Recipe courtesy of Stephanie Izard
From:
Food Network Magazine
Chicken Thigh Anticuchos
Getting reviews...
- Level: Intermediate
- Total: 1 hr 45 min
- Active: 45 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 931
- Total Fat
- 83 g
- Saturated Fat
- 15 g
- Carbohydrates
- 18 g
- Dietary Fiber
- 4 g
- Sugar
- 7 g
- Protein
- 32 g
- Cholesterol
- 178 mg
- Sodium
- 949 mg
"I was inspired to create this recipe by all of the delicious anticuchos [grilled meat kebabs] I ate while traveling through Peru," says Stephanie.
- Level: Intermediate
- Total: 1 hr 45 min
- Active: 45 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 931
- Total Fat
- 83 g
- Saturated Fat
- 15 g
- Carbohydrates
- 18 g
- Dietary Fiber
- 4 g
- Sugar
- 7 g
- Protein
- 32 g
- Cholesterol
- 178 mg
- Sodium
- 949 mg
Ingredients
For the Aji Panca Puree:
For the Marinade and Chicken:
For the Serrano-Cilantro Sauce:
Directions
- 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.
