Inca-style Grilled Chicken Skewers

Ingredients

While the original Bonjiri yakitori is a Japanese dish featuring chicken tail, this Inca-style adaptation replaces the tail with boneless chicken pieces. The marinade and salsa are also modified to incorporate traditional Inca spices and local ingredients, giving the dish a unique Andean twist. We alse have the original recipe for Bonjiri yakitori, so you can check it out.

• 500g (1.1 lb) boneless chicken thighs, cut into bite-sized pieces 500g (1.1 lb) boneless chicken thighs, cut into bite-sized pieces
• 2 tablespoons olive oil (30ml) 2 tablespoons olive oil (30ml)
• 2 tablespoons soy sauce (30ml) 2 tablespoons soy sauce (30ml)
• 2 tablespoons honey (30ml) 2 tablespoons honey (30ml)
• 1 tablespoon aji amarillo paste (15g) 1 tablespoon aji amarillo paste (15g)
• 1 teaspoon ground cumin (5g) 1 teaspoon ground cumin (5g)
• 1 teaspoon dried oregano (5g) 1 teaspoon dried oregano (5g)
• 1 garlic clove, minced 1 garlic clove, minced
• Salt and pepper to taste Salt and pepper to taste
• Wooden skewers, soaked in water for 30 minutes Wooden skewers, soaked in water for 30 minutes

Nutrition

• Calories: 250 kcal / 1046 KJ
• Fat: 12g (Saturated Fat: 2g)
• Carbohydrates: 8g (Sugar: 6g)
• Protein: 26g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the olive oil, soy sauce, honey, aji amarillo paste, ground cumin, dried oregano, minced garlic, salt, and pepper. Mix well to create the marinade.
2. 2.
   Add the chicken pieces to the marinade and toss until they are evenly coated. Allow the chicken to marinate for at least 1 hour, or overnight for more intense flavors.
3. 3.
   Preheat the grill to medium-high heat.
4. 4.
   Thread the marinated chicken pieces onto the soaked wooden skewers.
5. 5.
   Place the skewers on the preheated grill and cook for about 8-10 minutes, turning occasionally, until the chicken is cooked through and slightly charred.
6. 6.
   Remove the skewers from the grill and let them rest for a few minutes.
7. 7.
   Serve the Inca-style grilled chicken skewers with a side of tangy salsa and enjoy!

Treat your ingredients with care...

• Aji Amarillo Paste — Aji amarillo is a Peruvian yellow chili pepper. If you can't find the paste, you can substitute it with a mix of yellow bell pepper and a small amount of cayenne pepper for a similar flavor.

Tips & Tricks

• Soaking the wooden skewers in water before grilling helps prevent them from burning.
• Basting the chicken with the marinade while grilling adds extra flavor and moisture.
• Serve the skewers with a squeeze of fresh lime juice for a zesty kick.
• If you prefer a spicier version, add a pinch of cayenne pepper to the marinade.
• Pair these skewers with a side of quinoa salad for a complete Inca-inspired meal.

Serving advice

Serve the Inca-style grilled chicken skewers as a main course alongside a vibrant salad or steamed vegetables. Garnish with fresh cilantro leaves for an extra burst of flavor.

Presentation advice

Arrange the skewers on a platter, placing them diagonally for an appealing visual effect. Drizzle the tangy salsa over the skewers and sprinkle some chopped cilantro on top for an attractive presentation.