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Peruvian grilled chicken skewers

Peruvian Grilled Chicken Skewers

02/19/2025|by Jason Klein

Grilling season never truly ends, but fast-cooking recipes are a must when temperatures drop into the 20s. These Peruvian-inspired chicken skewers pack bold flavor into every bite while keeping grill time short—perfect for getting back inside before the cold sets in.

A marinade of garlic, lime, and spices transforms simple chicken into something special. Smoked paprika and cumin bring warmth, vinegar and citrus add brightness, and a touch of oregano ties everything together. The result is a bold, smoky, tangy profile infusing each piece with rich depth.

Once skewered and seared over an open flame, the chicken develops a beautifully charred crust while remaining tender and juicy. The high heat locks in flavor, delivering a perfect balance of crisp edges and succulent bites. Serve with aji verde for a creamy, spicy kick or fresh lime wedges to enhance the marinade’s tangy notes.

Quick to prepare and packed with vibrant flavors, these skewers bring the heat no matter how cold it gets outside.

Serves 4

Peruvian Grilled Chicken Skewers Ingredients

  • 4 garlic cloves, minced/grated
  • 1 tablespoon olive oil
  • 1 tablespoon lime juice
  • 1 tablespoon soy sauce
  • 1 tablespoon honey (or brown sugar or sugar)
  • 2 teaspoons ground cumin
  • 1 teaspoon oregano
  • 2 teaspoons paprika
  • 1/4 teaspoon ground annatto (optional)
  • 1/2 teaspoon cayenne (optional)*
  • 1 pound of boneless and skinless chicken breasts or thighs cut into bite-sized pieces

Peruvian Grilled Chicken Skewers Directions

  1. Mix the garlic, oil, lime juice, soy sauce, honey, cumin, oregano, paprika, annatto, and cayenne well.
  2. Mix the chicken into the marinade and let it marinate, covered, in the fridge for at least 20 minutes or overnight.
  3. Shake off any excess marinade from the chicken, skewer, and grill over medium-high heat until cooked through and lightly charred on both sides, for 2-4 minutes per side.

Optional Steps

  • *Replace the cayenne with one teaspoon of aji panca paste, which is more traditional.
  • Add one teaspoon of ground coriander.
  • Add two teaspoons of balsamic vinegar.

Taken from closetcooking.com