Pinchos de Pollo (Puerto Rican Chicken Skewers) are chicken chunks that have been marinated in Puerto Rican spices and then cooked over an open flame and traditionally topped with a sliver of bread.
Just like Puerto Rican pinchos de cerdo (pork skewers) are a beloved staple in Puerto Rican cuisine, so are pinchos de pollo. These kabobs are loved for their simplicity and mouthwatering flavor. Marinated in a savory blend of spices and grilled to perfection, these chicken kabobs they deliver a combination of juicy, tender meat and smoky, charred edges. Whether you’re hosting a summer BBQ or just craving a really delicious kabob, these pinchos are sure to impress with their authentic taste and irresistible aroma.
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What are Pinchos?
Pinchos are a popular type of street food which are marinated in a flavorful blend of spices, grilled on an open flame of lump charcoal and then slathered with barbecue sauce and topped with a sliver of bread. Just like pinchos de cerdo (pork skewers), these delicious chicken skewers are a common sight across the island.
Take a stroll along any of Puerto Rico’s stunning beaches, and you’re sure to find makeshift kiosks selling an array of treats such as pinchos, empanadillas de carne (Puerto Rican empanadas), rellenos de papa (stuffed potato balls), ensalada de camarones and ensalada de pulpo (octopus salad), among many other delightful foods.
The term “pinchos” refers to skewers or kebabs and comes from the Spanish verb “pinchar,” meaning “to pierce,” which describes the process of threading the meat onto skewers.Reasons to Love this Recipe
- Flavor: The marinade is the perfect blend of spices, and vinegar, infusing the chicken, creating the most savory taste.
- Simple and Quick: With straightforward ingredients and easy preparation, this recipe is perfect for busy weeknights or spontaneous cookouts.
- Versatile: Serve as an appetizer, snack or even as a main dish with a side. They pair wonderfully with a variety of sides like rice, beans, or salads.
- Grilling: The skewers are most commonly cooked over an open flame of lump charcoal that gives pinchos a smoky charred flavor that’s irresistible and makes them extra delicious!
- Crowd-Pleaser: Pinchos are so delicious, tasty and so simple to put together, they’re perfect for parties and gatherings, as everyone loves kabobs!
Ingredients
- Boneless Chicken Thighs – Use chicken thighs for a fully authentic recipe, plus, thighs are naturally more moist and tender than chicken breasts. This helps ensure that the pinchos stay juicy and flavorful, even after being grilled.
- Vinegar – Use white or apple cider vinegar for this recipe.
- Bay Leaves – Use whole or ground bay leaves. Bay leaves are one of the ingredients that gives chicken pinchos such authentic flavor.
- Oregano – Use dry oregano for the most authentic flavor.
See my recipe card below for a complete list of the ingredients with measurements.
Substitutions and Variations
Chicken Breasts:
- If you prefer a leaner option, you can use boneless, skinless chicken breasts instead of thighs. Just be careful not to overcook them to prevent dryness.
Vegetarian Option:
- Replace the chicken large mushroom chunks and other vegetables for a vegetarian version. Marinate them the same way for similar flavors.
Different Meats:
- Try using pork, beef, or shrimp instead of chicken. For a beef version, try our alambres de res (beef skewers) or our camarones a la plancha for shrimp kabobs.
Instructions
Step 1: Place all the ingredients in a blender or small chopper.
Step 2: Blend all the ingredients until smooth.
Step 3: Pour the marinade over the chicken pieces.
Step 4: Combine all the ingredients well into the meat. Cover the bowl and refrigerate for a minimum of one hour or overnight.
Step 5: After the chicken has marinated, thread unto wooden or metal skewers.
Step 6: Heat a grill to medium high heat. Once heated, add the chicken skewers and cook for seven minutes.
Step 7: After seven minutes, flip the chicken skewers over and cook for an additional seven to ten minutes.
Step 8: Glaze the skewers with barbecue sauce on all sides. Cook for an additional 5 minutes or until internal temperature reaches 165°F. Optional: Top each skewer with a piece of bread to serve just as we do in Puerto Rico!
Expert Tips
- Lump Charcoal: While charcoal briquettes work just fine, using lump charcoal offers the most authentic Puerto Rican flavor. Lump charcoal infuses such incredible taste that it’s a must if you want to recreate the most delicious and authentic version of this recipe!
