Pinchos de Pollo

4.43 from 7 votes

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.

Prep Time15

Cook Time25

Total Time40

Course: Appetizer, Dinner, Lunch, Snack

Cuisine: Puerto Rican

Servings:

Calories: 609kcal

Author: Catherine Arena

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

Recipe Notes:

Chicken:

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.

Cooking:

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.

Glazing:

Traditionally, pinchos are glazed with hickory-smoked barbecue sauce or garlic mojo, but they’re just as delicious if you prefer them without any sauce.

Nutrition