• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipes
    • Meats
      • Beef
      • Chicken
      • Pork
      • Turkey
    • Seafood
      • Shellfish Recipes
        • Calamari
        • Clams
        • Crab
        • Lobster
        • Mussels
        • Oysters
        • Scallops
        • Shrimp
      • Fish
    • Salsas and Dips
      • Salsas
      • Dips
    • Soups
    • Side Dishes and Drinks
      • Side Dishes
      • Drinks
    • Breads and Grains
    • Vegetarian Dishes
    • Breakfast
    • Desserts
    • and More!
  • Recipes by Type
    • Puerto Rican Recipes
    • Mexican Recipes
    • Recipes
  • Beyond the Kitchen
    • and More!
    • My Best Blogging Tools
  • Library

Mexican Appetizers and More!

menu icon
go to homepage
  • Puerto Rican Recipes
  • Recipes
  • About Me
  • Subscribe
    • Facebook
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Puerto Rican Recipes
    • Recipes
    • About Me
    • Subscribe
    • Facebook
    • Pinterest
  • ×
    Home » Recipes » Chicken » Brochetas de Pollo

    Published: Jul 22, 2023 Modified: Jul 22, 2023 by Catherine Arena Leave a Comment

    Brochetas de Pollo

    Share on Social!

    • Facebook
    Jump to Recipe Print Recipe

    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 (Chicken Kabobs) cooked in a cast iron grilled skillet with slices of yellow squash on skillet, corn on the cobs on the side on a plate and a mason jar with guava barbecue sauce beside skillet.

    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.

    Jump to:
    • Reasons to Love this Recipe
    • Ingredients
    • Substitutions and Variations
    • Instructions
    • What Goes with Chicken Skewers?
    • How to Serve Chicken Skewers
    • Recipe FAQs
    • Other Chicken Dishes You Will Love
    • 📖 Recipe

    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

    Brochetas de Pollo (Brochetas de Pollo con Verduras) list of 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.
    Brochetas de Pollo (Chicken Kabobs) cooked in a cast iron grilled skillet with slices of yellow squash on skillet, corn on the cobs on the side on a plate and a mason jar with guava barbecue sauce beside skillet.

    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.

    Removing the skin off of chicken thighs on a wooden cutting board.

    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.)

    Deboning the chicken thighs for the chicken skewers.

    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

    Chicken thighs deboned and cut up into chunks for the skewers.

    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.)

    The garlic oregano mojo blend on top of chicken thighs about to be mixed into the chicken.

    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

    Brochetas skewered, ready to cook sitting in a baking tray.

    Step 5: Thread the chicken and vegetables onto wooden or metal skewers. Sprinkle the skewers with salt and pepper to taste on both sides.

    Brochetas de pollo sitting in a cast iron grill skillet, about to cook.

    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.

    Brochetas cooking in the cast iron grill skillet, starting to brown.

    Step 7: Cook for 5 minutes and then flip them over. Lower heat to medium. Cook for an additional 5 minutes.

    Glazing the brochetas with guava bbq sauce.

    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:

    • Arroz Blanco (Puerto Rican White Rice) and Habichuelas Guisadas (Puerto Rican Beans)
    • Cilantro Lime Rice and Canned Black Beans
    • Corn on the Cob and Salad
    • Mexican Street Corn
    • 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.
    Brochetas de Pollo (Chicken Kabobs) cooked in a cast iron grilled skillet with slices of yellow squash on skillet, corn on the cobs on the side on a plate and a mason jar with guava barbecue sauce beside skillet.

    Recipe FAQs

    How Can I Make Garlic Puree for this Recipe?

    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.

    Should I Marinate the Chicken Before Threading on Skewers?

    Although you don’t need to, they do benefit greatly when allowed to marinate for a few hours.

    Can I Use Chicken Breasts Instead of Chicken Thighs?

    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.

    Do I Need to Soak the Wooden Skewers in Water First?

    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.

    My Wooden Skewers are Too Long for My Skillet

    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.

    How to Save Leftovers?

