Peruvian Chicken Breast Skewers (Easy)

These Peruvian Chicken Breast Skewers are everything I love about grilling: big flavor, quick cooking, and minimal cleanup. They’re a leaner and simpler take on my traditional Grilled Peruvian Chicken with Green Sauce, but perfect for a quick meal that still packs the flavor.

If you’ve tried my Peruvian chicken, you know how much I love the bold, citrusy, and garlicky flavors of Peruvian style of cooking. These skewers take that same punchy profile and simplify it for lean, fast-cooking chicken breasts. 

Want a more traditional version using aji panca and aji amarillo? Check out my full Peruvian chicken recipe here.

Ingredients You’ll Need

Simple ingredients. Big flavor. Here’s what each one brings to the table:

Soy sauce – adds salt and deep umami flavor
Lime juice – brings brightness and helps tenderize the meat
Avocado oil – high smoke point, keeps the chicken juicy
Honey – adds subtle sweetness and helps caramelize the glaze
Garlic – bold and aromatic when pulsed fresh
Cumin – earthy and warm, classic in Peruvian spice profiles
Smoked paprika – adds a nice smokey undertone 
Dried oregano – herby and slightly peppery
Black pepper – for just a touch of heat and balance

How to Grill Peruvian Chicken Breast Skewers

• Set up your grill for two-zone cooking, with one side hot for searing and the other cooler for finishing.
• Place the skewers over direct heat and grill for just long enough to develop good char.
• Move the skewers to the indirect zone, brush with the reserved marinade and allow them to finish.
• Remove when the internal temp reaches 160°F and let rest for five minutes to carry over to 165°F.

No Grill? No Problem

You can absolutely make these Peruvian chicken breast skewers indoors using a cast iron griddle or heavy-bottomed pan. You’ll cook them just like I do the Peruvian shrimp skewers, which are made entirely on the stovetop.

If you do have a grill, I still recommend using it when you can. There’s just something about open flame that adds another layer of flavor. But don’t let the weather or lack of a grill stop you from making these.

FAQs About Chicken Skewers

Can I use boneless skinless chicken thighs instead?
Absolutely. Thighs are more forgiving and stay extra juicy. 

How long can I marinate the chicken?
Anywhere from two to eight hours. Much longer and the lime juice starts breaking down the meat too much.

Can I save and reheat chicken skewers?
For sure! Put them in an airtight container and warm in the oven or microwave (set to reheat).

Can I use olive oil for the marinade?
Yes, you can but I prefer a neutral oil like avocado oil. Olive oil adds it’s own unique flavor that detracts from the sauce.

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

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

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

Marinade
½ cup soy sauce
¼ cup lime juice
¼ cup avocado oil
3 tbsp honey
10 cloves garlic, grated
1 tbsp cumin
1 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
1 tbsp kosher salt, Diamond Crystal

Step 1: 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.

Step 2: 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.  

Step 3: 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.

Step 4: 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.

Step 5: 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.

Step 6: While the chicken is roasting, put all the ingredients for the green sauce in a blender, and blend until smooth. Set aside.

Step 7: Remove the chicken from the grill, and let it rest for five minutes.

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