Pinchos de Pollo (Bbq Chicken Kabobs)

These delicious authentic Pinchos de Pollo (Puerto Rican Chicken Skewers/ Bbq Chicken Kabobs)) are perfectly marinated in simple spices.  Pinchos de Pollo are chicken chunks that have been marinated in Puerto Rican spices and then cooked over an open flame or grilled and traditionally topped with a sliver of bread.  If you have never had Puerto Rican Pinchos/Pinchos de Pollo, then you are certainly in for a major treat!

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A few weeks ago, I made these delicious authentic Puerto Rican Pinchos/Pinchos de Cerdo (Puerto Rican Pork Skewers) and promised that soon I would be making my authentic Pinchos de Pollo (Puerto Rican Chicken Skewers).  Ta-daaa!!  Here they are! 🥰

Whether you prefer chicken or pork pinchos, Puerto Rican Pinchos are just so delicious on there own, they do not need to be lavished or garnished with any extras.  No need for slivers of onions, peppers, zucchini or anything else!

Well except the sliver of bread that it’s traditionally served with to compliment all those delicious Puerto Rican spices of course!

We do need to keep with tradition!

Just like Pinchos de Cerdo (Puerto Rican Pork Skewers), you will find these yummy chicken skewers sold all over the island by street vendors and restaurants alike.  They are always usually sold right beside one another.

Take a stroll along any of the many beautiful beaches in P.R. and you are sure to find a makeshift kiosk selling pinchos, empanadillas (Puerto Rican empanadas), rellenos de papa (stuffed potato balls), ostiones (oysters) just to name of few of the so many delicious foods sold in these dainty kiosks.

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*As with Pinchos de Cerdo, Pinchos de Pollo are also smothered with BBQ sauce or a “garlic mojo” once they are fully cooked, but these are so well flavored that if you prefer you can serve plain.

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Ingredients for Pinchos de Pollo (Puerto Rican Chicken Skewers/Kabobs)

• 2 pounds boneless chicken thighs (no chicken breasts here, for true authentic pinchos de pollo, you must use dark meat)
• 1 packet Sazon with Annatto
• 2 tablespoons olive oil
• 1 tablespoon white vinegar
• 2 dry bay leaves
• 1 teaspoon adobo
• 3 garlic cloves
• 1 teaspoon oregano
• ¼ teaspoon cumin
• ½ teaspoon salt

Garlic Mojo

• ¼ cup olive oil
• 5 garlic cloves

For Grilling

• Hickory BBQ sauce
• lump charcoal
• wooden skewers for authentic pinchos (soaked for 20 minutes in water to avoid to much charring and burning) but you can also use metal skewers.

Note:  “The key to making truly authentic Pinchos is not just the marinade but how they are cooked.

Using lump charcoal (leña in spanish) to cook them is key!  Not charcoal briquettes but instead lump charcoal!  I promise you, if you have ever been to Puerto Rico and had these, you will feel like you have been transported back!

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NOTE:  If you do not have a charcoal barbecue or grill, don’t worry, you can still enjoy these cooked in your oven.

Also, if you cannot find lump charcoal in your area or local depot, you can then use briquettes.

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However, I will say, although these will still be delicious there is no better or more truer method of cooking Puerto Rican Pinchos than over an open flame of lump charcoal!

The smells alone, will make your mouth water!”

How to Make the Best Puerto Rican Chicken Skewers (Como Hacer Los Mejores Pinchos de Pollo Puertoriqueños)

1. Begin with rinsing the chicken thighs, remove skin (save in a ziploc bag in freezer for future use to make chicken broth or fry to make crispy chicken chicharrones)
2. Cut chicken into 1 inch chunks, set aside in a bowl or ziploc bag.

Please note, if you cannot find boneless chicken thighs, use chicken with bone in thighs and simply de-bone.  Below I have included instructions how to de-bone chicken thighs.

How to De-Bone Chicken Thighs for Pinchos de Pollo:

1. Remove skin from chicken thighs with fingers, pulling skin from thighs with fingers.
2. Using a sharp knife, carefully and closely cut along bone of chicken thigh on one side.
3. Repeat the exact same procedure on the other side of the bone and carefully cut behind the bone to remove meat completely from bone.
4. Continue and repeat the same procedure with the rest of the chicken thighs.
5. Rinse de-boned thighs and cut into 1 inch chunks.
6. Set chicken aside in a bowl or ziploc bag.

Prepare the Marinade

Add all the ingredients to a blender→

• 1 packet Sazon with Annatto
• 2 tablespoons olive oil
• 1 tablespoon white vinegar
• 2 dry bay leaves
• 1 teaspoon adobo
• 3 garlic cloves
• 1 teaspoon oregano
• ¼ teaspoon cumin
• ½ teaspoon salt

Blend until almost smooth.

1. Add the marinade to the chicken pieces and stir.
2. Cover and refrigerate.  Allow chicken to marinade for 2 hours or better if left to marinate overnight.

1. Once chicken has marinated, skewer chicken chunks onto wooden skewers.

• Light lump charcoal and let it start to heat, wait until it forms some “white ash” on top, then lightly oil grill grate with a brush.

Note:  If you just have small portable grill, line grill with aluminum foil and poke holes with wooden skewer for easy cleanup!  This way you have an easy cleanup and still get the flavor of the lump charcoal infused into the pinchos!

1. Add pinchos and cook on one side for about 10 minutes and check that they are not burning.
2. With a pair of tongs, flip pinchos over and cook for another 10 minutes.
3. While pinchos are cooking, make the garlic mojo.  Add peeled garlic and oil to a blender and blend until smooth or use a morter and pestle.
4. Cut bread into 1 inch width slices and brush with garlic mojo.

Place bread slices on grill to toast a little.  (Watch not to burn bread!) Remove and set aside.

1. Flip chicken pinchos over again and cook for another 5 minutes.
2. Flip one more time and cook for another 5 minutes.
3. Pinchos are done.
4. Brush with garlic mojo, barbeque sauce or leave plain.

Remove from grill and top each skewer with a slice of bread!  Done!

Here’s to true authentic Pinchos de Pollo!  🍻

Looking for Pinchos de Cerdo? → Puerto Rican Pinchos/Pinchos de Cerdo (Puerto Rican Pork Skewers)

For more delicious Puerto Rican dishes, you will also love these:

Mofongo con Camarones (Puerto Rican Mofongo with Shrimps in a Salsa Criolla)

Carne Frita (Fried Pork Chunks)

Puerto Rican Rice and Beans (Arroz con Habichuelas)

Sorullitos (Fried Corn Sticks with Mayo-Ketchup)

Puerto Rican Stuffed Peppers 

***Labor Day is around the corner, check out this post → 50 Labor Day Recipes for the Best Cookout