Pinchos De Pollo
User Reviews
5
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Prep Time
15 mins
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Cook Time
20 mins
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Marinating Time
1 hr
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Total Time
1 hr 35 mins
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Servings
6 skewers
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Calories
623 kcal
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Course
Appetizer
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Cuisine
South American, Puerto Rican
Pinchos De Pollo
Description
This recipe starts by cutting boneless, skinless chicken thighs into approximately five to six chunks per thigh. The chicken is coated in a spice blend of adobo, sazón, and salt mixed with cooking oil, then allowed to marinate at least an hour to overnight for flavor absorption. Soaked wooden skewers prevent burning during grilling.
Chicken pieces are threaded loosely on skewers and brushed liberally with BBQ sauce before cooking on a hot grill pan. The high heat creates a nicely charred exterior, locking in moisture and flavor. The combination of adobo's savory seasoning, sazón's color and flavor, and the BBQ glaze provides a layered, rich taste profile distinctive to this dish.
Pinchos de Pollo is often served as a snack or appetizer and enjoyed with sides or as part of a meal. It showcases simple ingredients transformed by effective marinating and grilling techniques.
For optimal seasoning, homemade adobo and sazón spice mixes can be used when store-bought blends are unavailable, ensuring authentic flavor depth and color development.
Ingredients
- 3 lbs chicken thighs $5.97, boneless and skinless; about 5 to 6 pieces
- 2 tsp adobo seasoning $0.10
- 1 1/2 tsp Sazon seasoning $0.19
- 2 tsp salt $0.16
- 2 Tbsp cooking oil $0.09, plus a touch more for greasing
- 1 cup BBQ sauce $1.16
Instructions
- Pat chicken thighs dry with a paper towel. Then chop the chicken into bite-size pieces (about 5 to 6 pieces per thigh).
- Add the adobo, sazón, and salt to a large bowl and mix.
- Add the chopped chicken thighs to the bowl along with the cooking oil and mix until the chicken is thoroughly covered. Cover with plastic wrap or parchment directly on the surface of the chicken and marinate for at least an hour, but preferably overnight.
- Half an hour before you pull the chicken, soak at least 6 wood skewers in water so they don't burn. It's best to soak a few extra skewers just in case one of them breaks.
- When you're ready to cook, preheat a grill pan on high. Then thread a thigh's worth of chicken pieces on each skewer, about 5 or 6 chunks. You want the chicken chunks close but not pressed tightly against each other. Brush both sides of each skewer with BBQ sauce, about 1/2 cup total.
- When the grill pan is smoking hot, brush it with a touch of cooking oil. Then, place the skewers on the grill pan, making sure not to crowd the pan or place the skewers too close to each other.
- After 5 minutes, brush 1/4 cup of BBQ sauce on the top surface of the chicken. Next, flip the chicken, and brush another 1/4 cup of BBQ sauce on the top layer. Cook for 5 more minutes, until char develops and the internal temperature of the chicken registers at 160°F. Now all you have left to do is eat! Buen provecho!
Notes
- If you cannot find adobo seasoning, make your own using salt, garlic powder, oregano, onion powder, black pepper, cumin, and turmeric and store leftover mix airtight.
- To substitute sazón seasoning, combine onion powder, garlic powder, cumin, coriander, ground annatto, turmeric, and oregano in the specified portions to replicate the flavor and color.
- Adobo and sazón are used at different cooking stages and contribute distinct flavors and colors to the dish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6skewers
Amount Per Serving
Calories 623 kcal
% Daily Value*
| Serving | 1skewer | |
| Calories | 623kcal | 31% |
| Carbohydrates | 21g | 7% |
| Protein | 37g | 74% |
| Fat | 43g | 66% |
| Sodium | 1531mg | 64% |
| Fiber | 1g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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