Grilled Pollo Anticuchero with Spiced Yellow Potato Salad

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-23 · Updated 2026-05-23

Tender grilled chicken marinated in a tangy anticuchero sauce served alongside a creamy, mildly spicy yellow potato salad inspired by Peruvian flavors. This latin american-inspired chicken ready in about 50 minutes pairs aji panca paste, garlic cloves, minced, red wine vinegar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.5 pounds chicken thighs, boneless and skinless
• 2 tbsp aji panca paste
• 4 cloves garlic cloves, minced
• 3 tbsp red wine vinegar
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 1.5 pounds yellow potatoes, peeled and cut into 1-inch chunks
• 1/3 cup mayonnaise
• 1 tbsp yellow chili paste (or aji amarillo paste)
• 1 tbsp lime juice
• 2 tbsp fresh cilantro, chopped
• 2 green onions, thinly sliced
• to taste salt and pepper

Instructions

1. Step 1: In a bowl, whisk together 2 tbsp aji panca paste, 4 minced garlic cloves, 3 tbsp red wine vinegar, 2 tbsp olive oil, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper until smooth; marinate 1.5 pounds boneless skinless chicken thighs in this mixture for at least 2 hours or overnight in the fridge.
2. Step 2: Meanwhile, place 1.5 pounds peeled and chunked yellow potatoes in a large pot, cover with cold water and add 1 tsp salt; bring to a boil over high heat and cook until fork-tender, about 15 minutes, then drain and let cool slightly.
3. Step 3: In a mixing bowl, combine 1/3 cup mayonnaise, 1 tbsp yellow chili paste, 1 tbsp lime juice, 2 tbsp chopped cilantro, and 2 thinly sliced green onions; season with salt and pepper to taste to create the dressing for the potato salad.
4. Step 4: Toss the warm potatoes gently with the dressing until well coated and flavors meld; cover and refrigerate for at least 30 minutes.
5. Step 5: Preheat a grill or grill pan over medium-high heat and cook the marinated chicken thighs for 5-6 minutes per side until nicely charred and internal temperature reaches 165°F; rest for 5 minutes before slicing.
6. Step 6: Serve sliced grilled pollo anticuchero alongside a generous scoop of the spiced yellow potato salad garnished with additional cilantro if desired.