1. Cut the chicken into small pieces.

2. Mix all the ingredients (except salt) for the marinade in a bowl and add the chicken. Rub the marinade well into the meat and leave it in the refrigerator for 30 minutes, or up to 4 hours.

3. Salt and skewer the chicken (if wooden skewers are used, soak them in water for 30 minutes before use). Heat the grill to medium, coat with oil, insert the skewers and bake for about 12 minutes, turning them occasionally. The exact time will vary depending on the temperature of the grill, it is important that the fire is not strong so that the skewers do not get too bright.

4. Remove the chicken skewers from the grill and serve with a sauce made from fresh herbs and an optional side dish such as roasted potatoes, roasted vegetables, various salads... Mix all the ingredients in a blender. Mix at high speed until a smooth and homogeneous mass is formed, which is seasoned to taste with salt, pepper and chili. Mix a little more and refrigerate until use. Enjoy juicy and irresistible skewers! Our chef's tip: If you don't have time to prepare the skewers, you can marinate whole skinless and boneless chicken thighs in the same marinade and grill them in one piece, then of course the grilling time is longer, which means an even lower grill fire. The green basil and cilantro sauce is a great addition to the full experience of Peruvian cuisine, but the skewers work without the sauce thanks to the rich aromas of all the spices in the marinade.