Active Time
50 Mins
Total Time
1 Hour 35 Mins
Yield
Serves 4 (serving size: 2 skewers)
Photo: Dylan and Jeni; Styling: Scott Horne 

How to Make It

Step 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.

Step 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.

Step 3

Peel onion; cut into 1-inch wedges. Remove stem, seeds, and membrane from bell pepper; cut into 1-inch pieces.

Step 4

Remove chicken from marinade; discard marinade. Thread the chicken and vegetable pieces evenly onto 8 (10-inch) skewers, alternating chicken with vegetables.

Step 5

Combine remaining vinegar, remaining cumin, oil, dash of salt, and dash of pepper in a small bowl.

Step 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.

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