These Brochetas de Pollo (Chicken Skewers) are seasoned in a garlic, oregano blend and then topped with a delicious tangy guava barbecue sauce (or barbecue sauce of choice). Juicy, tender, and loaded with vibrant flavors! Ready in 30 minutes!
Brochetas de Pollo translates to chicken skewers, while Brochetas de Pollo con Verduras translates to “chicken skewers with vegetables.” Today, that’s exactly what we will be making!
Tender, juicy chicken pieces, threaded on wooden skewers along with sweet bell peppers, onions, and yellow squash.
Cook these on your stovetop, gas or charcoal grill and when they’re almost done, glaze them with this delicious tangy guava barbecue sauce or other barbecue sauce of choice. An easy, quick lunch or dinner loaded with tons of flavor!
Just like with our Pinchos de Pollo (Barbecue Chicken Kabobs) recipe, we will be using boneless, skinless chicken thighs to produce the juiciest and most tender kabobs.
If you cannot find boneless thighs, no worries, buy regular thighs and debone them yourself, it’s easy. Follow the steps below to learn how to easily debone chicken thighs.
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Reasons to Love this Recipe
- Quick and Easy – marinate, skewer and cook over your stovetop or grill.
- Chicken, Pork or Beef – use whatever meat you prefer or have in your refrigerator. All three meats work for this recipe.
- Vegetables – use whatever veggies you prefer or non at all.
Ingredients
- Chicken Thighs – boneless chicken thighs are best because they stay juicy and tender throughout the cooking process. However, feel free to use chicken breast if you prefer. Just don’t let them cook too long or the breast chunks will dry out.
- Peppers – use different colored bell peppers for visual appearance and taste.
- Onions – both white or red onions work for this recipe.
- Yellow Squash – can also use zucchini or exclude completely.
- Guava BBQ Sauce – Although guava bbq sauce works deliciously in this recipe, use whatever barbecue sauce you prefer. For example, honey, hickory smoke and mesquite are all great choices.
- Garlic Puree – you can also use garlic paste or garlic powder.
- Oregano – mix dry oregano with the garlic puree for a quick delicious marinade.
See my recipe card below for a complete list of the ingredients with measurements.
Substitutions and Variations
Can I Use Beef or Pork for this Recipe?
- Absolutely, try our Alambres de Res (Beef Skewers) or our Pinchos de Cerdo (Pork Skewers) and glaze with a drizzle of the guava bbq sauce for a different taste.
What Vegetables Go Good on a Skewer?
- Besides peppers, onions and squash, zucchini, mushrooms, baby potatoes and small corn cobs are great for chicken skewers.
I Don’t Like Guava can I Use Regular Barbecue Sauce?
- Of course! Use whatever flavor of barbecue sauce you like or non at all.
Can I Marinade these Brochetas in Other Spices?
- If you do not have garlic and oregano or don’t like this blend, use salt, pepper, and a small sprinkle of paprika to season.
Do I Have to Make these Brochetas on a Grill?
- Absolutely not! I made these skewers on my cast iron grill pan. A grill pan is great because you still get fabulous grill marks without the grill! However, you can also use a regular skillet. Just add about two tablespoons of vegetable oil to the pan, heat over medium heat, and swirl the oil around the pan. Add the chicken skewers and cook per recipe instructions.
Is this Recipe Better on a Grill?
- If I have to choose between a gas grill or a barbecue grill for this recipe, I prefer using a barbecue grill using lump charcoal versus briquettes. Lump charcoal adds incomparable flavor to grilled meats.
What if I Don’t Have Wooden Skewers?
- You can use metal skewers or none at all. Simply lay the chicken chunks and vegetables in the pan or grill and cook normally.
Instructions
Deboning Chicken Thighs
If you cannot find boneless skinless chicken thighs in your local grocery store, debone them yourself. It’s easy! Follow the simple two-step process below.
Step 1: Rinse chicken thighs under cool water. Lift and pry the skin off. (Save the chicken skin to make homemade chicken broth or chicharrones de pollo.)
Step 2: Using a knife, angle your knife towards the bone and slice down on both sides of the bone. This will allow the bone to be exposed. Cut meat on both ends where the chicken is still attached to the bone.
Cutting and Marinating Chicken
Step 3: Cut the chicken into 1 ½ inch chunks. (Save the skins in a plastic freezer bag and place in the freezer if saving.)
