Description
These Peruvian Grilled Chicken Skewers are juicy, flavorful, and bursting with bold spices. Marinated in a mix of garlic, lime juice, cumin, and paprika, then grilled to perfection, they make a perfect summer dinner or party appetizer. Serve them with a creamy green sauce and rice or grilled veggies for a full meal.
Ingredients
For the Chicken Skewers:
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1 1/2 lbs boneless, skinless chicken thighs (cut into chunks)
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3 tablespoons olive oil
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3 cloves garlic, minced
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2 tablespoons fresh lime juice
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1 tablespoon red wine vinegar
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1 1/2 teaspoons ground cumin
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1 teaspoon smoked paprika
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1 teaspoon dried oregano
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1/2 teaspoon ground coriander
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1/2 teaspoon chili powder (or aji amarillo if available)
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Salt and black pepper, to taste
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Skewers (if wooden, soak in water 30 min before using)
For the Green Sauce (optional but delicious):
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1 cup fresh cilantro
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1 jalapeño (seeded for less heat)
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1 garlic clove
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1/4 cup mayonnaise
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2 tablespoons sour cream or Greek yogurt
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1 tablespoon lime juice
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Salt, to taste
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1 tablespoon olive oil
Instructions
In a large bowl, whisk together olive oil, garlic, lime juice, vinegar, and all the spices.
Add chicken pieces and toss to coat. Cover and marinate for at least 1 hour (or overnight for deeper flavor).
If using wooden skewers, soak them in water for 30 minutes to prevent burning.
Thread marinated chicken pieces onto skewers.
Preheat grill to medium-high heat. Grease the grates lightly.
Grill the skewers for 10–12 minutes, turning occasionally, until the chicken is cooked through and has nice char marks.
While chicken cooks, blend all green sauce ingredients in a blender or food processor until smooth.
Serve skewers hot with the green sauce on the side.
Notes
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Chicken thighs stay juicier than breasts on the grill, but either works.
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The green sauce is optional, but it adds a ton of flavor.
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Great with rice, salad, grilled plantains, or warm tortillas.