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.
Servings: 4
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.
- Turn on you oven’s broiler. Skewer up the chicken. Place the skewers on a rack on a baking sheet lined in foil.
- Broil for 3 minutes a side.
- Brush the top side with bbq sauce. Broil for 2 minutes.
- Flip the skewers over. Brush the top side and broil for 2 more minutes.
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