Peruvian Grilled Chicken Skewers are a vibrant and mouthwatering take on grilled chicken, bursting with bold, smoky, and zesty flavors. Marinated in a mixture of garlic, lime, spices, and aji amarillo paste, these skewers are juicy, tender, and charred to perfection. Perfect for cookouts, weeknight grilling, or meal prepping, these skewers bring the irresistible flair of Peruvian street food right to your backyard grill. Pair them with rice, salad, or flatbread for a well-rounded meal that’s anything but boring.
What Makes These Skewers Special?
It’s all about the marinade. The flavor-packed combination of lime juice, garlic, cumin, paprika, and the signature Peruvian chili—aji amarillo—creates a complex, savory, and slightly spicy taste that elevates simple chicken into something extraordinary. Grilling over an open flame enhances those smoky, charred notes, making every bite unforgettable.
Cooking Time
- Prep Time: 15 minutes (plus marinating time)
- Cook Time: 12–15 minutes
- Total Time: 30 minutes (not including marinating)
- Servings: 4
Ingredients
- 1 ½ lbs boneless, skinless chicken thighs or breasts, cut into chunks
- 3 tbsp olive oil
- 2 tbsp lime juice
- 2 tbsp aji amarillo paste (or substitute with sriracha for a milder option)
- 4 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp dried oregano
- Salt and black pepper, to taste
- Fresh cilantro or parsley, chopped (for garnish)
- Lime wedges, for serving
- Skewers (wooden or metal)
Instructions
1. Prepare the Marinade
In a large bowl, whisk together olive oil, lime juice, aji amarillo paste, garlic, cumin, paprika, oregano, salt, and pepper.
2. Marinate the Chicken
Add the chicken chunks to the bowl and toss to coat well. Cover and refrigerate for at least 1 hour, or up to overnight for deeper flavor.
3. Preheat the Grill
Preheat your grill to medium-high heat. If using wooden skewers, soak them in water for 30 minutes to prevent burning.
4. Assemble the Skewers
Thread the marinated chicken pieces onto skewers, leaving a little space between each piece for even cooking.
5. Grill the Chicken
Place the skewers on the hot grill and cook for 12–15 minutes, turning occasionally, until the chicken is fully cooked and has nice grill marks.
6. Serve and Garnish
Remove from the grill and let rest for a few minutes. Garnish with chopped cilantro or parsley and serve with lime wedges.
Variations
- Vegetable Skewers: Add bell peppers, onions, or zucchini to the skewers for a colorful mix.
- Spicy Version: Increase the amount of aji amarillo or add red chili flakes for extra heat.
- Creamy Dip: Serve with a side of Peruvian green sauce (aji verde) or garlic yogurt sauce for dipping.
- Oven Option: Cook in a 425°F oven on a foil-lined baking sheet for 20–25 minutes, turning halfway through.
Equipment You’ll Need
- Grill (gas or charcoal)
- Mixing bowls
- Skewers (wooden or metal)
- Tongs
- Knife and cutting board
- Measuring spoons
Nutritional Information (Approx. Per Serving)
- Calories: 290
- Protein: 32g
- Fat: 15g
- Carbohydrates: 3g
- Fiber: 1g
- Sugar: 0g
Storage Tips
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze cooked chicken skewers for up to 2 months. Reheat in the oven or on the grill.
- Meal Prep: Marinate chicken ahead of time and freeze raw, then thaw and grill when ready.
My Cooking Experience
Peruvian Grilled Chicken Skewers are one of my favorite summer dishes to throw on the grill. The marinade infuses the chicken with so much flavor, and the smoky char from the grill takes it over the top. I often serve it with rice and a drizzle of aji verde sauce for the full experience—it’s always a hit with guests!
Conclusion
Peruvian Grilled Chicken Skewers are a bold, delicious, and easy way to elevate your grilling game. With their smoky, tangy, and slightly spicy marinade, they offer a unique twist on traditional skewers. Whether you’re feeding a crowd or just looking for something exciting to grill, these skewers bring the flavor and fun every time.
peruvian grilled chicken skewers
Ingredients
Method
- In a large bowl, whisk together olive oil, lime juice, aji amarillo paste, garlic, cumin, paprika, oregano, salt, and pepper.
- Add the chicken chunks to the bowl and toss to coat well. Cover and refrigerate for at least 1 hour, or up to overnight for deeper flavor.
- Preheat your grill to medium-high heat. If using wooden skewers, soak them in water for 30 minutes to prevent burning.
- Thread the marinated chicken pieces onto skewers, leaving a little space between each piece for even cooking.
- Place the skewers on the hot grill and cook for 12–15 minutes, turning occasionally, until the chicken is fully cooked and has nice grill marks.
- Remove from the grill and let rest for a few minutes. Garnish with chopped cilantro or parsley and serve with lime wedges.
Notes
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze cooked chicken skewers for up to 2 months. Reheat in the oven or on the grill.
