CHICKEN THIGH ANTICUCHOS
"I was inspired to create this recipe by all of the delicious anticuchos [grilled meat kebabs] I ate while traveling through Peru," says Stephanie.
Provided by Stephanie Izard
Categories appetizer
Time 1h45m
Yield 4 servings
Number Of Ingredients 21
Steps:
- Make the aji panca puree: Put the aji panca chiles in a large bowl and cover with 1 1/2 cups boiling water. Cover with plastic wrap; let soak at least 1 hour or overnight.
- Puree the chiles and their soaking liquid with 1 teaspoon salt in a high-powered blender. You should have 2 cups; remove 1 1/2 cups and reserve.
- Make the marinade: Add the olive oil to the remaining puree in the blender along with the vinegar, tamari, gochujang, garlic, cumin, oregano and 1/8 teaspoon pepper. Season the chicken with salt and toss with the marinade in a large bowl; let sit 10 minutes.
- Meanwhile, make the serrano-cilantro sauce: Blend the serranos, poblano, cilantro, lime juice, orange juice, olive oil, mayonnaise and 1 teaspoon salt in a blender until mostly smooth. Set aside.
- Preheat a grill to medium high. Thread 4 or 5 pieces of chicken skin-side up onto each of 10 wooden skewers, leaving space between each piece. Grill the chicken skewers skin-side down until marked, about 3 minutes. Flip and cook until charred and cooked through, 3 to 4 more minutes.
- Transfer the skewers to plates and top with some of the reserved aji panca puree and the serrano-cilantro sauce. Sprinkle with cilantro and peanuts.
GRILLED CHICKEN SKEWERS (ANTICUCHOS DE POLLO)
This marinade produces a very tender and delicious chicken. In Peru, this seasoning is traditional for making grilled beef. Serve with rice and grilled corn on the side. Prep time does not include marinating time.
Provided by DailyInspiration
Categories Lunch/Snacks
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Mash the garlic with a mortar and pestle or garlic press. Add a little water if necessary to make a paste. Make the marinade in a bowl, mixing the crushed garlic, 1/4 cup of the vinegar, 1/4 cup chile pepper paste, 1 tablespoons cumin, 1 tbsp salt, and 2 teaspoons black pepper.
- Cut the chicken breasts into 1 inch by 2 inch cubes. Place chicken pieces in bowl with the marinade and stir well. Marinate the chicken at least one hour or overnight in the refrigerator for best flavor.
- Peel the onion and cut into 1 inch wedges. Remove the seeds and the white part of the bell pepper and cut into 1 inch chunks. Place the chicken and vegetable pieces on the wooden skewers, alternating them.
- Make a basting mixture of 1/2 cup vegetable oil, 1/4 cup vinegar and a pinch of cumin.
- Prepare the grill and grill chicken skewers for 5 minutes on each side. Baste several times during cooking.
- Check doneness by cutting into a piece of chicken. If still pink on the inside, continue to grill checking frequently. Do not overcook.
- Remove from the grill and serve with rice and grilled corn on the cob.
ANTICUCHOS DE POLLO, GRILLED CHICKEN SKEWERS
This marinade produces some seriously tender and delicious chicken. In Peru this seasoning is traditional for making grilled beef heart (regular anticuchos). It's wonderful for steaks too. Serve anticuchos de pollo with rice and grilled corn on the cob. This dish is made with aji panca, a mild red chile pepper with a smoky flavor common in Peruvian cooking. You can often find dried aji panca or jarred aji panca paste in specialty stores or Latin food markets.
Provided by Annacia
Categories Chicken Breast
Time 12h15m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Mash the garlic with a rock, or with a mortar and pestle. Add a little water if necessary to make a paste.
- Make the marinade: in a bowl, mix the crushed garlic, 1/4 cup of the vinegar, 1/4 cup chile pepper paste, 1 tablespoon cumin, 1 tablespoon salt, and 2 teaspoons freshly ground pepper.
- .Cut the chicken breasts into 1 inch by 2 inch cubes. Place chicken pieces in bowl with the marinade and stir well. Marinate chicken at least one hour, or overnight in the refrigerator for best flavor.
- Peel the onion and cut into 1 inch wedges.Remove the seeds and the white part of the bell pepper, and cut into 1 inch chunks.
- Place the chicken and vegetable pieces on the wooden skewers, alternating the chicken with the vegetables.
- Make a basting mixture of 1/2 cup vegetable oil, 1/4 cup vinegar, and a pinch of cumin.
- Prepare the grill, and grill chicken for 5 minutes on each side. Baste chicken several times during cooking.
- Cut a piece of the chicken to check for doneness. If the chicken is still pink on the inside, place it back on the grill, checking frequently. Do not overcook.
- 9.Remove the chicken from the grill. Serve with rice and corn on the cob.
SKEWERED CHICKEN: ANTICUCHOS DE POLLO
Steps:
- In a mixing bowl combine the chicken with all the other ingredients and be sure to toss it all thoroughly. Marinate for 1 hour.
- Place the tenders on the skewers. On hot grill cook skewers for 4 minutes on each side.
GRILLED CHICKEN SKEWERS
Provided by Ree Drummond : Food Network
Categories appetizer
Time 25m
Yield 20 to 25 skewers
Number Of Ingredients 12
Steps:
- Preheat a grill or grill pan to medium heat.
- To make the peanut sauce, put the peanut butter in a blender with the soy sauce, honey, ginger, red pepper flakes, chili oil and lime juice. Add 1/4 cup very hot water as you blend the mixture. Check the consistency and add a little more hot water if needed to make it very smooth. Transfer the sauce to a small dish, cover it with plastic wrap and set aside.
- Brush the grill with oil. Thread the chicken onto the skewers and grill on both sides until the chicken is done in the middle, 2 to 3 minutes per side. Remove to a serving platter and sprinkle on the cilantro.
- Serve the skewers with dishes of the peanut sauce and a good-quality barbecue sauce for dipping.
ARGENTINE GRILLED CHICKEN SKEWERS
I found this one on line while I was putzing around. It sounded good and it seemed quick and easy so I gave it a shot. The flavor was marvelous. It lived up to my expectations.
Provided by Pierre Dance
Categories Chicken
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Soak the skewers for an hour.
- Set charcoal alight.
- In your handy mortar grind the Oil, Garlic, Paprika, Oregano, Salt, and Peppercorns.
- Skin, debone, and de-fat the chicken.
- Cut into 1/2 cubes.
- Rinse, pat dry, stir into Marinade.
- Coat well.
- Thread the Onion, Chicken, Peppers, and Cherry Tomatoes alternately onto the skewers.
- Grill over medium coals for 15-20 minutes'til everything is done.
- This works well grilled over a hibachi or other small grill on a picnic.
- Prepare everything at home and do the grilling at the picnic site.
- It's almost as good cooked under the broiler at home.
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