Peruvian-Style Chicken Breast Skewers with Aji Marinade

These Peruvian Chicken Breast Skewers capture everything I love about grilling: bold flavor, fast cook time, and easy cleanup.

They’re a lighter, streamlined version of my Grilled Peruvian Chicken with Green Sauce, designed for quick weeknight meals without sacrificing the bright, garlicky, citrus-forward Peruvian profile.

If you’re already a fan of Peruvian flavors—tangy lime, fragrant garlic, and warm spices—these skewers deliver the same punch but use lean chicken breast for faster cooking.

two hands holding a Peruvian chicken breast skewer with green sauce

Ingredients You’ll Need

These simple pantry staples build a bright, savory marinade and a creamy green sauce. Here’s what each ingredient contributes:

Soy sauce – salt and savory umami
Lime juice – bright acidity and tenderizer
Avocado oil – neutral oil that lets the spices shine
Honey – gentle sweetness that helps glaze and caramelize
Garlic – fresh and aromatic when grated
Cumin – warm, earthy spice common in Peruvian profiles
Smoked paprika – subtle smoky depth
Dried oregano – herbaceous, slightly peppery notes
Black pepper – balancing heat

Ingredients for Peruvian chicken marinade

How to Grill Peruvian Chicken Breast Skewers

Prepare your grill for two-zone cooking: a hot side for searing and a cooler side for finishing.
Sear the skewers over direct heat long enough to develop a good char without overcooking.
Move them to the indirect side, brush with reserved marinade, and finish cooking gently.
Remove at 160°F internal temperature and rest five minutes for carryover cooking to 165°F.

overhead photo of Peruvian chicken skewers

No Grill? No Problem…

If you don’t have a grill, use a cast iron griddle or a heavy-bottomed skillet. Cook the skewers the same way you would on the grill: get a good sear over high heat, then move to lower heat to finish. I’ve done these entirely on the stovetop and they still come out great.

If weather and space allow, grilling over an open flame adds an extra layer of flavor, but stovetop equipment will still yield excellent results.

fingers holding a piece of Peruvian chicken dipped in green sauce

FAQs About Chicken Skewers

Can I use boneless, skinless chicken thighs?
Yes. Thighs are more forgiving and stay juicier if you prefer darker meat.

How long should I marinate the chicken?
Two to eight hours is ideal. Any longer and the lime will start to break down the meat too much.

Can I save and reheat leftovers?
Absolutely. Store in an airtight container and rewarm gently in the oven or microwave.

Is olive oil ok for the marinade?
Yes, but a neutral oil like avocado oil keeps the marinade’s flavors forward. Olive oil can add its own flavor that competes with the spices.

Peruvian chicken skewers made with breast meat with green sauce

How To Make Peruvian Chicken Breast Skewers Step-by-Step

Serves: 6 | Prep Time: 10 mins | Cook Time: 20 mins

Ingredients
2 lb boneless skinless chicken breasts, cut into 1½” cubes
2 tbsp avocado oil

Marinade
½ cup soy sauce
¼ cup lime juice (freshly squeezed)
¼ cup avocado oil
3 tbsp honey
10 cloves garlic, grated
1 tbsp cumin
1½ tbsp smoked paprika
1 tsp dried oregano
1 tsp black pepper

Green Sauce
1 cup mayonnaise
2 cups fresh cilantro (leaves and stems)
2 jalapeños, seeded
4 garlic cloves
¼ cup parmesan cheese
2½ tbsp lime juice
1 tbsp aji amarillo paste (optional)
1 tbsp kosher salt (Diamond Crystal)

Step 1: Put the cubed chicken into a sealable bag. Whisk the marinade ingredients in a bowl, reserving ¼ cup for glazing. Pour the remaining marinade over the chicken.

chicken breast cubes being added to a plastic bag

Lime juice being squeezed into a Peruvian marinade

Step 2: Remove excess air from the bag, seal, and massage the chicken so it’s fully coated. Refrigerate at least two hours; overnight (up to eight hours) is better for deeper flavor.

Peruvian chicken marinating in a a plastic bag

Step 3: Preheat the grill for two-zone cooking. Thread the chicken onto skewers, pressing each skewer to form an even thickness for consistent cooking. Pat the pieces dry and lightly brush with oil.

piece of chicken breast being placed onto a skewer

chicken skewer being shaped with a gloved hand

Step 4: Grill the skewers over direct medium-high heat, moving them frequently to prevent burning while building a crust. Total direct-time should be about 6–8 minutes, turning to sear all sides.

uncooked Peruvian chicken skewer being placed on a grill

charred Peruvian chicken breast skewer on a grill over hot coals

Step 5: Move skewers to indirect heat, brush with the reserved marinade, close the lid, and cook until the internal temperature reaches 160°F.

Step 6: While the skewers finish, blend the green sauce ingredients until smooth and set aside.

Aji verde sauce bing mixed in a food processor

Step 7: Remove the skewers from the grill and let them rest five minutes.

Step 8: Serve with the green sauce and a scattering of freshly chopped scallions.

Peruvian chicken breast skewer with green sauce

Peruvian Chicken Breast Skewers

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Prep Time: 10 minutes

Cook Time: 20 minutes

Servings: 6

Ingredients

2 lb boneless skinless chicken breasts cut into 1½” cubes
2 tbsp avocado oil

Marinade

½ cup soy sauce
¼ cup lime juice freshly squeezed
¼ cup avocado oil
3 tbsp honey
10 cloves garlic grated
1 tbsp cumin
1½ tbsp smoked paprika
1 tsp dried oregano
1 tsp black pepper

Green Sauce

1 cup mayonnaise
2 cup fresh cilantro leaves and stems
2 med jalapeños seeded
4 cloves garlic
¼ cup parmesan cheese
2½ tbsp lime juice
1 tbsp aji amarillo paste optional
1 tbsp kosher salt Diamond Crystal

Instructions

Place the cubes of chicken into a sealable plastic bag and set aside. Then, put all the ingredients for the marinade into a medium size mixing bowl and whisk together. Reserve ¼ cup of the marinade and set aside. Pour the remaining marinade over top of the chicken.
Remove as much air as possible from the bag and seal it closed. Massage the chicken to ensure it’s completely coated in the marinade. Then, place the chicken in the refrigerator for at least two hours, eight is better.
Light your grill and set it up for two-zone cooking. While the grill is preheating, place the chicken cubes on the skewers. Once the chicken is on the skewer, grip it firmly with your hand to form and even thickness of the chicken. (This helps for even cooking). Pat the chicken dry with a paper towel to remove any excess marinade, then lightly coat with oil.
Place the chicken skewers on the grill over direct medium high heat. Move them frequently so they don’t burn while forming a nice crust. Grill the chicken on all sides for a total of 6-8 minutes.
Move the chicken over to indirect heat, and brush with remaining marinade. Close the lid and allow the skewers to cook till they reach 160°F internal temperature.
While the chicken is roasting, put all the ingredients for the green sauce in a blender, and blend until smooth. Set aside.
Remove the chicken from the grill, and let it rest for five minutes.
Serve with the green sauce and freshly chopped scallions.