Go Back
Peruvian Grilled Chicken Skewers Recipe
Ash Tyrrell

Peruvian Grilled Chicken Skewers

When I first made these Peruvian grilled chicken skewers, I couldn’t believe how easy they were to prepare and how incredible they tasted. The mix of bold, smoky, and tangy flavors created a dish that felt like a culinary trip to South America.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course: Side Dish
Calories: 366
Ingredients Method Notes

Ingredients
  

  • 3 medium cloves of garlic finely minced (adds a sharp, aromatic base to the marinade).
  • 1 teaspoon ground cumin lends earthy warmth.
  • 1 teaspoon chili powder provides a subtle kick.
  • ½ teaspoon crushed red pepper flakes optional, for extra heat.
  • 1 teaspoon smoked paprika essential for smoky depth.
  • 2 tablespoons brown sugar balances out the spices with sweetness.
  • 2 tablespoons extra virgin olive oil to help the marinade cling to the chicken.
  • 2 tablespoons soy sauce enhances umami richness.
  • 2 tablespoons fresh lime juice brings brightness and tang.
  • 2 tablespoons finely minced fresh ginger adds fresh, zesty heat.
  • 3 pounds boneless skinless chicken thighs (preferred for their tenderness and juiciness).

Method
 

  1. Start by trimming any excess fat from the chicken thighs and cutting them into pieces about 1 inch wide. This size ensures they’ll cook quickly and evenly on the grill.
  2. Combine the garlic, cumin, chili powder, crushed red pepper flakes, smoked paprika, brown sugar, olive oil, soy sauce, lime juice, and ginger in a mixing bowl. Stir until everything is well blended. The mixture should have a pleasantly sharp and tangy aroma.
  3. Place the chicken pieces in a large zip-top bag or bowl. Pour half the marinade over the chicken, making sure every piece is well coated. Seal the bag or cover the bowl and refrigerate for at least 30 minutes (or up to 4 hours for maximum flavor).
  4. Preheat your grill to medium-high heat. Clean the grill grates thoroughly and oil them lightly to prevent sticking. If you’re using wooden skewers, make sure they’ve been soaked in water for at least 30 minutes.
  5. Remove the marinated chicken from the fridge and thread it onto the metal skewers. Leave a little space between each piece for even cooking.
  6. Place the skewers on the grill and cook for about 10-12 minutes, turning every 3-4 minutes to ensure even charring. Use the reserved marinade to baste the chicken during grilling to enhance the flavor and keep the meat juicy.
  7. Once cooked, remove the skewers from the grill and tent them with foil for 5 minutes to allow the juices to settle. Serve hot and enjoy!

Notes

  • Use chicken thighs instead of breasts; they stay much juicier on the grill.
  • Marinate for the full 4 hours if you have time; it makes a world of difference in flavor.
  • Don’t overcook the chicken. Keep an instant-read thermometer handy, and aim for an internal temperature of 165°F.
  • For an extra smoky flavor, throw a handful of soaked wood chips onto the charcoal or use a smoker box on your gas grill.