Pinchos de Pollo ~ Chicken Kabobs

Puerto Rican Chicken Kabobs

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Pinchos de Pollo ~ Puerto Rican Chicken Skewers
Pinchos de Pollo ~ Puerto Rican Chicken Skewers
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Pinchos de Pollo are delicious Chicken Kabobs that are very popular in Puerto Rican cuisine. These tasty chunks of chicken are marinated in Puerto Rican spices and then grilled and traditionally topped with a sliver of bread.

Ways to Make Chicken Kabobs

Although this recipe only calls for chicken and the marinating sauce, you can add many vegetables to your kabobs. A few ideas are red onions, bell peppers, zucchinis, summer squash, and tomatoes to name a few.

You can also cook kebabs in a 375 F oven for 20 to 30 minutes, turning occasionally. Although it takes slightly longer than grilling, roasting your meat and vegetable kabobs in an oven is effective and equally as delicious.

How to Store Pinchos de Pollo

  • Refregitor Storage: Leftover cooked kabobs can be stored in the refrigerator in an airtight container for up to 4 days.
  • Freezer Storage: Frozen kabobs can be stored in the freezer for up to 2 months.

History of the Chicken Kabob

They are thought to have originated in Turkey when soldiers used to grill chunks of freshly hunted animals skewered on swords over open-field fires. This origin is backed up by a Turkish script of Kyssa-I Yusuf in 1377 and is now the oldest known source where kebab is stated as a food item.

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How to Make This Pinchos de Pollo Recipe

The only equipment you need for this recipe is a knife, cutting board, zip-lock bag, some skewers, tongs, and a plate to put them on when they come off the grill. For this recipe, you need boneless, skinless chicken that has been cut into 1-inch cubes. The marinade is made with 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 chicken with barbecue sauce, and you’re done

  • 2 lbs chicken, cut into 1 inch cubes
  • 1 tbsp adobo seasoning
  • 4 tsp sazon with annatto seasoning
  • 2 tsp dried oregano
  • 1 tbsp olive oil
  • ⅓ cup barbecue sauce

Time needed: 1 hour and 25 minutes.

How to Cook Chicken Kabobs

  1. Cut the Chicken

    Cut the chicken into 1-inch cubes and place them into a gallon-sized zip-top bag.

  2. Season the Chicken

    Season the chicken with adobo, sazon, oregano, and olive oil.

  3. Marinate the Chicken

    Seal the bag and refrigerate the chicken for at least 1 hour, but preferably overnight.

  4. Skew the Chicken

    Thread the chicken onto the skewers, making sure that the chicken is packed snuggly, but not too tightly.

  5. Heat the Grill

    Heat your grill to medium heat, and lay the kabobs in a single layer along with the grates.

  6. Grill the Kabobs

    Grill the kabobs for 10-15 minutes, until the chicken is golden brown and thoroughly cooked.

  7. Slather on the BBQ Sauce

    When the kabobs are cooked, slather them with your favorite BBQ sauce.

  8. Serve and Enjoy

    Serve with some crusty bread slices or fried plantains.

Traditionally, they are served with a slice of toast that caps the top of the skewer when serving. Another typical accompaniment is crispy fried tostones (fried plantains).


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Pinchos de Pollo ~ Puerto Rican Chicken Skewers

Pinchos de Pollo ~ Chicken Kabobs

David Taylor
These Pinchos de Pollo are perfectly charred with a sweet, tangy, and smoky barbecue sauce. They are grilled chicken skewers are perfect for sharing with friends and family.
Prep Time 10 mins
Cook Time 15 mins
Marinating Time 1 hr
Total Time 1 hr 25 mins
Course Main Dish
Cuisine Puerto Rican
Servings 4 servings
Calories 235 kcal

Ingredients
  

  • 1 lbs chicken cut into 1-inch cubes
  • 1 tbsp adobo seasoning
  • 4 tsp sazon with annatto seasoning
  • 2 tsp dried oregano
  • 1 tbsp olive oil
  • cup barbecue sauce

Instructions
 

  • Cut the chicken into 1-inch cubes and place them into a gallon-sized zip-top bag.
    1 lbs chicken
  • Season the chicken with the adobo, Sazon, oregano and olive oil.
    1 tbsp adobo seasoning, 4 tsp sazon with annatto seasoning, 2 tsp dried oregano, 1 tbsp 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.
    ⅓ cup barbecue sauce
  • Serve with some crusty bread slices, or fried plantains.
Keyword Chicken

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