Peruvian anticuchos

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



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



    Preparing your chicken

    1. Debone and skin your chicken thighs, then cut each into 3 strips.
    2. Put all of the other marinade ingredients into a bowl and mix together.  Season with salt and black pepper.
    3. Add the chicken thigh pieces and mix to cover with the marinade.
    4. Cover the bowl and marinate for at least 1 hour, preferably more.
    5. Once your thighs are marinated, thread them onto six skewers.

      Cooking your chicken

      1. Setup your Egg for a direct cook with your rotisserie at 200°C.
      2. Add your loaded skewers and cook at 200°C.
      3. Cook until the chicken thighs have an internal temperature of at least 74°C.
      4. Serve with the sauce, some finely chopped red onion and fresh coriander.

      For the sauce

      1. Take all of the sauce ingredients and mix together in a blender until smooth.
      2. Pour into a bowl. Season with salt and black pepper.

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