Aji Amarillo Chicken Skewers: Peru's Answer to Summer Grilling

Every summer in Lima, the smell of anticuchos drifts through the streets as vendors fire up their grills at dusk. Traditionally made with beef heart, anticuchos are Peru's answer to the skewer — deeply marinated, kissed by charcoal, and bursting with the unmistakable warmth of aji amarillo. This chicken version brings that same street-food magic to your backyard, and it starts with one thing: a great aji amarillo sauce.

Isabel, the Peruvian home cook whose recipe inspired our Aji Amarillo sauce, always said the marinade is everything. The sauce does most of the work here — all you need is a hot grill and a little patience. For the traditional beef heart version with its signature ají panca marinade, see our full anticuchos guide.

Aji Amarillo Chicken Skewers (Anticuchos de Pollo)

Serves 4 | Prep: 20 min + 2 hr marinating | Cook: 12–15 min

Ingredients

• 2 lbs boneless, skinless chicken thighs, cut into 1½-inch cubes
• 3 tablespoons Aji Pepper Sauce Aji Amarillo
• 3 tablespoons olive oil
• 2 tablespoons soy sauce
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• ½ teaspoon smoked paprika
• Juice of 1 lime
• Salt and pepper to taste
• Fresh cilantro and lime wedges, to serve
• Wooden or metal skewers (if wooden, soak in water 30 min before grilling)

Instructions

1. Make the marinade. In a large bowl, whisk together the Aji Amarillo sauce, olive oil, soy sauce, garlic, cumin, paprika, and lime juice. Season with salt and pepper.
2. Marinate the chicken. Add the chicken cubes to the bowl and toss to coat completely. Cover and refrigerate for at least 2 hours, or overnight for deeper flavor.
3. Preheat your grill. Heat a gas or charcoal grill to medium-high (about 425°F). Lightly oil the grates to prevent sticking.
4. Skewer the chicken. Thread 4–5 pieces of chicken onto each skewer, leaving a little space between pieces so they cook evenly.
5. Grill. Cook skewers for 12–15 minutes, turning every 3–4 minutes, until the chicken is charred at the edges and cooked through (internal temp 165°F). Brush with any remaining marinade during the first half of cooking.
6. Rest and serve. Let the skewers rest for 2 minutes, then scatter fresh cilantro over the top and serve with lime wedges.

Chef's Tip: Why Aji Amarillo?

Aji amarillo peppers have a fruity, floral heat that's unlike anything from a bottle of generic hot sauce. The warmth builds gradually and lingers in a way that makes you reach for another skewer — not for a glass of water. Our Aji Amarillo sauce brings that same complexity straight from Isabel's original recipe. One jar marinates four full pounds of protein, making it one of the most versatile bottles you'll keep on your counter all summer.

These skewers pair beautifully with a simple green salad, grilled corn, or a scoop of white rice to soak up the juices. They also hold up great for meal prep — grill a double batch on Sunday and slice leftovers over rice bowls all week.

Ready to fire up the grill? Find Aji Pepper Sauce at ajipeppersauce.com and bring a little Lima to your backyard this summer.