Name: Peruvian anticuchos
Prep time: 20 min
Cook time: 25 min
Total time: 165 min
Ingredients: 500 g chicken thighs (skinned, boned and chopped into three strips each); 1 thai red chilli (finely chopped); 1 clove garlic (crushed); ½ lime (juice only); 3 tsp soy sauce; 3 tsp fruity hot chilli sauce; 1½ tbsps rice wine vinegar; 1 tsp ground cumin; ½ red onion (finely chopped, optional to serve); ¾ cup coriander leaves and stems; 1 thai green chilli (seeds removed); 2 spring onions (chopped); 1 tsp red thai curry paste; 1 clove garlic (chopped); 1 lime (juice only); 2 tbsp mayonnaise; 2 tbsp sour cream

Peruvian anticuchos

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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.

Prep Time 20

Cook Time 25

Marinade 2

Total Time 2 45

Servings: 6 skewers

Course: Main Course

Cuisine: South American

Ingredients Equipment Method Video Notes

Ingredients

For the meat and marinade

500 g chicken thighs skinned, boned and chopped into three strips each
1 thai red chilli finely chopped
1 clove garlic crushed
½ lime juice only
3 tsp soy sauce
3 tsp fruity hot chilli sauce
1½ tbsps rice wine vinegar
1 tsp ground cumin
½ red onion finely chopped, optional to serve

For the Creamy Aji Verde sauce

¾ cup coriander leaves and stems
1 thai green chilli seeds removed
2 spring onions chopped
1 tsp red thai curry paste
1 clove garlic chopped
1 lime juice only
2 tbsp mayonnaise
2 tbsp sour cream

Equipment

Grill Temperature

Surfaces

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 2 hours, preferably more.
Once your thighs are marinated, thread them onto six skewers.

Cooking your chicken

Set up your Egg for a direct cook with your stainless steel grid 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. This takes about 20 to 25 minutes.
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.

Video

Notes

We used the double skewers, alternatively you could use the tandoor ring, the rotisserie or any other skewers you happen to have.