Juicy, tender grilled chicken, bursting with vibrant flavor. These Peruvian Grilled Chicken Skewers are a delicious fusion of South American and Asian cuisines!
Is it true that you are prepared for a global culinary experience? We’re made a beeline for Peru today, where the food is an intriguing combination of Latin American, European and Asian – small amounts and bits of every, all tossed in a major pot and twirled around to deliver some amazingly flavorful eats. These Peruvian Grilled Chicken Skewers are the ideal model!
Boneless, skinless chicken thighs are marinated in (what may appear to be an insane mix) spices, flavors and a couple of other great fixings: garlic, cumin, bean stew powder, squashed red pepper, smoked paprika, earthy colored sugar, soy sauce, lime juice, new ginger and olive oil. A big part of the blend is utilized for the marinade and the other half as a seasoning sauce while the chicken is barbecuing.
I like to cut up the thighs and string the meat on sticks, yet in case you’re in a rush, you could leave them entire and barbecue them without the sticks.
Café Tips for making these Peruvian Grilled Chicken Skewers
- I really recommend using skinless, boneless chicken thighs for this recipe, as they don’t dry out as easily as chicken breasts do. If however, you’re a die-hard chicken breast lover, go ahead and use them for this recipe. Don’t leave the breast skewers on the grill as long and get them nice and chilled before you start grilling in order to give the exterior a chance to brown a little before the inside gets done.
- This recipe calls for smoked paprika. Just like regular paprika, smoked paprika is made from pimiento peppers, but instead of just drying the peppers, they are also smoked over an oak fire before being ground into a fine powder. It’s delicious and worth keeping in your spice cabinet. Smoked paprika can be found in the regular spice section of most larger groceries. I often pick it up at Trader Joe’s. It can also be purchased online and be at your front door in two days.
- Smoked Paprika comes in two varieties, sweet and hot. If it’s not labeled, it’s usually the sweet variety. I prefer sweet paprika as the hot variety doesn’t work in all recipes. You can always add a little heat with cayenne, chili powder or crushed red pepper.
- I love metal skewers vs. wood or bamboo skewers. It seems no matter how long you soak the wood/bamboo ones, they always tend to burn on the grill, especially if you’re going for a nice char on the meat. These metal skewers are some of my favorites. They’re not too long and have a nice flat surface, making it easy to thread the meat and turn the skewers. They’re also the perfect size for serving a dinner plate.
These Peruvian Grilled Chicken Skewers are a delicious fusion of South American and Asian cuisines!
Cuisine: Peruvian, South American
Keyword: Peruvian Grilled Chicken, Peruvian Grilled Chicken Skewers
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins
Servings: 6 servings
Calories: 366 kcal
For the marinade/basting sauce:
- 3 medium cloves garlic finely minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon crushed red pepper flakes
- 1 teaspoon smoked paprika
- 2 tablespoons brown sugar
- 2 tablespoons extra virgin olive oil
- 2 tablespoons soy sauce
- 2 tablespoons fresh lime juice
- 2 tablespoons finely minced fresh ginger
For the chicken:
- 3 pounds boneless skinless chicken thighs
- Trim chicken of excess fat and cut into approximately 1-inch wide pieces. Set aside.
- Combine all marinade ingredients in a medium-size bowl and stir to mix. Add chicken to a large zip lock bag along with half of the marinade/sauce. Reserve the remaining marinade and set it aside.
- Massage the bag with the chicken to evenly coat the chicken with marinade. Refrigerate for at least 30 minutes and up to 4 hours.
- Heat a gas grill to medium-high or start a medium-hot charcoal grill. Thread chicken onto skewers (if using wooden skewers, soak them in water for at least 30 minutes, so they don’t catch on fire.)
- Clean grill surface and oil with spray or brush with a tongs and an oil-dipped paper towel. Place skewers on grill and cook, turning one-quarter turn every 3-4 minutes until golden, about 10-12 minutes. Brush with the remaining sauce, turning frequently until chicken is charred in spots. The exact timing will vary, depending on the temperature of your grill. Remove the chicken skewers from the grill, tent with foil and let rest for 5 minutes.
- See Café Tips above in the post for more detailed instructions and tips
- Calories Fat 14g
- Saturated fat 366kcal 3g
- Cholesterol 142mg
- Sodium 454mg
- Potassium 887mg
- Carbohydrates 5g
- Sugar 4g
- preotein 51g
- Vitamin A 265%
- Vitamin C 2%
- Calcium 20%
- Iron 1,7%