Puerto Rican pinchos are one of the easiest and tastiest kabobs you will ever make! These BBQ chicken shish kabobs feature a delicious Puerto Rican marinade, and are perfect for grilling on the weekends.
What Are Puerto Rican Pinchos?
Pinchos, Spanish for “spikes,” are a Puerto Rican “fast food” staple. You’ll find them all over the island, sold by vendors who set up makeshift stands on the side of the road. They’re one of the first things I grab when I visit the island, they’re such a taste of home and my childhood!
Delish, simple, handheld and versatile, pinchos are usually made with pork or chicken. They are usually topped with a small piece of toast or fried plantain. Nothing beats a pincho hot off the grill, and now you can have these at home! By taking some common ingredients and adding some Puerto Rican spices, you can turn regular old kabobs into delicious Puerto Rican pinchos!
How To Make Puerto Rican Pinchos De Pollo
For this recipe, you need boneless, skinless chicken thighs that have been cut into 1 inch cubes. The marinade is made of a few simple ingredients: Adobo seasoning, Sazon with annatto seasoning, dried oregano and olive oil. I told you it was super simple! After the skewers are nearly finished, you brush the pinchos with barbecue sauce, and you’re done!
The great thing about this marinade is that it’s so packed with flavor, so you only have to marinate the chicken for one hour before you’re ready to grill. However, you can definitely marinate the chicken overnight. You can also make this recipe with pork, just chop up a pork loin roast into small cubes and follow the same recipe.
How To Grill Pinchos De Pollo
Thread the chicken onto the skewers, making sure that the chicken is packed snuggly, but not too tightly. This will ensure that the chicken cooks evenly. Heat your grill to medium heat, and lay the pinchos in a single layer along the grates.
Grill the pinchos for 10-15 minutes, until the chicken is golden and thoroughly cooked. Chicken thighs contain a good amount of fat, so you don’t have to worry about overcooking it. I wouldn’t use chicken breast in this recipe, because it dries out too quickly on the grill. You want the pinchos de pollo to be super succulent, and using the chicken thighs ensures that. When the pinchos are cooked, slather them with your favorite BBQ sauce.
What To Serve With Puerto Rican Pinchos De Pollo
Traditionally, pinchos are served with some crusty bread slices that you just pop onto the top of the skewer when serving. Another typical accompanient are crispy fried tostones (fried plantains). My Yorkie London was having a ball watching me at the grill. This little guy right here couldn’t resist the aromas wafting through the air. I hope you enjoy this recipe as much as he does!
Check Out These Other Puerto Rican Recipes from Delish D’Lites
- Arroz Con Gandules (Rice with Pigeon Peas)
- Pasteles De Yuca
- Carne Guisada (Puerto Rican Beef Stew)
- Pollo Guisado (Puerto Rican Chicken Stew)
- Arroz Con Pollo (One Pot Puerto Rican Chicken and Rice)
- Slow Cooker Pernil (Roast Pork Shoulder)
- Asopao De Pollo (Puerto Rican Chicken and Rice Stew)
- Coquito (Puerto Rican Coconut Rum Drink)
Puerto Rican Pinchos De Pollo (Chicken Kabobs)
An authentic Puerto Rican recipe for chicken kabobs (pinchos de pollo).
If using bamboo skewers, place them into water to soak while you prepare the chicken.
Cut the chicken thighs into 1 inch cubes and place them into a gallon-sized zip-top bag.
Season the chicken with the adobo, Sazon, oregano and olive oil.
Seal the bag and refrigerate the chicken for at least 1 hour, but preferably overnight.
Thread the chicken onto the skewers, making sure that the chicken is packed snuggly, but not too tightly.
Heat your grill to medium heat, and lay the pinchos in a single layer along the grates.
Grill the pinchos for 10-15 minutes, until the chicken is golden brown and thoroughly cooked.
When the pinchos are cooked, slather them with your favorite BBQ sauce.
Serve with some crusty bread slices, or fried plantains.
If using bamboo skewers, soak them in water for at least 1 hour before using them. This will keep them from burning up on the grill.