We followed this recipe for both chicken and sauce: http://runawayapricot.com/2015/01/healthier-peruvian-chicken-skewers-with-green-sauce.html/. In case the link does not work: First, the night before, cut 3 ½ lb boneless skinless chicken breasts (about 4 breasts) into 1” chunks. Marinate the chicken chunks in: 2 Tbsp ground cumin, 2 Tbsp sweet paprika, 4 tsp (we reduced to 2 tsp) salt, 1 tsp black pepper, 3 cloves minced garlic, 2 Tbsp white vinegar, and 2 Tbsp (we increased to 3 Tbsp) olive oil. Second, on cooking day, preheat the oven to 375. Next, line a baking sheet with foil, then place a rack in the foil-lined sheet. Lightly spray the rack with oil. Third, load the chicken pieces on skewers (we use four long metal skewers), then place those loaded skewers on the rack. Fourth, place the chicken in the oven (middle rack) for 15 mins. Flip over, then increase the temperature to 425. Bake for an additional 10 mins. (Sept. 2016)
While the chicken is cooking, prepare the Peruvian cilantro-jalapeño sauce: http://piglettedc.tumblr.com/post/150051389921/peruvian-cilantro-jalapeño-aji-verde-sauce
Cooking Adventures 