    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

    • Fajitas de Pollo served with colored peppers and onions served in a skillet with a side of tortillas, guacamole and sour cream.
      Fajitas de Pollo (Mexican Chicken Fajitas)
    • Puerto Rican Chicken and Rice (Arroz con Pollo) served in a white serving dish with a side of habichuelas guisadas (Puerto Rican stewed beans).
      Puerto Rican Chicken and Rice (Arroz con Pollo)
    • Chicken Sopes with all the toppings! Avocado, queso fresco, tomatoes, onions, salsa verde and red sauce served on a white platter.
      Chicken Sopes
    • Pollo Asado al Carbon cooking on the charcoal grill.
      Pollo Asado al Carbon

    Did you try this recipe? Please leave a ⭐ review below!

    Click any of the images in the post to PIN this Recipe and don’t forget to follow along on Pinterest and Facebook.

    📖 Recipe

    Brochetas de Pollo (Chicken Kabobs) cooked in a cast iron grilled skillet with slices of yellow squash on skillet, corn on the cobs on the side on a plate and a mason jar with guava barbecue sauce beside skillet.

    Brochetas de Pollo

    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!
    5 from 1 vote
    Print Pin Rate
    Course: Appetizer, Barbecue, Dinner, Lunch
    Cuisine: Puerto Rican
    Prep Time: 10 minutes minutes
    Cook Time: 20 minutes minutes
    Total Time: 30 minutes minutes
    Servings: 3
    Calories: 801kcal
    Author: Catherine Arena

    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

    • Rinse chicken thighs under cool water. Place the chicken thighs on a cutting board. Using your fingers, lift and pry the skin off.
    • 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.

    Notes

    Recipe Notes:
    Skewers
    Use wooden or metal skewers to thread chicken and vegetables. If you do not have either, just lay the chicken chunks and veggies right onto the skillet to cook.
    Cooking Skewers
    Although I made these skewers on the stovetop using my cast iron grill skillet, you can also cook these on a gas or charcoal grill. Especially perfect for entertaining.
    Chicken Thighs
    If you cannot find boneless, skinless chicken thighs, buy bone-in thighs and simply debone them yourself. It’s easy and quick to do.
    Chicken Thighs vs Chicken Breasts
    I recommend using boneless chicken thighs as 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 become dry.
    Marinating Chicken
    Although it is not necessary to marinate the chicken, marinating for a few hours or overnight, does infuse lots of delicious garlic and oregano flavor. 
    Barbecue Sauce
    The guava barbecue sauce is amazing in this recipe but feel free to use whatever other barbecue sauce you prefer or have available. For example, honey, hickory smoke and mesquite are all great choices for this recipe.

    Nutrition

    Serving: 3 | Calories: 801kcal | Carbohydrates: 14g | Protein: 52g | Fat: 60g | Saturated Fat: 14g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 26g | Trans Fat: 0.3g | Cholesterol: 296mg | Sodium: 240mg | Potassium: 1035mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1762IU | Vitamin C: 99mg | Calcium: 70mg | Iron: 3mg
    Tried this recipe?Click the stars above or below to rate or leave a comment down below!

    More Chicken Recipes

    • Pollo a la Plancha served on a white platter topped with onions and a side of grilled scallions.
      Authentic Pollo a la Plancha
    • Alas de Pollo al Horno (Alitas-Baked Chicken Wings) served on a white platter with a side of ranch and barbecue sauce.
      Alas de Pollo al Horno
    • Quesadillas Rellenas (Stuffed Quesadillas) served with a side of guacamole on a white plate.
      Quesadillas Rellenas
    • Dip de Pollo

    Subscribe

     
     

    Reader Interactions

    5 from 1 vote (1 rating without comment)

    Join the Discussion Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Profile Picture of founder of Mexican Appetizers and More

    HOLA! WELCOME!

    I'm Cathy! Here we like to talk about food, especially Latin food and appetizers. Love Mexican, Puerto Rican and other Latin food? Come and indulge with me in some of the tastiest Latin appetizers and dishes. 

