Peruvian anticuchos
This is a very typical and popular Peruvian dish. People line up at the ‘anticucherias’ (anticucho restaurants) every evening! These skewers have a punchy flavour from the fruity hot chilli sauce. They are marinated skewers seared over the grill.
Cooking surfaces
BBQ Temperature
Ingredients
For the meat and marinade
- 500g chicken thighs, skinned, boned and chopped into three strips each
- 1 thai red chilli, finely chopped
- 1 clove of garlic, crushed
- juice of half a lime
- 3 tsps soy sauce
- 3 tsps fruity hot chilli sauce
- 1.5 tbsps rice wine vinegar
- 1 tsp ground cumin
- 1/2 red onion, finely chopped, optional to serve
For the Creamy Aji Verde sauce
- 3/4 cup coriander leaves and stems
- 1 thai green chilli, seeds removed
- 2 spring onions, chopped
- 1 tsp red thai curry paste
- 1 clove of garlic, chopped
- juice of one lime
- 2 tbsps mayonnaise
- 2 tbsps sour cream
Equipment
- LetzQ Spit rotisserie or LetzQ Tandoor Ring
Method
Preparing your chicken
- Debone and skin your chicken thighs, then cut each into 3 strips.
- Put all of the other marinade ingredients into a bowl and mix together. Season with salt and black pepper.
- Add the chicken thigh pieces and mix to cover with the marinade.
- Cover the bowl and marinate for at least 1 hour, preferably more.
- Once your thighs are marinated, thread them onto six skewers.
Cooking your chicken
- Setup your Egg for a direct cook with your rotisserie at 200°C.
- Add your loaded skewers and cook at 200°C.
- Cook until the chicken thighs have an internal temperature of at least 74°C.
- Serve with the sauce, some finely chopped red onion and fresh coriander.
For the sauce
- Take all of the sauce ingredients and mix together in a blender until smooth.
- Pour into a bowl. Season with salt and black pepper.