Anticucho Style Chicken

From: Peruvian Cooking, Basic Recipes.

Note: this should be made with marinaded strips of beef heart.  It really is good, and cheap: proper Peruvian fast food; the problem is that it must be served immediately or it turns to rubber.  Here we take the rather more forgiving approach of coating chicken with the same marinade.  It requires Aji Panca chilli paste which can be purchased from Sol Andino on-line and in person in London.
Note: if you happen to have a rotisserie, this can be used as a baste: add a tablespoon of olive oil to the mixture and cook your chicken for 60 minutes at 265 C, basting every 15 minutes.

Serves 4 (two pieces of chicken each).



  1. Pre-heat your grill to 265 C.
  2. Mix together the garlic, oregano, cumin, Aji Panca paste and salt in a bowl.
  3. Score the skin-side of the chicken thighs with a sharp knife and coat them with the mixture.
  4. Grill for 10 minutes on each side.

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