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Restaurants›Ceviches by Divino ® Miami Springs - Peruvian Tapas & Gastrobar›Anticuchero Pollo Recipe

Anticuchero Pollo Recipe

Name: Ceviches by Divino ® Miami Springs - Peruvian Tapas & Gastrobars Anticuchero Pollo Recipe
Cook time: 1 h
Total time: 1 h
Yield: 3 servings
Cuisine: Peruvian
Ingredients: 1 lb boneless skinless chicken thighs; 3 each garlic cloves, minced; 1 tsp ground cumin; 1 tsp smoked paprika; 1 tsp ground black pepper; 1 tsp sea salt; 2 tbs ají panca paste (or substitute: mild chile paste); 2 tbs red wine vinegar (or lime juice); 2 tbs olive oil; 2 tbs ají panca paste (or mild red chile paste); 1 tsp ajÍ amarillo paste (optional for heat); 2 each garlic cloves, minced; 2 tbs red wine vinegar; 3 tbs olive oil; 1 tsp worcestershire sauce; 0.5 tsp ground cumin; 0.5 tsp smoked paprika; 0.5 tsp salt; 0.25 tsp black pepper; 0.75 cups fresh huacatay leaves (or substitute: fresh cilantro + basil); 0.25 cups fresh cilantro leaves; 2 tbs fresh lime juice; 0.5 tsp ajÍ amarillo paste (optional); 1 each garlic clove; 3 tbs olive oil; 0.5 tsp salt; 2 tbs water (to thin); 0.25 cups mayonnaise; 1 tbs sriracha (or ají amarillo sauce); 0.5 tbs lime juice

Inspired by Ceviches by Divino ® Miami Springs - Peruvian Tapas & Gastrobar

Time1h

Serves3

With anticuchera sauce, huacatay sauce, white onion and cilantro. Choice of lettuce wrap is available for our taco - chicken with spicy mayo

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Ingredients

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Marinated Chicken

1 lb boneless skinless chicken thighs

3 each Garlic cloves, minced

1 tsp Ground cumin

1 tsp Smoked paprika

1 tsp ground black pepper

1 tsp sea salt

2 tbs ají panca paste (or substitute: mild chile paste)

2 tbs red wine vinegar (or lime juice)

2 tbs olive oil

Anticuchera Sauce (Peruvian-style)

2 tbs ají panca paste (or mild red chile paste)

1 tsp ajÍ amarillo paste (optional for heat)

2 each Garlic cloves, minced

2 tbs red wine vinegar

3 tbs olive oil

1 tsp Original Worcestershire Sauce

1/2 tsp Ground cumin

1/2 tsp Smoked paprika

1/2 tsp Celtic sea salt

1/4 tsp black pepper

Huacatay Sauce (Black Mint)

3/4 cups fresh huacatay leaves (or substitute: fresh cilantro + basil)

1/4 cups Fresh cilantro leaves

2 tbs Fresh lime juice

1/2 tsp ajÍ amarillo paste (optional)

1 each Garlic clove

3 tbs olive oil

1/2 tsp Celtic sea salt

2 tbs water (to thin)

Spicy Mayo

1/4 cups Mayonnaise

1 tbs sriracha (or ají amarillo sauce)

1/2 tbs ReaLime juice

1/8 tsp Celtic sea salt

Taco Assembly & Garnish

6 each small corn or flour tortillas (or large lettuce leaves for wrap)

1/2 cups white onion, thinly sliced

1/4 cups fresh cilantro leaves, chopped

2 each Lime wedges

1 lb cooked chicken (from marinated thighs), sliced

0 to taste salt, to taste

Method

Marinated Chicken

Prepare and marinate

Trim excess fat from chicken thighs and pat dry. Place in a bowl. Add minced garlic, ground cumin, smoked paprika, black pepper, salt, ají panca paste, red wine vinegar, and olive oil. Massage marinade into chicken so all pieces are evenly coated. Cover and refrigerate at least 30 minutes, preferably 2–4 hours for deeper flavor.

Cook the chicken

Preheat grill, grill pan, or skillet to medium-high heat. If using skewers, thread chicken pieces onto skewers. Cook chicken 4–6 minutes per side until internal temperature reaches 165°F (74°C) and edges are slightly charred. If pan-cooking, add 1 tbs oil to skillet and cook in batches to avoid crowding. Remove and let rest 5 minutes, then slice thinly for tacos.

Anticuchera Sauce (Peruvian-style)

Combine ají panca paste, ají amarillo (if using), minced garlic, red wine vinegar, olive oil, worcestershire sauce, ground cumin, smoked paprika, salt, and black pepper in a small bowl or jar. Whisk until smooth and emulsified. Taste and adjust salt or vinegar. Reserve 2–3 tablespoons to brush on chicken while cooking and serve the rest as a dipping/drizzling sauce.

Huacatay Sauce (Black Mint)

In a blender or food processor, add huacatay leaves (or cilantro + basil substitute), cilantro, lime juice, garlic, ají amarillo paste (if using), olive oil, salt, and 1–2 tbs water. Purée until smooth, adding more water a teaspoon at a time to reach a pourable but thick sauce. Taste and adjust salt or lime. Chill until serving.

Spicy Mayo

Whisk together mayonnaise, sriracha, lime juice, and a pinch of salt in a small bowl until smooth. Taste and adjust heat or acidity. Transfer to a squeeze bottle or small bowl for assembly.

Taco Assembly & Garnish

Warm tortillas in a dry skillet 20–30 seconds per side or heat lettuce leaves gently and pat dry. If using tortillas, keep them covered with a clean towel to stay warm.

Place a portion of sliced cooked chicken (about 3 oz / two small tortillas worth) in the center of each tortilla or lettuce leaf. Brush or drizzle a little anticuchera sauce over the chicken for smoky flavor.

Add a small spoonful of huacatay sauce alongside or on top of the chicken, then drizzle spicy mayo over the top. Scatter thinly sliced white onion and chopped cilantro over each taco. Finish with a squeeze of lime and extra salt if desired.

Serve immediately with remaining anticuchera and huacatay sauces on the side for extra heat and flavor. Leftover sauces keep refrigerated in airtight containers for 3–4 days.