Grilled mystery meats over an open wood fire pit...yummmm! During our trip to Peru, we loved the small Anticuchos cafes. Never knew what meat they were grilling, but here's a great recipe I came up with to remind me of my first Anticuchos. I used chicken instead of the traditional Beef Heart, but it's still delicious!
PERUVIAN CHIMMICHURI ANTICUCHOS
(chicken skewers)
4 boneless-skinless chicken breasts
1/3 cup soy sauce¼ cup fresh lime juice
¼ cup white wine
¼ cup white wine vinegar
½ cup olive oil
4 garlic cloves peeled
2 teaspoons ground cumin
1 tablespoon brown sugar
2 teaspoon smoked paprika (regular paprika can be used)
dash of cayenne1 tablespoon fresh oregano
1 tablespoon fresh flat leaf parsley
1 tablespoon fresh cilantro
AJI VERDE SAUCE RECIPE
3/4 cup fresh cilantro
1 avocado
1/3 cup extra-virgin olive oil
1/3 cup water
2 aji amarillo peppers or jalapenos, stemmed, seeded, and diced (keep the seeds if heat is desired)
1 clove garlic
1/2 teaspoon red wine vinegar
1/2 teaspoon kosher salt
Pound chicken breasts flat, making sure the thickest part of the chicken is the same thickness of the narrow, skinny end. Set aside. Blend chicken marinade ingredients in a blender or processor. Pour marinade in zip lock bag and place chicken in marinade for one to eight hours. Remove chicken and pat dry before grilling on a medium high heat.Grill breasts for about three to five minutes on each side or until the chicken is cooked to 165 degrees. Blend all aji verde sauce ingredients in a blender. Serve with anticuchos. Oh...aji amarillo peppers can be found on line. Google aji amarillo and you'll find on line grocers sellings these by the pound. They are not hot, but more fruity and complex!
(chicken skewers)
4 boneless-skinless chicken breasts
1/3 cup soy sauce¼ cup fresh lime juice
¼ cup white wine
¼ cup white wine vinegar
½ cup olive oil
4 garlic cloves peeled
2 teaspoons ground cumin
1 tablespoon brown sugar
2 teaspoon smoked paprika (regular paprika can be used)
dash of cayenne1 tablespoon fresh oregano
1 tablespoon fresh flat leaf parsley
1 tablespoon fresh cilantro
AJI VERDE SAUCE RECIPE
3/4 cup fresh cilantro
1 avocado
1/3 cup extra-virgin olive oil
1/3 cup water
2 aji amarillo peppers or jalapenos, stemmed, seeded, and diced (keep the seeds if heat is desired)
1 clove garlic
1/2 teaspoon red wine vinegar
1/2 teaspoon kosher salt
Pound chicken breasts flat, making sure the thickest part of the chicken is the same thickness of the narrow, skinny end. Set aside. Blend chicken marinade ingredients in a blender or processor. Pour marinade in zip lock bag and place chicken in marinade for one to eight hours. Remove chicken and pat dry before grilling on a medium high heat.Grill breasts for about three to five minutes on each side or until the chicken is cooked to 165 degrees. Blend all aji verde sauce ingredients in a blender. Serve with anticuchos. Oh...aji amarillo peppers can be found on line. Google aji amarillo and you'll find on line grocers sellings these by the pound. They are not hot, but more fruity and complex!
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