Peruvian & World Recipes

Chicken Brochettes With Anticuchera Sauce Recipe

Chicken Brochettes With Anticuchera Sauce
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Chicken Brochettes With Anticuchera Sauce

Course: AppetizersCuisine: Peruvian

Indulge in a burst of Peruvian flavors with our tantalizing Chicken Brochettes accompanied by the rich and zesty Anticuchera Sauce. Marinated to perfection, succulent boneless, skinless chicken thighs or breasts take center stage, absorbing the bold combination of ají panca, garlic paste, soy sauce, dry oregano, and red vinegar. Drizzled with a generous amount of oil for a luscious finish, these skewers promise a symphony of taste and texture.

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Ingredients

  • 1 lb Boneless skinless Chicken thighs or breast

  • 1/2 cup ají panca

  • 2 Tbsp Garlic paste

  • 1 Tbsp Soy sauce

  • 1 Tbsp Dry Oregano

  • 1/2 cup Oil

  • 4 Tbsp Red Vinegar

  • Salt and Pepper to taste

Directions

  • Cut the chicken into 2” cubes.
  • Mix all the rest of the ingredients in a bowl.
  • Marinate the chicken overnight.
  • Grill the pieces of chicken and pass them through a stick

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