Pinchos de Pollo

Pinchos de Pollo

Pinchos de Pollo

A few weeks ago I made Pinchos de Cerdo: Puerto Rican pork skewers. This is the same recipe, but with chicken. You can use either breast or thigh. That is your call. The skewers can be grilled or broiled. They will take 3 minutes a side before basting them with bbq sauce, then cooking for another 2 minutes per side.
Prep Time10 minutes
Cook Time10 minutes
Marinating Time8 hours
Course: Main Course
Cuisine: Puerto Rican
Keyword: Caribbean, Chicken, Latin American, main course, Puerto Rican
Servings: 4
Author: Alex Gorgos

Equipment

  • metal kabob skewers

Ingredients

  • 2 lbs boneless skinless chicken breast or thighs cut into 1 1/2” cubes
  • 2 tbsp olive oil
  • 1 tbsp vinegar
  • 1 packet sazon with achiote
  • 1 tsp adobo seasoning
  • 1 tbsp oregano
  • 1/2 tsp salt
  • bbq sauce for basting

Instructions

  • Marinate the chicken with all of the ingredients for 8 hours.
    Puerto Rican, main course, chicken
  • Turn on you oven’s broiler. Skewer up the chicken. Place the skewers on a rack on a baking sheet lined in foil.
    Puerto Rican, main course, chicken
  • Broil for 3 minutes a side.
    Puerto Rican, main course, chicken
  • Brush the top side with bbq sauce. Broil for 2 minutes.
    Puerto Rican, main course, chicken
  • Flip the skewers over. Brush the top side and broil for 2 more minutes.
    Puerto Rican, main course, chicken
Puerto Rican, main course, chicken