Anticucho de Pollo is a popular Peruvian street food that offers a delicious twist on the traditional anticucho. While the classic version uses beef heart, this chicken variation makes the dish more accessible while maintaining its signature smoky, spicy flavors.

The dish emerged as a modern adaptation of the traditional anticucho, which has roots in Peru's colonial period. As chicken became more widely available and affordable, vendors began offering it as an alternative to appeal to a broader audience, particularly those who might be hesitant to try the original beef heart version.

The preparation involves marinating cubed chicken in a flavorful paste made from ají panca (Peruvian red pepper), garlic, cumin, vinegar, and various spices. The marinated chicken pieces are then threaded onto skewers and grilled over hot coals, creating a perfect char on the outside while keeping the meat juicy inside. The signature ají panca marinade gives the chicken a deep red color and a mild, smoky heat that's characteristic of Peruvian cuisine.

While the traditional recipe is straightforward, some cooks add their own twists by incorporating different chilies like ají amarillo for extra heat, or using lime juice for additional tanginess. Some versions include vegetables like bell peppers or onions between the chicken pieces, adding color and flavor variety.

In Peru, Anticucho de Pollo is primarily served as street food, with vendors setting up their grills in the evening hours. The skewers are typically served hot off the grill with boiled potatoes or corn on the side, and often accompanied by a spicy ají sauce for those who want extra heat. It's a popular choice for casual dining, social gatherings, and as a late-night snack.

From a nutritional standpoint, Anticucho de Pollo is a relatively healthy option compared to many other street foods. Each skewer contains approximately 150-200 calories, making it a protein-rich choice that's lower in fat than the traditional beef heart version. The dish is naturally gluten-free and dairy-free, though those with chili sensitivities should be mindful of the spicy marinade. The grilling method also makes it a healthier alternative to fried foods, though the marinade can be high in sodium.