Best Grilled Chicken Skewers Anticuchos De Pollo Recipes
SKEWERED CHICKEN: ANTICUCHOS DE POLLO
Steps:
- In a mixing bowl combine the chicken with all the other ingredients and be sure to toss it all thoroughly. Marinate for 1 hour.
- Place the tenders on the skewers. On hot grill cook skewers for 4 minutes on each side.
GRILLED CHICKEN SKEWERS (ANTICUCHOS DE POLLO)
This marinade produces a very tender and delicious chicken. In Peru, this seasoning is traditional for making grilled beef. Serve with rice and grilled corn on the side. Prep time does not include marinating time.
Provided by DailyInspiration
Categories Lunch/Snacks
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Mash the garlic with a mortar and pestle or garlic press. Add a little water if necessary to make a paste. Make the marinade in a bowl, mixing the crushed garlic, 1/4 cup of the vinegar, 1/4 cup chile pepper paste, 1 tablespoons cumin, 1 tbsp salt, and 2 teaspoons black pepper.
- Cut the chicken breasts into 1 inch by 2 inch cubes. Place chicken pieces in bowl with the marinade and stir well. Marinate the chicken at least one hour or overnight in the refrigerator for best flavor.
- Peel the onion and cut into 1 inch wedges. Remove the seeds and the white part of the bell pepper and cut into 1 inch chunks. Place the chicken and vegetable pieces on the wooden skewers, alternating them.
- Make a basting mixture of 1/2 cup vegetable oil, 1/4 cup vinegar and a pinch of cumin.
- Prepare the grill and grill chicken skewers for 5 minutes on each side. Baste several times during cooking.
- Check doneness by cutting into a piece of chicken. If still pink on the inside, continue to grill checking frequently. Do not overcook.
- Remove from the grill and serve with rice and grilled corn on the cob.
ANTICUCHOS DE POLLO, GRILLED CHICKEN SKEWERS
This marinade produces some seriously tender and delicious chicken. In Peru this seasoning is traditional for making grilled beef heart (regular anticuchos). It's wonderful for steaks too. Serve anticuchos de pollo with rice and grilled corn on the cob. This dish is made with aji panca, a mild red chile pepper with a smoky flavor common in Peruvian cooking. You can often find dried aji panca or jarred aji panca paste in specialty stores or Latin food markets.
Provided by Annacia
Categories Chicken Breast
Time 12h15m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Mash the garlic with a rock, or with a mortar and pestle. Add a little water if necessary to make a paste.
- Make the marinade: in a bowl, mix the crushed garlic, 1/4 cup of the vinegar, 1/4 cup chile pepper paste, 1 tablespoon cumin, 1 tablespoon salt, and 2 teaspoons freshly ground pepper.
- .Cut the chicken breasts into 1 inch by 2 inch cubes. Place chicken pieces in bowl with the marinade and stir well. Marinate chicken at least one hour, or overnight in the refrigerator for best flavor.
- Peel the onion and cut into 1 inch wedges.Remove the seeds and the white part of the bell pepper, and cut into 1 inch chunks.
- Place the chicken and vegetable pieces on the wooden skewers, alternating the chicken with the vegetables.
- Make a basting mixture of 1/2 cup vegetable oil, 1/4 cup vinegar, and a pinch of cumin.
- Prepare the grill, and grill chicken for 5 minutes on each side. Baste chicken several times during cooking.
- Cut a piece of the chicken to check for doneness. If the chicken is still pink on the inside, place it back on the grill, checking frequently. Do not overcook.
- 9.Remove the chicken from the grill. Serve with rice and corn on the cob.
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