Step 4: Using a fork, mix the garlic puree and oregano in a small bowl. Using your hands or a spoon, integrate the marinade well into the chicken.
Cooking the Skewers
Step 5: Thread the chicken and vegetables onto wooden or metal skewers. Sprinkle the skewers with salt and pepper to taste on both sides.
Step 6: Add 2 tablespoons of vegetable oil to a cast iron skillet or regular skillet. Swirl the oil around the pan and heat over medium high heat. Add a few skewers at a time to the skillet to cook.
Step 7: Cook for 5 minutes and then flip them over. Lower heat to medium. Cook for an additional 5 minutes.
Step 8: Using a brush, glaze the chicken skewers with the guava barbecue sauce and flip them again. Cook for 3-5 minutes. Glaze the other side, flip and cook for an additional 3-5 minutes. The skewers are done. Add more oil to the pan and cook the remaining skewers.
What Goes with Chicken Skewers?
Just like our Pinchos de Cerdo (Pork Skewers) are served on their own, so can brochetas. However, for a more filling meal, here are some ideas:
- Corn on the Cob and Salad
- French Fries
- Ensalada de Papa (Potato Salad)
How to Serve Chicken Skewers
- If serving these brochetas for lunch, serve two per person and enjoy them right off the skewer.
- If serving for dinner or summer entertaining, serve on a large platter. This way everyone can take what they like and can choose to either eat them right off the skewer or choose to remove the chicken and veggies off skewer onto their own plate.
Recipe FAQs
To make a quick garlic puree, simply add 4-5 garlic cloves to a mini chopper or blender with about a ⅓ cup olive oil or vegetable oil and blend until smooth.
Although you don’t need to, they do benefit greatly when allowed to marinate for a few hours.
For the most tender, juicy kebabs, I recommend using chicken thighs. You can of course use breasts. If using breasts, do not cook as long in order to prevent them from drying.
If you have time, go ahead and soak the skewers in water for 30 minutes. Otherwise, don’t worry. There really isn’t too much of a difference whether you soak them or not. The tips will just get a little extra charred without soaking.
If you find that the skewers are too long for your skillet, cut them by an inch or two with a pair of kitchen scissors or knife, just enough to fit the skillet.
Store them in a plastic container or plate covered with aluminum foil and store in the refrigerator for up to 4 days. Reheat in the microwave for a few minutes until heated through. Can also reheat in a preheated oven at 375 degrees. Heat for 10 minutes or until heated through.
Other Chicken Dishes You Will Love
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📖 Recipe
Brochetas de Pollo
Equipment
- wooden or metal skewers
- cast iron grill skillet or large skillet
- gas or charcoal grill optional
Ingredients
- 2 pounds boneless chicken thighs rinsed
- 1 green bell pepper rinsed and cut into squares
- 1 red bell pepper rinsed and cut into squares
- 1-2 yellow squash rinsed and sliced
- 1 onion peeled and quartered
- 5 teaspoon garlic puree
- ½ teaspoon dried oregano
- salt and pepper to taste
- guava barbecue sauce or barbecue sauce of your preference
- 2 tablespoon vegetable or corn oil
- lime wedges for serving optional
Instructions
Stovetop
- Using a knife, angle your knife towards the bone and slice down on both sides of the bone. This will allow the bone to be exposed. Cut meat on both ends where the chicken is still attached to the bone.
- Cut the chicken into 1 ½ inch chunks.
- Using a fork, mix the garlic puree and oregano in a small bowl. Using your hands or a spoon, integrate the marinade well into the chicken.
- Thread the chicken and vegetables onto wooden or metal skewers. Sprinkle the skewers with salt and pepper to taste on both sides.
- Add 2 tablespoons of vegetable oil to a cast iron skillet or regular skillet. Swirl the oil around the pan and heat over medium high heat. Add a few skewers at a time to the skillet to cook.
- Cook for 5 minutes and then flip them over. Lower heat to medium. Cook for an additional 5 minutes.
- Using a brush, glaze the chicken skewers with the guava barbecue sauce and flip them again. Cook for 3-5 minutes. Glaze the other side, flip and cook for an additional 3-5 minutes. The skewers are done. Add more oil to the pan and cook the remaining skewers.
Optional
- When serving, sprinkle fresh lime juice on top of the skewers as well as some additional barbecue sauce on the side.
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