Chicken gizzards that are tender inside and deeply charred outside, coated in a Peruvian seasoning of ají panca, garlic and vinegar. A short precook ensures tenderness before the final blast of grill heat. Smoky, bold and made for eating hot.
Inspect the chicken gizzards and trim away excess fat, tough membranes or any greenish areas. Cut larger pieces in half so everything is similarly sized; do not chop them too small because they need to hold securely on the skewers.
Place the gizzards in a medium pot with the water and bring to a gentle boil. Cook for 30 to 35 minutes, until tender when pierced but still firm, and at least 74°C at the center. Drain thoroughly in a colander
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In a mixing bowl, combine the ají panca paste, red wine vinegar, ground garlic, ground cumin, dried oregano, ground black pepper, salt, and vegetable oil. Add the warm gizzards, toss until thoroughly coated, and let them sit for 10 minutes while the grill heats.
Thread the gizzards onto the skewers without packing them too tightly. Grill over a very hot anticucho grill for 3 to 4 minutes per side, turning with kitchen tongs, until they develop dark grill marks, toasted edges and a smoky aroma. Serve immediately while still juicy and hot. And that's it! Ají panca, charcoal and tender gizzards need very little explaining. 🔥
