloved Peruvian street food with roots in the colonial era, when skewered grilled meats became a practical and flavorful way to cook inexpensive cuts. While the classic version is often made with beef heart, chicken anticuchos are now a popular home and street variation, especially when seasoned with aji panca and cooked over charcoal.

Love this recipe?

Get personalised AI-curated recipes, meal plans and smart shopping lists — free.

Download Gourmate – Free