Description
Pinchos are chunks of marinated meat (usually pork or chicken) that are threaded through bamboo skewers and then charcoal grilled. Once the chicken is cooked, it is lightly brushed with barbecue sauce. They are then served with a piece of bread placed on the top end of the skewer. Pinchos are known as street foods because they are mainly sold by vendors at roadside food stands or kiosks.
Scale
Ingredients
- 3.5 pounds Boneless and Skinless Chicken Thighs, trimmed of excess fat and cut into 1½ to 2-inch chunks
- 1 Bread loaf (Pan de Agua, Pan Sobao or French Baquette), cut into 1 inch to 1½ inch thick slices
- Margarine (or butter) and garlic powder to spread and season bread slices
- 1 cup of regular barbecue sauce
- ¼ cup of honey
- 15 bamboo skewers
Marinade:
- 1½ tablespoons of extra virgin olive oil
- 2 seasoning envelopes with coriander and annatto
- 2 teaspoons of adobo without salt
- 1 teaspoon of lite salt
- 1 tablespoon of freshly squeezed lemon juice (or 1 tablespoon of vinegar)
- 2 tablespoons of sofrito made with culantro (recao) and ajies dulces
Instructions
- Mix all the ingredients for the marinade.
- Coat the chunks of chicken with marinade. Cover bowl with lid and refrigerate for 1 to 2 hours or overnight.
- Soak 15 bamboo skewers in water for at least 1 to 2 hours. This will prevent them from burning when grilling.
- In a bowl, add the barbecue sauce and honey. Stir until well blended.
- Thread 3 to 4 chicken pieces onto a skewer, leaving 3 inches from the bottom of skewer. The chicken pieces should only touch each other. Do not cram them together in order to cook evenly. Each skewer should have at least 3 to 4 chunks of chicken.
- Preheat gas grill to 375°F. Spray grill with olive oil to prevent chicken from sticking.
- Place all the chicken skewers on grill or grill them in 2 batches. Cover lid and cook them for 15 minutes.
- Turn them over and continue cooking for another 15 minutes. Check for doneness with digital meat thermometer. If it registers 165°F, the chicken is cooked.
- Spread and season bread slices with margarine and garlic powder on both sides. Place on warming rack of grill.
- Brush lightly the chicken skewers with the barbecue sauce on both sides. Grill each side for 2 minutes along with the bread slices.
- Remove from grill the chicken skewers and bread slices.
- Served with a piece of bread placed at the top end of the skewer.
Notes
You can instead purchase Barbecue sauce with Brown Sugar if you are not interested in blending the barbecue sauce with honey.
The nutritional value does not include the slice of bread.
- Category: Chicken
- Method: Grilling
- Cuisine: Puerto Rican
Keywords: Pinchos, Pinchos de Pollo, Chicken Skewers, Chicken Kebabs