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Chicken Aticuchos
Over the past decade, Peruvian cuisine has come into LA's Latin American food scene. It didn't just bring its famous sashimi-like ceviches; it also brought the Peruvian tradition of yakitori-like anticucho skewers. Look for aji amarillo paste, a spicy Peruvian seasoning made from yellow chile peppers, in Latin markets. It's wonderful in marinades and meat rubs.

Category Entrée
Chef Cooking Light
Contributor Jeremiah
Last Update 6/26/2016 8:46:29 PM
Prep Time 60 min
Cook Time 60 min
Serves 4

arrow_right White Vinegar, 1/2 Cup
 arrow_right Aji Amarillo Paste, 2 Tbls
 arrow_right Ground Cumin, 2 1/2 Tsp
 arrow_right Black Pepper, 1 Tsp
 arrow_right Kosher Salt, 1 Tsp
 arrow_right Garlic, 6 Cloves
 arrow_right Skinless, Boneless Chicken Breast Halves, 3 (6 Oz)
 arrow_right Red Onion, 1 Large
 arrow_right Red Or Green Bell Pepper, 1 Large

Cooking Instructions

 Place 1/4 cup vinegar, aji amarillo paste, 2 tsp cumin, pepper, salt, and garlic in a food processor.
 Place marinade in a large zip-top bag.
 Cut chicken into 2-inch cubes
 Place chicken in bag with marinate; toss well to coat.
 Marinate in fridge at least 45 minutes or up to overnight.
 Preheat grill to medium high.
 Peel onion and cut into 1-inch wedges.
 Remove stem, seeds, and membrane fro bell pepper.
 Cut into 1-inch pieces.
 Remove chicken from marinade, discarding excess marinade.
 Thread the chicken and vegetable pieces evenly onto 8 (10-inch0) skewers.
 Combine remaining vinegar, remaining cumin, oil, dash of salt and dash of pepper in a small bowl.
 Place skewers on grill rack
 Grill skewers 2 minutes on each side or until chicken is done, basting frequently with vinegar mixture.

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