Grilled Chicken and Vegetables with Peanut Llajwa
Anticuchos de pollo, or grilled chicken skewers, are common throughout South America. This version is served with a Bolivian inspired peanut sauce called llajwa (or llajua) de maní. There are as many variations of llajwa de maní as there are cooks. Our version uses a food processor to streamline steps, and includes ingredients that are more easily accessible in the United States. An Oldways recipe, created in partnership with The Peanut Institute.
4 servings
Ingredients
Peanut Llajwa Sauce
2/3 cup of dry roasted unsalted peanuts
2 large of jalapeño pepper, stemmed, seeded, finely chopped
3 garlic cloves, minced
1/2 teaspoon of salt
1 teaspoon of chili powder
1/4 cup of chopped cilantro
1/2 cup of canned no salt added fire roasted tomatoes with juice
1 cup of water
Grilled Chicken
1 pound of boneless skinless chicken thighs, cut into 1-inch pieces
1 chili pepper or bell pepper, cut into 1-inch pieces
1 medium zucchini, cut into 1-inch pieces
Instructions
- To make the peanut llajwa sauce, add all of the ingredients to a blender or food processor and mix until smooth. Pour half of the sauce into a large bowl for marinating, reserving the other half for serving.
- Add the chicken and vegetables to the large bowl of peanut llajwa sauce, and toss until the pieces are well coated. Let the chicken and vegetables sit in the marinade at room temperature for approximately 20 minutes.
- If using a grill, heat the grill up to high heat. Thread the chicken, squash, and pepper pieces on 4 long metal grill skewers, alternating so that each skewer has an assortment of chicken and veggies, discarding any remaining marinade. Grill the skewers for approximately 5 minutes on each side, until the chicken is cooked through (reaching an internal temperature of 165°F) and veggies begin to soften.
- Alternatively, if using the oven, preheat the oven to 425°F. Arrange the veggies and chicken in a single layer on a parchment- or foil-lined baking sheet, discarding any remaining marinade, and roast for 40 minutes, until the internal temperature of the chicken reaches 165°F. If desired, thread the chicken, squash, and pepper pieces onto skewers before serving.
- Serve the cooked chicken and vegetables with the reserved peanut llajwa sauce for dipping.
Estimated Nutritional Information
Calories:
310kcal
Carbohydrates:
12g
Fat:
17g
Saturated Fat:
3g
Unsaturated Fat:
1g
Fiber:
1g
Protein:
30g
Sodium:
430mg
Sugar:
5g