    More about me →

    Recipes We're Loving this Month

    • Puerto Rican Chicken Soup (Sopa de Pollo) in a white bowl with white rice on the side.
      Puerto Rican Chicken Soup

    • Carne Molida (Puerto Rican Picadillo) cooked in a black skillet.
      Easy Delicious Carne Molida (Puerto Rican Picadillo)

    • Carne frita served in a white platter with a side of garlic dipping sauce.
      Carne Frita (Fried Pork Chunks)

    • Sopa de Salchichon (Salami Soup) cooked in a large caldero (dutch oven pot) with a side of white rice and avocado halves.
      Sopa de Salchichon

    • Pollo Chuco (Pollo con Tajadas) assembled on a white plate and pickled red onions on the side.
      Pollo Chuco (Pollo con Tajadas)

    • Puerto Rican Fried Pork Chops served on a white platter.
      Puerto Rican Fried Pork Chops

    • Espagueti con carne molida (Puerto Rican Spaghetti) served in a white bowl with a side of bread, tossed salad and grated parmesan cheese.
      Espagueti con Carne Molida

    • Ensalada de Coditos con Jamon (Macaroni Salad with Ham) served in a white salad bowl and a glass salad bowl.
      Ensalada de Coditos con Jamón

    Dinner Recipes

    • Costillas Fritas (Fried Ribs) served on a white platter with lime wedges and a side of garlic aioli and garlic vinaigrette.
      Costillas Fritas (Fried Ribs)

    • Mojarra frita laying on top of a bed of white rice surrounding by slices of red onions and avocado slices.
      Mojarra Frita

    • Espagueti con carne molida (Puerto Rican Spaghetti) served in a white bowl with a side of bread, tossed salad and grated parmesan cheese.
      Espagueti con Carne Molida

    • Fully cooked Sudado de Pollo (Colombian Chicken Stew) in pot.
      Sudado de Pollo

    Yummy Desserts

    • Flan de Calabaza served on a white and black patterned plate with caramel sauce around.
      Flan de Calabaza

    • Flan de Café (Coffee Flan) on a white platter and a smaller flan on another white plate topped with coffee granules.
      Flan de Café (Coffee Flan)

    • A slice of Budin de Pan on a small white plate with the rum sauce beside it in a gravy bowl.
      Budín de Pan

    • Arroz con Dulce Puertorriqueño (Puerto Rican Rice Pudding) served in a white casserole topped with ground cinnamon.
      Arroz con Dulce Puertorriqueño

    • Tembleque de Coco served in a rimmed mold, topped with coconut flakes.
      Tembleque de Coco

    • Flan de coco served on a large platter and two individual side servings with whipped cream.
      Flan de Coco (Coconut Flan)

    • Limber de Coco (Coconut Limber) prepared and frozen in plastic cups, topped with shredded coconut and ground cinnamon.
      Limber de Coco

    • Limber de Leche (Limber de Crema) served in plastic cups, topped with cinnamon and one flipped over inside cup. Cinnamon sticks laying beside limbers.
      Limber de Leche

    Popular Recipes

    • Puerto Rican Chicken Soup (Sopa de Pollo) in a white bowl with white rice on the side.
      Puerto Rican Chicken Soup

    • A batch of arroz blanco cooked in a caldero (dutch oven pot). Beside it is a white plate with a serving of rice and avocado slices and a small bowl of habichuelas guisadas (stewed beans).
      Arroz Blanco (Puerto Rican White Rice)

    • Chicharrones de Puerco (Pork Cracklings) served on a white plate with cilantro garlic aioli and lime wedges.
      Chicharrones de Cerdo

    • Carne frita served in a white platter with a side of garlic dipping sauce.
      Carne Frita (Fried Pork Chunks)

    • Refreshing Agua de Platano (Banana Agua Fresca) served in Mason Jars and topped with fresh banana slices and cinnamon.
      Agua de Plátano (Banana Agua Fresca)

    • Authentic Mexican Chicken Enchiladas with Red Sauce served on a green and white platter.
      Authentic Mexican Chicken Enchiladas with Red Sauce

    Footer

    ↑ back to top

    About

    • About Me
    • Privacy Policy
    • Terms of Service
    • Accessibility Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    Copyright © 2025 Mexican Appetizers and More

    Unauthorized use and/or duplication of material without express and written permission from this site's owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Mexican Appetizers and More with appropriate and specific direction to the original content.

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.