My Street Food Kitchen by Jennifer Joyce is a recipe book devoted to authentic street food of the world, made easy for the everyday home kitchen.

‘These chicks on sticks are found all over the streets of Peru,’ says Jennifer. They’re similar to yakitori, which shows the influence of the Japanese who migrated in the nineteenth century as labourers. Traditionally the marinade uses a paste made from chillies called aji panca (red) or aji amarillo (yellow). Although specialist stores sell them, they can be elusive. A spoonful of fruity hot chilli sauce slots in just fine.

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30 minutes + marinating time


Ages 14+


500 g (1 lb 2 oz) boneless chicken thighs with skin, halved | Creamy Aji Verde Sauce (see page 52 of My Street Food Kitchen for recipe), fruity hot sauce, finely chopped red onion and coriander sprigs, to serve Marinade: 1 thumb-size fresh red chilli | 1 garlic clove | Juice of ½ lime | 3 tsp soy sauce | 3 tsp fruity hot chilli sauce | 1 1/2 tbsp rice wine vinegar | 1 tsp ground cumin


  1. To make the marinade, finely chop or purée the chilli, garlic and all of the remaining ingredients in a blender, then season with salt and freshly ground black pepper.
  2. Combine the chicken with the marinade in a bowl, then cover and refrigerate for 1 hour or overnight if time permits. If using wooden skewers, soak them in water for at least 10 minutes to prevent them from burning during cooking. Thread the chicken onto the skewers.
  3. Preheat a barbecue or chargrill pan to low. Cook the chicken skewers for 5 minutes on each side or until cooked through.


Serve with aji verde sauce, finely chopped red onion and coriander sprigs.


Marinate the chicken the day before and keep refrigerated. The sauce can be made earlier in the day, covered and refrigerated. Grill just before serving.

Recipe and image from My Street Food Kitchen by Jennifer Joyce (Murdoch Books) $39.99 available now.