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 Pinchos
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).
- 4 pounds boneless, skinless chicken thighs cut into 1 inch cubes
- 1 tablespoon Adobo seasoning
- 4 teaspoons Sazon with annatto seasoning
- 2 teaspoons dried oregano
- 1 tablespoon olive oil
- 1/3 cup barbecue sauce your fave brand
- Metal or bamboo skewers
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.
Could I make it in the oven as it’s cold out and I want them for Christmas dinner?
Yes you can use your broiler to mimic the grill.
Hands down one of my new favorite dishes. This will be my go to chicken recipe for cookouts and get togethers. It was amazing.
Hey im having a family birthday party with about 50 guests , how many pounds of chicken would i need, keep in mind ill only add about 4 or 5 pieces of chicken unto the skewer ?
I’d allow two a piece on the skewers for a party fo I’m saying 10 to 12 pieces a chicken if serving a full spread of other items
I have made this recipe for several years and my whole family loves them!!! We had a gathering with friends and they ate 11 lbs of pinchos.
Wao,I always go to Aguada antes de llegar al cementerio ,ahi hay un muchacho que los hace riquisisisimos.Que Dios lo bendiga.
Always my first stop on the island is the pincho stand off the Yauco exit in front of Willers Cash and Carry. They use garlic butter spiced, lightly grilled pan sabao. So good.
There should be a WARNING: “Neighbors may knock on your door wondering if they are invited.” I remember being in Cayey and just following my nose to the next pincho stand! *yum!!*
Lol thanks Loraine!
How much chicken would you say would be enough for about 14 people?
I made these last night for the family with Mexican street corn… it was great!
That’s awesome Dave! I’m so happy you and your family enjoyed them 🙂 Happy cooking!
These were so tasty, super fast and they are awesome in the summer time with a nice cold beer! Thanks so much Jannese and your recipes are amazing and deliciosas! Keep your great recipes coming, we love everything on our site!
Thank you! Love cooking for my family 🙂