These Peruvian skewers are coated in a thick chile marinade that withstands the heat of the grill and clings to the chicken, yielding caramelized, charred bits.

Ingredients

• 1/2 cup ají panca paste (about 4 ounce)
• 5 tablespoons extra-virgin olive oil
• 3 tablespoons red wine vinegar
• 2 tablespoons gochujang
• 1 tablespoon tamari or soy sauce
• 1 1/2 teaspoons toasted cumin seeds
• 1/4 teaspoon dried mexican oregano
• 1/8 teaspoon black pepper
• 1 large garlic clove
• 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch cubes
• 1/4 cup neutral oil (such as grapeseed)
• 1/4 cup red onion, roughly chopped
• 1 jalapeno, seeded and sliced
• 4 garlic cloves, finely chopped
• 3/4 cup huacatay paste
• 4 ounces cream cheese (about 1/2 cup), at room temperature
• 1/4 cup fresh lime juice (from 2 limes)
• 1/4 cup loosely packed fresh mint leaves, chopped

Directions

1. Soak 8 (12-inch) wooden skewers in water 30 minutes.
2. Meanwhile, preheat grill to very high (500°F to 550°F). Place ají panca paste, olive oil, vinegar, gochujang, tamari, cumin, oregano, pepper, and garlic in a blender; process until smooth, about 1 minute. Transfer mixture to a medium bowl; add chicken, and stir to coat. Let stand 5 minutes at room temperature.
3. Remove skewers from water. Thread 4 to 5 chicken pieces onto each skewer, leaving a 1/2-inch space between pieces. Place kebabs on oiled grates; grill, covered, until charred and cooked through, about 4 minutes per side. Serve with huacatay dipping sauce.
4. Heat oil in a medium skillet over medium. Add onion, jalapeño, and garlic; cook, stirring occasionally, until tender, about 4 minutes. Stir in huacatay paste. Remove from heat, and let cool to room temperature, about 30 minutes.
5. Transfer huacatay mixture to a blender; process until smooth, about 30 seconds. Add cream cheese, lime juice, and mint; process until fully incorporated, about 30 seconds.