Food Recipes Dinner Poultry Dishes Anticuchos de Pollo (Peruvian Chicken Skewers) 5.0 (2) 3 Reviews These Peruvian skewers are coated in a thick chile marinade that withstands the heat of the grill and clings to the chicken, yielding caramelized, charred bits. By Stephanie Izard Stephanie Izard A 2011 F&W Best New Chef, Stephanie Izard is the chef of Girl & the Goat in Chicago. The season 4 winner of "Top Chef" and 2013 James Beard Award winner for Best Chef: Great Lakes, she also helms Little Goat, Duck Duck Goat, and Cabra, Food & Wine's Editorial Guidelines Updated on July 20, 2023 Tested by Food & Wine Test Kitchen Tested by Food & Wine Test Kitchen Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time. Meet the Food & Wine Test Kitchen Rate PRINT Share Trending Videos Close this video player Photo: Greg DuPree Soak Time: 30 mins Stand Time: 5 mins Cool Time: 30 mins Total Time: 1 hr 25 mins Yield: 8 skewers Huacatay, or Peruvian black mint, is a member of the marigold family. It’s hard to come by fresh in States, but the jarred paste is smooth and creamy with notes of green tea; look for it online or in Latin markets. Ingredients 1/2 cup ají panca paste (about 4 ounce) 5 tablespoons extra-virgin olive oil 3 tablespoons red wine vinegar 2 tablespoons gochujang 1 tablespoon tamari or soy sauce 1 1/2 teaspoons toasted cumin seeds 1/4 teaspoon dried Mexican oregano 1/8 teaspoon black pepper 1 large garlic clove 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch cubes Huacatay Dipping Sauce 1/4 cup neutral oil (such as grapeseed) 1/4 cup red onion, roughly chopped 1 jalapeno, seeded and sliced 4 garlic cloves, finely chopped 3/4 cup huacatay paste 4 ounces cream cheese (about 1/2 cup), at room temperature 1/4 cup fresh lime juice (from 2 limes) 1 cup loosely packed fresh mint leaves, chopped Directions Soak 8 (12-inch) wooden skewers in water 30 minutes. Meanwhile, preheat grill to very high (500°F to 550°F). Place ají panca paste, olive oil, vinegar, gochujang, tamari, cumin, oregano, pepper, and garlic in a blender; process until smooth, about 1 minute. Transfer mixture to a medium bowl; add chicken, and stir to coat. Let stand 5 minutes at room temperature. Remove skewers from water. Thread 4 to 5 chicken pieces onto each skewer, leaving a 1/2-inch space between pieces. Place kebabs on oiled grates; grill, covered, until charred and cooked through, about 4 minutes per side. Serve with huacatay dipping sauce. Meanwhile, make the dipping sauce Heat oil in a medium skillet over medium. Add onion, jalapeño, and garlic; cook, stirring occasionally, until tender, about 4 minutes. Stir in huacatay paste. Remove from heat, and let cool to room temperature, about 30 minutes. Transfer huacatay mixture to a blender; process until smooth, about 30 seconds. Add cream cheese, lime juice, and mint; process until fully incorporated, about 30 seconds. Suggested pairing Lively South American red. Originally appeared: September 2019 Rate It Print