Recipe for Chicken Anticucho with Huacatay Sauce
Recreate the flavors of Nobu’s Chicken Anticucho with this recipe:
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.