Pinchos De Pollo Grilled Puerto Rican Chicken Skewers Recipes

PINCHOS DE POLLO (GRILLED PUERTO RICAN CHICKEN SKEWERS)

Pinchos de Pollo (Grilled Puerto Rican Chicken Skewers) image

"Pinchos," which is derived from the Basque word "pintxos," means "skewers" or "spikes." In Spain, the word pintxo is used generally for tapas served on cocktail sticks. Puerto Rican pinchos specifically refer to marinated and barbecued meat kabobs which also happen to be a popular street food. If you've visited Puerto Rico, you've likely seen street vendors selling pork or chicken pinchos from roadside stands. If you want to relive your memories of Puerto Rico at home, I'm sharing a recipe for homemade grilled pinchos de pollo.

Provided by Ramona Cruz-Peters

Categories recipes

Time 1h35m

Number Of Ingredients 10

Ingredients

Bamboo skewers
3 pounds boneless, skinless chicken thighs, cut into bite-size cubes
3 tablespoons Mazola® Corn Oil, divided
2 packets sazón con culantro y achiote (from a box of multiple packets)
2 teaspoons adobo all-purpose seasoning
1 1/2 teaspoons dried oregano
½ teaspoon garlic powder
½ teaspoon ground cumin
1/3 cup barbecue sauce
Baguette, sliced into 1-inch rings

Steps:

Place the bamboo skewers in a dish of warm water to soak until you are ready to use them. Make sure the skewers are completely submerged in the water.
Combine chicken cubes, 2 tablespoons Mazola® Corn Oil, sazón, adobo, oregano, garlic powder, and cumin in a large container until the seasoning is well blended and the chicken pieces are completely coated. Cover and refrigerate for 1 hour.
Remove the marinated chicken from the refrigerator. Remove the skewers from the water and place on paper towels to dry slightly. Slide chicken onto the skewers, leaving space on each end, until you have used all the chicken.
Heat a grill to medium heat, then add the chicken to the grill in a single layer. Grill the chicken for 5 minutes, then brush with barbecue sauce before flipping the chicken over and brushing barbecue sauce on the other side. Cook for 5 more minutes, then check chicken for doneness. Brush more barbecue sauce onto the chicken and cook for a few more minutes, or until chicken has reached an internal temperature of 165° F.
Brush baguette pieces with the remaining Mazola® Corn Oil, then place them on the grill until toasted.
Add a piece of toasted bread to the end of each pincho skewer and serve.

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