Pinchos de Pollo: Authentic Puerto Rican Chicken Skewers Recipe

Pinchos de Pollo, often known as Puerto Rican chicken skewers, are a flavorful and beloved street food that perfectly embodies the spirit of Puerto Rico. These skewers feature tender, juicy chicken marinated in a vibrant blend of spices and herbs, grilled over an open flame to achieve a smoky char and finished with a tangy barbecue glaze that enhances the bold Caribbean flavors. Whether you’re planning a backyard barbecue, a family dinner, or just craving something different and delicious, this recipe brings the authentic taste of Puerto Rico right into your kitchen. It’s simple enough for beginner cooks yet packed with flavors that will impress your guests.

The beauty of Pinchos de Pollo is how versatile and approachable they are. You can prepare the marinade ahead of time, and the grilling process is quick, making it a perfect recipe for a busy day. With just a handful of ingredients and easy-to-follow steps, you can create juicy, tender chicken skewers that deliver a perfect balance of smoky, savory, and tangy tastes in every bite.

Ingredients and Preparation

Here is what you will need to prepare this Puerto Rican favorite. Note that chicken thighs are preferred for their tenderness and flavor, but you can substitute with chicken breast if you want a leaner option.

Ingredients:

• 3½ to 4 pounds boneless, skinless chicken thighs, cut into 1½-inch pieces
• ¼ cup olive oil
• 2 teaspoons adobo seasoning (or substitute with 1 teaspoon salt + 1 teaspoon garlic powder + ½ teaspoon pepper)
• 1 tablespoon dried oregano
• ½ teaspoon garlic powder
• 1 teaspoon ground cumin
• 1 tablespoon white vinegar (for acidity)
• 2 teaspoons smoked paprika (adds subtle smoky flavor)
• Juice of 1 lime
• 2 cloves garlic, minced
• ¼ cup chopped fresh cilantro (optional, for garnish)
• Wooden or metal skewers (if wooden, soak in water for 30 minutes before using to prevent burning)

Barbecue Glaze:

• ½ cup ketchup
• 2 tablespoons apple cider vinegar
• 1 tablespoon brown sugar or honey
• 1 teaspoon smoked paprika
• 1 teaspoon Worcestershire sauce
• Salt and pepper, to taste

Step-by-Step Instructions

1. Prepare the chicken:
   Cut the boneless chicken thighs into bite-sized chunks, roughly 1½ inches in size. This size ensures even cooking and easy eating.
2. Make the marinade:
   In a large bowl, combine olive oil, adobo seasoning, dried oregano, garlic powder, ground cumin, smoked paprika, white vinegar, lime juice, and minced garlic. Whisk until all ingredients are well blended.
3. Marinate the chicken:
   Add the chicken pieces to the marinade and toss to coat all the pieces thoroughly. Cover the bowl with plastic wrap or transfer everything to a large zip-top bag. Refrigerate for at least 1 hour, preferably 3 to 4 hours. For best flavor, marinate overnight.
4. Prepare the barbecue glaze:
   In a small saucepan, combine ketchup, apple cider vinegar, brown sugar, smoked paprika, Worcestershire sauce, salt, and pepper. Heat over medium-low heat, stirring occasionally until the mixture is smooth and slightly thickened, about 5 minutes. Remove from heat and set aside.
5. Preheat the grill:
   If you’re using a charcoal grill, light the coals and let them burn down to medium heat. For a gas grill, preheat to medium-high heat (about 400°F).
6. Thread the chicken onto skewers:
   Remove chicken from the marinade and thread pieces evenly onto soaked wooden or metal skewers. Avoid overcrowding so the heat circulates well and cooks the chicken evenly.
7. Grill the chicken skewers:
   Place the skewers on the grill. Cook for about 4-5 minutes per side, turning occasionally. Brush the chicken with the barbecue glaze during the last 5 minutes of grilling to build a flavorful, sticky coating.
8. Check for doneness:
   Chicken is cooked when its internal temperature reaches 165°F, and juices run clear. If you don’t have a thermometer, cut into the thickest piece and check that it is opaque throughout.
9. Remove and rest:
   Take the skewers off the grill and let them rest for 5 minutes. This helps the juices redistribute, keeping the chicken moist and tender.
10. Garnish and serve:
    Sprinkle fresh chopped cilantro over the cooked skewers for a fresh herbal note and serve immediately.

Beginner Tips and Notes

• Marinating time: The longer you marinate, the more flavorful and tender the chicken will be. If short on time, at least 1 hour works but overnight is best.
• Chicken cuts: Chicken thighs are preferred because they stay juicy. If using chicken breasts, be careful not to overcook since they dry out faster.
• Skewers: If using wooden skewers, soak them for at least 30 minutes in water before grilling to prevent them from burning.
• Grill temperature: Medium heat is crucial. Too hot and the chicken will burn outside but remain raw inside. Too low and the chicken will dry out or take too long.
• Barbecue glaze: You can adjust the sweetness or tanginess by altering the sugar or vinegar amounts to your taste.
• Oven or stovetop alternative: If you don’t have a grill, use a grill pan or broil the skewers in the oven on high, turning frequently to mimic the grill effect.

Serving Suggestions

Pinchos de Pollo are incredibly versatile and pair well with many traditional Puerto Rican sides or simple fresh accompaniments. Here are some serving ideas:

• Classic Puerto Rican sides: Serve with white rice and pigeon peas (arroz con gandules), fried plantains (tostones or maduros), or a simple salad of lettuce and tomatoes.
• With dipping sauces: Offer extra barbecue glaze, garlic aioli, or a spicy mojo sauce on the side for dipping.
• As a sandwich or wrap: Slide the grilled chicken off the skewers and serve inside a warm pita or tortilla wrap with shredded lettuce, tomato, and a drizzle of your favorite sauce.
• With vegetables: Grill some bell peppers, onions, or zucchini alongside the skewers for a complete grilled meal.
• Party appetizer: Cut the cooked chicken off the skewers and serve on a platter with toothpicks for a tasty finger food at gatherings.

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Engagement Features

To make your cooking experience even more interactive and fun, consider these questions and ideas:

• Have you ever tried Puerto Rican street food before? What are your favorite dishes?
• What spices or herbs do you like adding to your chicken marinades?
• If you don’t have access to a grill, which cooking method do you prefer for chicken skewers?
• How do you customize your barbecue glaze or sauce? Share your unique twist!
• For a healthier twist, what side dishes would you serve with these skewers?
• What drinks or desserts do you think would pair best with Pinchos de Pollo?

Feel free to experiment with this recipe by adjusting the spices, switching up the marinade, or trying different vegetables on the skewers. Pinchos de Pollo is all about bold flavors and easy, fun grilling—perfect for sharing with family and friends.