Grilled Chicken Skewers Anticuchos De Pollo Food

CHICKEN THIGH ANTICUCHOS

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.

ANTICUCHOS DE POLLO, GRILLED CHICKEN SKEWERS

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

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.

GRILLED TANDOORI CHICKEN AND RED ONION SKEWERS WITH COUSCOUS

Steps:

• Put chicken, 1/2 cup of yogurt and spice mix in a resealable plastic food storage bag. Seal bag and turn to mix and coat. Place bag on a plate and refrigerate on lowest shelf for at least 1 hour or up to 8 hours.
• To make sauce, stir together remaining 3/4 cup of yogurt, cucumber, mint and salt in a small bowl until blended; refrigerate until ready to serve.
• Preheat grill. Remove chicken from marinade; discard marinade. Thread chicken and onion wedges onto 8 metal skewers, using 4 pieces of chicken and 2 pieces of onion per skewer. (If using wooden skewers soak them in water 30 minutes before use to prevent burning.) Coat chicken and onions with cooking spray.
• Grill skewers, turning often, until chicken is no longer pink in center, about 7 to 9 minutes. Serve skewers over couscous with sauce on the side. Yields 2 skewers, 1/2 cup of couscous and about 1/4 cup of sauce per serving.

GRILLED CHICKEN SKEWERS (ANTICUCHOS DE POLLO)

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.

PERUVIAN ANTICUCHOS

Steps:

• Place the pieces of heart in a glass or ceramic tray.
• Previously, soak the chiles in hot water until they are soft, devein and take the seeds off. If you want you can keep some of the seeds to make it spicier. In Peru we use aji panca, but this works well too.
• Blend the vinegar, garlic, aji panca (or dried chile), and all other ingredients with 1/2 cup of the oil until you have a soft paste.
• Pour it on the pieces of heart and distribute evenly so all pieces are well covered and can absorb the marinade. Cover and let sit in the refrigerator for about 30 minutes. Do not let them marinade for too long or they will dry out because of the vinegar.
• In the meantime, place thick bamboo skewers to soak in water so they don't burn when they go on the grill.
• Use a charcoal grill and make sure the coals are very hot before you start.
• Stick three or four pieces of heart in each skewer, so that the meat lays flat.
• Save the rest of the marinade in a cup or small bowl and add the rest of the oil to it, mixing well. This will be used for basting the anticuchos on the grill.
• Tie some pieces of fresh corn husk with a string made out of some more husk and shred them half the way to make a kind of brush and use it for basting. (You can use dry husk too but you need to soak it for a while in warm water to make it flexible and then pat it dry before you use it).
• When the coals are ready and the grill is hot place the anticuchos flat on the grill and baste them generously with the leftover marinade and oil mix.
• This will drip and cause the coals to flame, make sure it flames over because this is what gives the anticuchos their distinctive flavor.
• Let anticuchos cook for about 1 minute and a half on each side. DO NOT OVERCOOK! They will dry out and become tough. Medium or medium well is fine. Turn them over continuously and keep basting and flaming until they are done.
• Hold two or three at a time to turn them over quickly.
• At the same time, place the pieces of corn and potatoes on a corner of the grill, baste them with the same marinade and allow them to be flamed too.
• Serve three skewers in each plate, accompanied by one piece of corn and one potato. You can also cut the potatoes in half (across not length wise) and stick a piece at the end of each skewer.
• Serve hot, right out of the grill, don't let it get cold! ENJOY! :P.
• What takes the longest time is to slice and cut the heart in squares and stick the pieces on the skewers; as you get practice doing this it will be faster, allow yourself some more time of preparation the first couple of times.
• You can also use regular beef, chicken, fish, prawns, or lamb to make anticuchos, but the original and traditional recipe calls for cow heart. Hope you like it! :).