PINCHOS DE POLLO (PUERTO RICAN CHICKEN SKEWERS)
Suppose you want to make a quick and affordable treat everyone at the barbecue will enjoy (especially your Boricua acquaintances). In that case, It’s time to cook up smoky and delicious Pinchos Del Pollo. or Puerto Rican Chicken Skewers! The favorite island street food can be made at your own home, even if you don’t have a grill!
WHAT ARE PINCHOS?
Pinchos are Spanish, meaning “spikes,” and refer to Puerto Rican meat skewers, one of the most well-known street foods. They’re a favorite late at night of those who have spent excessive drinking at the bar and are looking to return to their everyday lives. Boricuas prepare Pinchos made with various meat (and optionally, vegetables); however, pork and chicken are the most well-known selections. The heart is cut, then marinated, skewered, grilled over charcoal, and served with a slice of bread or Tostones. AKA Fried green plantains.
INGREDIENTS FOR PINCHOS DE POLLO
Cooking Pinchos De Pollo with charcoal is an old-fashioned way of cooking. However, I’m an indoors-only person who hates being exposed to the weather, so I cooked these using grill plates. It would be best to open the windows, or at least explain in the event of a fire that you’re cooking inside. (This occurred to me a couple of days ago when I could not make my smoke detector go off, and my security alarm automatically summoned local firefighters… during an online cooking demonstration. This isn’t at all shocking.) Here are the ingredients you’ll need to make Pinchos Del Pollo
chicken thighs: They have enough fat to withstand a heavy grilling session without drying. It is possible to, of course, substitute the thighs of chicken with any meat you like. Chunks of meat marinated with pork or beef are popular, along with shrimp. If you’re a fan of vegetables, make this dish using entire baby bella mushrooms. The cooking times vary for different cuts of meat and vegetables. So, if you want to alter the main course in the kitchen, use an oven thermometer to discern when your food is cooked to perfection.
Adobo and SazonSazon – These Puerto Rican spice blends are strong flavor bombs that can quickly give your chicken a rich, earthy, and tangy note. For those who don’t own Adobo or Sazon, I’ve provided recipes on the card with recipes below.
BBQ sauce glazes chicken, gives it a flavor of the meat, and can help to make charcoal marks. Make sure to use your preferred brand, but I’d stay clear of any s sauces since they could alter the flavor and speed up the charring process. It is always possible to make our simple recipe for homemade BBQ sauce perfect in Pinchos Del Pollo.
INGREDIENTS
3 lbs of boneless and skinless chicken thighs, approximately 5-6 ($5.97)
2 tsp adobo* ($0.10)
1 1/2 tsp sazon** ($0.19)
2 tsp salt ($0.16)
Two tablespoons cooking oil plus a bit more to grease ($0.09)
1 cup BBQ Sauce ($1.16)
INSTRUCTIONS
Dry chicken thighs using the help of a paper towel. Chop the chicken into bite-sized pieces (about 5-6 pieces each thigh).
Add the adobo mixture, salt, and season in a large bowl, and mix.
Incorporate the chopped thighs of the chicken into the bowl, along with the cooking oils. Combine until your chicken is fully coated. Wrap the chicken in the parchment or plastic wrap directly over the chicken. Let it marinate for at least one hour, but it is better for at least a night.
About half an hour before, you take the chicken out, take it out, and soak at least six skewers of wooden skewers in water so they aren’t burning. It’s recommended to soak several extra skewers in case one fails.
If you’re ready to cook, prepare the grill and turn on the heat at a high temperature. Thread a thigh’s worth of chicken pieces onto each skewer. It should be about 5 or 6 pieces. The chicken pieces should be together, but not together. The skewers should be brushed on both sides. Skewer with BBQ sauce. Approximately 1/2 cup in total.
Once the grill is hot, spray it with cooking oil. Afterward, you can grill the skewers onto the pan, ensuring they do not crowd or put the skewers near one another.
Within 5 minutes, rub 14 cups of BBQ sauce onto the top of the chicken. After that, flip the chicken and brush an additional 1/4 cup of BBQ sauce over the other side. Cook for another 5 minutes or until the char has developed and the temperature inside the bird registers at 160 degrees F. The only thing left to do is consume! Buen provecho!
