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These Peruvian chicken skewers are packed with flavor and so easy to make! The Aji Verde Sauce is the ideal dipping partner!
Peruvian chicken skewers are an absolute flavor explosion, packing a vibrant punch that belies how incredibly easy they are to prepare. The secret lies in a deeply savory, citrus infused marinade that acts as a tenderizer and flavor powerhouse. I first tried this dish in Greece this past summer and knew I had to recreate it for us!
While the skewers develop their rich flavor on the grill or stovetop, you can whip up the ultimate companion: a velvety Aji Verde sauce. This bright green condiment is a masterclass in balance, blending the cooling richness of mayonnaise and sour cream with a sharp kick from fresh jalapeños, garlic, and sliced scallions.
Once the marinated chicken hits the high heat, the edges caramelize beautifully, locking in the juices and creating those classic, charred grill marks. Serving these sizzling, savory skewers alongside a generous bowl of the Aji Verde creates a spectacular contrast of warm, smoky meat and cool, spicy tangy sauce.
If you like this recipe, you will also love my Easy Chicken Shawarma or my Easy Honey Ginger Sesame Chicken.
Thank you for stopping by Hungry Happens! If you create this dish or any other from our site, we would greatly appreciate you taking the time to comment and rate the recipe! Now LOVE YOUR LIFE!
Peruvian Chicken Skewers with Aji Verde Sauce
Ingredients
- 1½ lbs (0.70 kg) boneless skinless chicken thighs, cut into squares
- 4 cloves garlic, minced
- 2 tbs soy sauce
- 1 medium lime, zest + juiced
- 2 tbs olive oil
- pinch chili flakes
- 1 tbs brown sugar
- 1/4 tsp ground cumin
- 1/2 tsp smoked paprika
- 1 tsp each salt + dried oregano
- 1/2 tsp each garlic powder + onion powder
Aji Verde Sauce:
- 1 cup (15 g) packed fresh cilantro
- 1 jalapeños, stemmed + seeded
- 2 cloves garlic
- 2 scallions, green parts only
- 2/3 cup (155 g) sour cream
- 1/4 cup (55 g) mayo
- 1 tbs yellow mustard
- 1 tbs lime juice
- 2 tbs olive oil
- salt + pepper, to taste
Instructions
- Pat dry your rinsed chicken thighs with a paper towel. Slice into 2 inch square pieces. In a small bowl, whisk together the olive oil, garlic, soy sauce, lime zest, lime juice, brown sugar, salt, cumin, smoked paprika, garlic powder, onion powder and dried oregano. Transfer the chicken pieces into a large ziploc bag and over the marinade. Squish the bag around to distribute the marinade all over the chicken. Place in the fridge for at least 30 minutes or overnight.
- Preheat oven to 425℉ or air fryer to 400℉. Line a 9×13 inch baking sheet with parchment paper. Skewer the chicken pieces onto four (8 inch) sticks. Pack them tightly. In your OVEN at 425℉: bake for 25-30 minutes flipping halfway through.In your AIR FRYER at 400℉: cook for 12 minutes, then flip and cook for another 10 minutes.
Aji Verde Sauce:
- In a mini food processor, pulse together the cilantro, jalapeños, scallions, garlic, sour cream, mayo, mustard, olive oil, lime zest, lime juice, salt, pepper and pulse until smooth – this will take at least 2 minutes. Will look chunky at first but keep pulsing until smooth. Taste and adjust if needed.
Notes
- Store leftovers in an airtight container in your fridge for up to 4 days.
- You can use my 3 Ingredient Pitas Recipe
- Nutritional Info includes the Aji Verde Sauce.