Are you tired of the same old chicken dishes that fail to excite your taste buds? Chicken Anticucho offers a bold and smoky profile, deeply rooted in Peruvian cuisine, but finding an authentic experience can be challenging. At Nobu, the globally acclaimed restaurant, this dish is reimagined with a refined fusion of Japanese and Peruvian flavors, creating a culinary masterpiece that food enthusiasts around the world can’t stop raving about.

The Origin of Anticucho

Anticucho originated in Peru as skewered meats marinated in bold, spicy sauces and cooked over an open flame. Nobu’s version of Chicken Anticucho incorporates the essence of this traditional dish while infusing it with a sophisticated, modern approach.

The Nobu Touch

Chef Nobu Matsuhisa’s take on Chicken Anticucho is a harmonious fusion of Peruvian and Japanese elements. Unlike traditional methods, Nobu’s anticucho skewers are often minimally marinated, focusing on the quality of the protein. The chicken skewers are grilled to perfection and served with a dynamic duo of sauces: the red anticucho and the yellow anticucho. These sauces balance sweet, savory, and spicy flavors, delivering a unique culinary experience.

Recipe for Chicken Anticucho with Huacatay Sauce

Recreate the flavors of Nobu’s Chicken Anticucho with this recipe:

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Ingredients

1/2 cup ají panca paste 4 ounces
5 tbsp extra-virgin olive oil
3 tbsp red wine vinegar
2 tbsp gochujang
1 tbsp tamari or soy sauce
1 1/2 tsp toasted cumin seeds
1/4 tsp dried Mexican oregano
1/8 tsp black pepper
1 large garlic clove
1 1/2 lbs boneless skinless chicken thighs, cut into 1-inch cubes
Ingredients for Huacatay Dipping Sauce:
1/4 cup neutral oil e.g., grapeseed
1/4 cup red onion roughly chopped
1 jalapeño seeded and sliced
4 garlic cloves finely chopped
3/4 cup huacatay paste
4 ounces cream cheese 1/2 cup, room temperature
1/4 cup fresh lime juice 2 limes
1 cup fresh mint leaves chopped

Instructions

Prepare the Skewers: Soak 8 wooden skewers in water for 30 minutes. Preheat your grill to very high (500°F to 550°F).
Make the Marinade: Blend ají panca paste, olive oil, vinegar, gochujang, tamari, cumin, oregano, pepper, and garlic until smooth. Coat the chicken cubes in the marinade and let them rest for 5 minutes.
Grill the Skewers: Thread 4-5 pieces of chicken onto each skewer, leaving some space between pieces. Grill skewers for about 4 minutes per side until charred and cooked through.
Prepare the Dipping Sauce: Heat oil in a skillet over medium heat. Sauté onion, jalapeño, and garlic until tender (about 4 minutes). Add huacatay paste, remove from heat, and let cool. Blend with cream cheese, lime juice, and mint until smooth.
Serve: Drizzle the skewers with a mix of red and yellow anticucho sauces or serve alongside the huacatay dipping sauce for a complete flavor experience.

Culinary Notes

Huacatay, also known as Peruvian black mint, is a distinctive ingredient in this dish. If fresh huacatay is unavailable, look for jarred paste online or at Latin markets. This herb adds a creamy, herbal note reminiscent of green tea, enhancing the dish’s complexity.

A Memorable Meal

Whether served at Nobu or recreated at home, Chicken Anticucho delivers an unforgettable taste. The interplay of smoky, caramelized chicken and vibrant sauces makes it a standout dish for any occasion. Pair with a lively South American red wine for a complete dining experience. Bon appétit!