Pinchos (Puerto Rican Chicken Skewers)

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Grilled chicken skewers with visible char marks on a stone serving platter.

Easy Pinchos (Puerto Rican Chicken Skewers) with juicy chicken, charred edges, and grilled bread.

Course Appetizer, Main Course

Cuisine Puerto Rican

Keyword Pinchos (Puerto Rican Chicken Skewers)

Prep Time 15

Cook Time 15

Marinate Time 1

Total Time 1 30

Servings servings

Calories 364kcal

Author Ksenia Prints

Equipment

Ingredients

Chicken

1½ pounds boneless skinless chicken thighs, cut into 1½-inch pieces
2 tablespoons olive oil
2 tablespoons apple cider vinegar or white vinegar
1 tablespoon adobo seasoning
1 teaspoon paprika
1 teaspoon garlic powder
½ teaspoon ground cumin
½ teaspoon dried oregano
½ teaspoon kosher salt
¼ teaspoon black pepper
3 tablespoons BBQ sauce

Grilled Bread

1 small baguette or soft gluten-free white loaf sliced into 1-inch pieces

Instructions

Prepare the Marinade

Whisk together the olive oil, vinegar, adobo seasoning, paprika, garlic powder, cumin, oregano, salt, and pepper until the marinade is smooth and evenly combined.

Marinate the Chicken

Add the chicken pieces and toss until every piece is well coated. Cover and refrigerate for at least 1 hour, or up to 4 hours for deeper flavor.

Assemble the Skewers

Thread the marinated chicken onto the soaked skewers, leaving a small space between each piece so the heat can circulate evenly.

Heat the Grill

Preheat a grill or grill pan over medium-high heat until hot enough that the chicken sizzles when it touches the grates.

Grill the Pinchos

Cook the skewers for about 10 to 12 minutes, turning every few minutes so each side develops golden grill marks. The chicken is done when it reaches 165°F internally.

Glaze with BBQ Sauce

Brush the BBQ sauce lightly over the skewers during the final 2 to 3 minutes of cooking. Let the sauce caramelize until glossy before removing the skewers from the grill.

Toast the Bread

Place the bread slices directly on the grill and cook for 1 to 2 minutes per side until lightly crisp with golden grill marks.

Serve

Allow the skewers to rest for 2 to 3 minutes before serving with the grilled bread while everything is still hot.

Nutrition