Peruvian Chicken Skewers Recipe
Recipe information
Make Peruvian Chicken Skewers in just 1h . Chimichurri Aioli/ Lime
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Ingredients
Chicken & Marinade
Chimichurri Aioli
To Serve
Chicken & Marinade
1. Prepare chicken
Trim excess fat from the chicken thighs and cut into 1 to 1¼-inch pieces so they thread easily onto skewers and cook evenly.
2. Make marinade
In a medium bowl combine 2 tablespoons olive oil, minced garlic, ground cumin, paprika, dried oregano, kosher salt, black pepper and 2 tablespoons fresh lime juice. Whisk until combined.
3. Marinate chicken
Toss the chicken pieces with the marinade until evenly coated. Cover and refrigerate at least 30 minutes, up to 4 hours. (Do not exceed 8 hours to avoid overly soft texture from the citrus.)
4. Soak skewers (if wooden)
If using wooden skewers, submerge them in water for at least 30 minutes to prevent burning. Metal skewers do not need soaking.
5. Thread chicken onto skewers
Thread the marinated chicken onto skewers, leaving a small gap between pieces for even heat circulation. Arrange on a plate on a single layer.
Chimichurri Aioli
6. Make chimichurri base
Place parsley, cilantro, oregano leaves and the garlic clove in a food processor or blender. Pulse until finely chopped.
7. Emulsify
Add 2 tablespoons olive oil and 1 teaspoon red wine vinegar to the chopped herbs and pulse to combine. Scrape down the sides as needed.
8. Finish aioli
Transfer the chopped-herb mixture to a bowl and stir in 1/2 cup mayonnaise, 1/4 teaspoon red pepper flakes, 1/2 teaspoon salt and 1/4 teaspoon black pepper. If the aioli is too thick, add up to 1 teaspoon of water or another teaspoon of olive oil and whisk until it reaches a creamy, spoonable consistency. Taste and adjust salt, pepper or vinegar as needed.
Cook & Serve
9. Preheat grill or broiler
Preheat an outdoor grill to medium-high (about 400°F / 200°C) or set the oven broiler to high and position a rack 6 inches from the heat source. Lightly oil the grill grates or a broiler pan.
10. Grill or broil skewers
Place skewers on the hot grill or under the broiler. Cook 3–4 minutes per side, turning once or twice, until the exterior is nicely charred in spots and an instant-read thermometer inserted into the thickest piece reads 165°F (74°C). Total cooking time ~10–12 minutes depending on heat and piece size.
11. Rest
Remove skewers from heat and let rest 3–5 minutes to allow juices to redistribute.
12. Plate and garnish
Transfer skewers to a serving platter. Spoon chimichurri aioli alongside or drizzle a little over the skewers. Garnish with fresh cilantro or parsley leaves and serve lime wedges on the side for squeezing.
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