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Chicken Anticuchos

Photo: Dylan and Jeni; Styling: Scott Horne 

Active time 50 mins
Total time 1 hr, 35 mins

Serves 4 (serving size: 2 skewers)

Look for aji amarillo paste, a spicy Peruvian seasoning made from yellow chile peppers, in Latin markets. It's wonderful in marinades and meat rubs.


  • 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

Nutrition Information

  • calories 306
  • fat 17.6 g
  • satfat 1.8 g
  • monofat 9.8 g
  • polyfat 4.5 g
  • protein 28 g
  • carbohydrate 7 g
  • fiber 2 g
  • cholesterol 82 mg
  • iron 1 mg
  • sodium 214 mg
  • calcium 24 mg
  • sugars 4 g
  • Est. Added Sugars 0 g

How to Make It

  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.