Chicken Anticuchos Recipe

Name: Chicken Anticuchos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup white vinegar, divided; 2 tablespoons aji amarillo paste; 2 1/2 teaspoons ground cumin, divided; 1 teaspoon freshly ground black pepper; 1/2 teaspoon kosher salt; 6 garlic cloves; 3 (6-oz.) skinless, boneless chicken breast halves; 1 red onion; 1 red or green bell pepper; 1/4 cup canola oil; Dash of kosher salt; Dash of freshly ground black pepper; Cooking spray

Servings: persons

1/2 cup white vinegar, divided
2 tablespoons aji amarillo paste
2 1/2 teaspoons ground cumin, divided
1 teaspoon freshly ground black pepper
1/2 teaspoon kosher salt
6 garlic cloves
3 (6-oz.) skinless, boneless chicken breast halves
1 red onion
1 red or green bell pepper
1/4 cup canola oil
Dash of kosher salt
Dash of freshly ground black pepper
Cooking spray

1
Place 1/4 cup vinegar, aji amarillo paste, 2 teaspoons cumin, black pepper, salt, and garlic in a mini food processor; process until smooth. Place marinade in a large zip-top plastic bag.
2
Cut chicken into 2-inch cubes. Place chicken cubes in bag with marinade; toss well to coat. Marinate in refrigerator at least 45 minutes or up to overnight.
3
Peel onion; cut into 1-inch wedges. Remove stem, seeds, and membrane from bell pepper; cut into 1-inch pieces.
4
Remove chicken from marinade; discard marinade. Thread the chicken and vegetable pieces evenly onto 8 (10-inch) skewers, alternating chicken with vegetables.
5
Combine remaining vinegar, remaining cumin, oil, dash of salt, and dash of pepper in a small bowl.
6
Preheat grill to medium-high. Place skewers on grill rack coated with cooking spray; grill skewers 2 minutes on each side or until chicken is done, basting frequently with vinegar mixture.

515

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/2 cup white vinegar, divided, 2 tablespoons aji amarillo paste, 2 1/2 teaspoons ground cumin, divided, 1 teaspoon freshly ground black pepper, and more.

Yes, Chicken Anticuchos falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Anticuchos

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions