Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Cut 800 grams of boneless, skinless chicken thighs into 1-inch cubes for even grilling.

2. 2

   In a large mixing bowl, combine 2 crushed star anise pieces, 2 tablespoons aji rocoto paste, 3 tablespoons red wine vinegar, 4 minced garlic cloves, 1 teaspoon ground cumin, 1/2 teaspoon dried oregano, 1 tablespoon olive oil, 1 teaspoon salt, and 1/2 teaspoon black pepper to form the marinade.

3. 3

   Add the chicken cubes to the marinade, toss thoroughly to coat every piece, then cover the bowl and refrigerate for a minimum of 2 hours, or ideally overnight, allowing the flavors to meld.

4. 4

   Soak 4 wooden skewers in water for at least 30 minutes, then preheat your grill to a medium-high heat while the chicken finishes marinating.

5. 5

   Thread the marinated chicken cubes evenly onto the 4 soaked wooden skewers, making sure not to overcrowd them.

6. 6

   In a small saucepan, gently warm 1 tablespoon lime juice and 1 tablespoon honey over low heat, stirring continuously until the honey is fully dissolved, to create the glazing sauce.

7. 7

   Place the chicken skewers on the preheated grill and cook for 4 to 6 minutes per side, or until the chicken is thoroughly cooked through and exhibits nice char marks, brushing frequently with the honey-lime glaze during the last few minutes of grilling.

8. 8

   Serve the grilled Pollo Anticuchero skewers immediately with traditional Peruvian accompaniments like grilled potatoes or a crisp green salad.