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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.

Paola Briseño González
Recipe by Cooking Light July 2016

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Credit: Dylan and Jeni; Styling: Scott Horne

Recipe Summary

active:
50 mins
total:
1 hr 35 mins
Yield:
Serves 4 (serving size: 2 skewers)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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

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

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

  • 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.

Nutrition Facts

306 calories; fat 17.6g; saturated fat 1.8g; mono fat 9.8g; poly fat 4.5g; protein 28g; carbohydrates 7g; fiber 2g; cholesterol 82mg; iron 1mg; sodium 214mg; calcium 24mg; sugars 4g.
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