📝 About This Recipe
Transport your senses to the bustling night markets of Lima with these smoky, tender grilled chicken gizzards. Marinated in a robust blend of earthy aji panca, pungent garlic, and a splash of tangy vinegar, this dish represents the pinnacle of Peruvian 'antojitos.' While often overlooked, when prepared with this traditional slow-simmer then high-sear method, the gizzards transform into succulent, flavor-packed morsels that are impossible to stop eating.
🥗 Ingredients
The Gizzards
- 2 lbs Chicken gizzards (cleaned and trimmed of excess silver skin)
- 2 pieces Bay leaves
- 3 pieces Garlic cloves (smashed)
- 1 tablespoon Salt (for the boiling water)
The Anticuchera Marinade
- 1/2 cup Aji Panca paste (Peruvian mild red chili paste)
- 1/4 cup Red wine vinegar
- 1/4 cup Vegetable oil (plus extra for brushing)
- 2 tablespoons Garlic paste (freshly ground)
- 1 tablespoon Dried oregano (rubbed between palms to release oils)
- 1 teaspoon Ground cumin
- to taste Salt and Black Pepper
Classic Accompaniments
- 4 medium Yukon Gold potatoes (boiled and sliced into rounds)
- 2 ears Choclo (Peruvian large-kernel corn, boiled)
- 1/2 cup Aji Amarillo sauce (for dipping)
- 2 pieces Fresh lime wedges (for serving)
👨🍳 Instructions
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1
Thoroughly rinse the chicken gizzards under cold running water. Ensure all yellow membrane and grit are removed.
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2
Place the gizzards in a large pot and cover with water. Add the smashed garlic cloves, bay leaves, and a tablespoon of salt.
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3
Bring to a boil, then reduce heat to low. Simmer for 40-45 minutes until the gizzards are tender but still firm to the bite. Do not overcook to mushiness.
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4
Drain the gizzards and let them cool slightly. If they are very large, slice them into bite-sized halves.
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5
In a large mixing bowl, whisk together the aji panca paste, red wine vinegar, vegetable oil, garlic paste, cumin, oregano, salt, and pepper.
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6
Add the warm gizzards to the marinade. Toss thoroughly to ensure every piece is coated. Cover and refrigerate for at least 2 hours, or overnight for best flavor.
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7
Preheat your grill (charcoal is preferred for authenticity) to medium-high heat. Clean and lightly oil the grates.
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8
Thread the marinated gizzards onto wooden or metal skewers. If using wooden skewers, soak them in water for 30 minutes beforehand to prevent burning.
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9
Place the skewers on the grill. You should hear an immediate sizzle. Reserve the remaining marinade in the bowl.
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10
Grill for 3-4 minutes per side. Use a brush to baste the gizzards with the leftover marinade frequently to create a flavorful glaze.
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11
At the same time, place the boiled potato slices on the edge of the grill to lightly brown and absorb some smoky flavor.
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12
The gizzards are ready when they have charred, crispy edges and a deep mahogany color.
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13
Remove from the grill and let them rest for 2 minutes before serving.
💡 Chef's Tips
Pre-boiling the gizzards is the secret to tenderness; skipping this will result in a rubbery texture. If you can't find Aji Panca, a mix of mild ancho chili powder and a little smoked paprika can work in a pinch. Always brush the grill grates with an oil-soaked paper towel right before cooking to prevent the lean gizzards from sticking. For an extra layer of flavor, add a splash of dark beer to the marinade. Use a brush made of corn husks to baste the gizzards, just like the 'anticucheras' do in the streets of Peru.
🍽️ Serving Suggestions
Serve hot off the grill with a side of creamy Aji Amarillo or Rocoto sauce for a spicy kick. Pair with thick slices of boiled potatoes and kernels of Choclo (Peruvian corn). Enjoy with a cold glass of Chicha Morada (purple corn drink) or a crisp Pilsen Callao beer. A side of Salsa Criolla (pickled red onions) provides a bright acidity that cuts through the rich marinade.