- Preheat the Grill: Always preheat your grill to medium-high heat before adding the skewers. This ensures that the chicken sears quickly, locking in the juices and creating a nice char.
- Marinate Overnight: For the most flavorful and tender chicken, marinate the chicken pieces overnight. This allows the spices and seasonings to deeply penetrate the meat.
- Cut Evenly Sized Pieces: Make sure to cut the chicken into evenly sized pieces to ensure even cooking. This helps prevent some pieces from being undercooked or overcooked.
- Don’t Overcrowd the Skewers: Leave a little space between each piece of chicken and vegetables on the skewer to allow even cooking and better heat circulation.
- Finish with a Squeeze of Lime: Squeeze lime juice right before serving for a burst of freshness.
Recipe FAQs
While cooking pinchos over lump charcoal gives them an authentic, hyper-flavorful taste, it’s not essential. You can achieve great results using a large grill pan or even in the oven.
Yes, you can prepare the pinchos ahead of time. Marinate the chicken and assemble the skewers up to a day in advance, then store them in the refrigerator until you’re ready to cook.
Pinchos are a street food that is usually served with a sliver of bread. However, for a full meal, here are a few pairing ideas. Puerto Rican rice and beans, garlic tostones (fried plantains) Ensalada de Pasta Fría (Cold Pasta Salad), Ensalada de Papa (Puerto Rican Potato Salad), Ensalada de Frijoles (Bean Salad), and Arroz a la Jardinera (Garden Style Rice).
Other Chicken Dishes You Will Love
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📖 Recipe
Pinchos de Pollo
Equipment
- wooden or metal skewers
- lump charcoal or briquettes
Ingredients
- 2 lb boneless chicken thighs rinsed and cut into 1½ inch chucks
- 1 packet Sazon with Annatto
- 4 tablespoon olive oil
- 2 tablespoon white vinegar
- 1-2 dry bay leaves
- 1½ teaspoon adobo
- 3 tablespoon garlic cloves peeled
- 1 teaspoon oregano
- ¼ teaspoon cumin
- ½ teaspoon salt
- hickory BBQ Sauce to glaze the chicken pinchos
French Baguette Bread (Optional)
- sliced into 1-inch slices
Garlic Mojo (Optional)
- ¼ cup olive oil
- 5 garlic cloves peeled
Instructions
- Place all the ingredients in a blender or small chopper and blend all the ingredients until smooth.
- Place the chicken in a mixing bowl, pour the marinade over the chicken and mix well. Cover the bowl and refrigerate for a minimum of one hour or overnight.
- After the chicken has been marinated, thread on wooden or metal skewers.
- Heat a grill to medium-high heat. Once heated, add the chicken skewers and cook for seven minutes.
- After seven minutes, flip the chicken skewers over and cook for an additional seven to ten minutes.
- Glaze the skewers with barbecue sauce on all sides. Cook for an additional 5 minutes or until internal temperature reaches 165°F. Optional: Top each skewer with a piece of bread and serve!
Garlic Mojo (Optional)
- Add the garlic and oil to a mini chopper or blender and blend until smooth. Before glazing the pinchos with barbecue sauce, slather them with the garlic mojo for an extra layer of delicious flavor.
Notes
Nutrition
Darlene says
I missed the pinchos from the Kioskos by the beach. This recipe is amazing. My husband and kids were so happy and although I made 21 skewers for 5, they asked if there were any more. I shared this recipe with my Puerto Rican mom and she was impressed and said, “Asi es como se asen”. I was happy. Thank you for providing all the recipes that remind me of when I was younger and lived on the island.
Catherine Arena says
Hi Darlene! I’m so happy to hear you and your family really enjoyed these! Like you, whenever I make pinchos, they take me right back to our beautiful island! Have you tried our pinchos de carne yet?
Veena Azmanovv says
Best starter option for a party. This is flavorful and easy too.
Cathy says
Thanks Veena!!
Beth Pierce says
Another great recipe for the grill! I know what I will be having for dinner tomorrow night! Yum!
Cathy says
Awesome Beth!! Thank you!!
Kristina says
These skewers are definitely a dinner option soon! Yum!
Cathy says
You will love them Kristina!
Jessica Formicola says
I am loving that exotic flavor! I can’t wait to try this chicken over the weekend!
Cathy says
They will be perfect for this holiday weekend!! Let me know how much you enjoy these!