Juicy, tender grilled chicken, bursting with vibrant flavor. A delicious fusion of South American and Asian cuisines!
Are you ready for another international culinary adventure?
If you read our last post featuring Peruvian Green Sauce, you know that we’ve been quite enchanted with Peruvian cuisine for the past few months. You can read more about the the fascinating history of Peruvian culinary culture in Wednesday’s post, but to sum it up, it’s a interesting fusion of Latin American, European and Asian – little bits and pieces of each cuisine, all thrown in a big pot and swirled around to produce some incredibly delicious eats!
These Peruvian Grilled Chicken Skewers are the perfect example of this fusion fare. Boneless, skinless chicken thighs are marinated in what seems to be a crazy combination of herbs, spices and other ingredients; garlic, cumin, chili powder, crushed red pepper, smoked paprika, brown sugar, soy sauce, lime juice, fresh ginger and olive oil. Half of the mixture is used for the marinade and the other half as a basting sauce while the chicken is grilling.
I used my beautiful KitchenAid Stainless Steel 8 burner gas grill to make these yummy skewers. We’ve been using the grill for about two months now and are totally sold on it. If you’re in the market for a grill, you get a lot for your money with KitchenAid.
I like to cut up the thighs and threaded the meat on skewers but if you’re in a hurry, you could leave them whole grill them without the skewers. I served this chicken last week to our son, Nick and his wife, Lindsay along with the Peruvian Green Sauce.
Nick made a comment that explains how delicious they are; he said, “Wow mom, this is one of the best things you’ve made in a long time”. But being a very considerate (smart and diplomatic too!) son, he added, “… and you make a lot of really good things!”. I had to laugh – but also had to agree that these Peruvian Grilled Chicken Skewers are wonderful.
Want something special this weekend for dinner? Got friends coming for dinner sometime soon? Tired of the same-old-same old? Pick up some chicken thighs at the market next time you shop. Check the list of marinade and Peruvian Green Sauce ingredients – you probably have most of them in the pantry or fridge, but jot down anything you’re missing. You’re in for a fabulous treat! Someone might even say it’s, “the best thing you’ve made in a long time”!
Disclaimer – KitchenAid gave us the lovely grill several months ago, but we were not required or paid to write this post. We just love this grill!
P.S. If you make these Peruvian Grilled Chicken Skewers please leave a comment and let others know how they turned out. It’s so helpful to hear reviews from readers like you! Grab your phone a click a picture too – share it on Instagram with the hashtag #cafesucrefarine.
Lots of people ask what kind of cookware, small appliances, cutlery, etc. I use in the kitchen. Here’s what I used to make this recipe.
Peruvian Grilled Chicken Skewers
Peruvian Grilled Chicken Skewers – Juicy, tender grilled chicken, bursting with vibrant flavor. A delicious fusion of South American and Asian cuisines!
- Yield: 6 servings
- Category: Main
- Cuisine: Peruvian
- For the marinade/basting sauce:
- 3 medium cloves garlic, finely minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon crushed red pepper flakes
- 1 teaspoon smoked paprika
- 2 tablespoons brown sugar
- 2 tablespoons extra virgin olive oil
- 2 tablespoons soy sauce
- 2 tablespoons fresh lime juice
- 2 tablespoons finely minced fresh ginger
- For the chicken:
- 3 pounds boneless, skinless chicken thighs
- Combine all marinade ingredients in a medium-size bowl. Add chicken to a zippered bag or medium size bowl along with half of the marinade/sauce. Massage bag well or stir to evenly coat chicken with marinade. Refrigerate for at least 30 minutes and up to 4 hours.
- Heat gas grill to medium high or start a medium hot charcoal grill. Thread chicken onto skewers (if using wooden skewers, soak them in water for at least 30 minutes, so they don’t catch on fire.)
- Clean grill surface and oil with spray or with a tongs and an oil-dipped paper towel. Place skewers on grill and cook, turning one-quarter turn every 3-4 minutes until golden, about 10-12 minutes. Brush with the remaining sauce, turning frequently until chicken is charred in spots. Exact timing will vary, depending on the temperature of your grill. Remove the chicken skewers from the grill, tent with foil and let rest for 5 minutes.
Chicken thighs are wonderful for grilling because they don’t dry out the way chicken breasts do. If you decide to use breasts for this recipe, watch the skewers very carefully. You won’t be able to keep them on the grill as long. Also, don’t try to get the breasts charred in spots, as they will become tough and dry.