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05/21/2003 Archived Entry: "Grilled Chicken Skewers"

You may have heard me rave about these grilled chicken skewers the other day on the radio. I loved them so much at a party given by Aarón Sanchez, son of my dear friend Zarela Martìnez, to celebrate his first book, La Comida Del Barrio.

You may know Aarón from his Food Network appearances or from his fabulous pan-Latino restaurant Paladar (212-473-3535) at 161 Ludlow Street, right down the block from Katz’s Delicatessen on the Lower East Side of Manhattan. By the way, if you like the food at Paladar, you’ll love this book. It includes many recipes from his restaurant, like this one. I was happy to see it's impossibly easy. I think they’d make a great addition to your Memorial day spread, or to any summer barbecue.

Anticuchos de Pollo
(Grilled Chicken Skewers)
Makes 20, serving 10

In Peru, anticochos translates to “skewered meats,” usually chicken livers and hearts. I’ve updated it by using chicken breast. These are always served with ají verde (recipe to follow), a condiment that’s on every Peruvian table. You will need 20 wooden skewers to make this recipe, remember to soak the sticks in water for 20 minutes to prevent them from burning.

1/2 cup chopped cilantro
1/2 cup chopped flat leaf parsley
Finely grated zest of 1 lemon
6 garlic cloves, minced
1/2 cup extra-virgin olive oil, plus more for panfrying
1 1/2 pounds skinless, boneless chicken breast, cut into bite-size pieces

In a large mixing bowl. Combine the cilantro, parsley, lemon zest, garlic, and oil. Add the chicken, toss to coat, cover, and marinate in the refrigerator for 1 hour.

Place a grill pan over medium heat and brush it with a little oil to prevent the meat from sticking. Thread the chicken pieces onto the soaked skewers (see headnote). Grill for 4 minutes on each side, until nicely seared and cooked through. Serve with your favorite hot sauce or ají verde.

Ají Verde
Green Chile Sauce
Makes 2 cups

2 garlic cloves
1 serrano
Juice of 1 lime
1/2 cup cilantro leaves
1/2 cup flat-leaf parsley
1/4 cup oregano leaves
1/2 cup extra-virgin olive oil
1 teaspoon salt
1/2 teaspoon freshly-ground black pepper

In a food processor, pulse the garlic, serrano, and lime juice until combined. Add the cilantro, parsley, and oregano, and pulse again to form a green paste. Scrape the mixture into a bowl, stir in the oil, and season with the salt and pepper. Use as an all-purpose condiment.