Pinchos are the ultimate Puerto Rican street food! It doesn’t matter what pueblo or little town up in the mountains you go to, you will most likely smell the tantalizing aroma of these skewers and find a little stand with someone grilling Pinchos on the side of the road. Topped with a slice of Pan Sobao is what makes it the perfect street food. Lucky for you, today you won’t have to hop on a plane to enjoy this magnificent Puerto Rican staple because my Pinchos recipe is going to transport you there!
What are Pinchos?
Simply put, pinchos are chunks of marinate meat on a stick. This meat sticks are cooked over charcoal (or gas grill) and coated with a BBQ sauce that has been caramelized to perfection. There are many different pinchos recipe based on peoples likes and techniques. Feel free to customize this one to your liking!
For meat, you may use marinated pork or chicken. Many people prefer to use pork as the meat, others chicken breast, but I prefer to use boneless chicken thighs. I love to use boneless thighs because they are so juicy and are quick and easy to cook.
Pinchos marinade
The marinade is very important! This is what gives you pinchos that irresistible flavor. On a pinch, you can get away with a quick 30 minute marinade if you’re short for time. But my recommendation is to prepare the meat the ahead of time and let it sit in the fridge absorbing all the delicious flavor the night before.
the meat
You are going to want to cut the meat into similar sized chunks for them to cook evenly. If you cut some bigger than others, the smaller pieces will cook faster and become dry.
Puerto Rican Chicken Pinchos (kabobs)
Print Recipe
Equipment
- Skewers
- Grill
- Bowl
- tongs
Ingredients
- 8-10 Boneless & skinless Chicken Thighs
- 1 tsp oregano
- 2 tsp adobo
- 1 packet Sazon
- 1/2 tsp cumin
- 2 tsp vinegar
Instructions
- Soak your skewer in water. This will prevent them from catching on fire.
- Cut our meat into even sized pieces (1-2 inches)
- Place chicken in a bowl and add all the ingredients to your meat and combine well. Let marinade for at least 30 minutes. (marinade the night before for amazing flavor)
- Place on grill at medium heat turning every 5 minutes until cooked. (use a meat thermometer)
- Add bbq sauce to meat while on grill on both sides.
- Let cook for 2 additional minutes in each side.
- Serve with a slice of bread and enjoy!
Video
Notes
Pichos pair up wonderfully with a side of Arroz con gandules! Make sure to check out my Puerto Rican rice recipe and other Puerto Rican classics.
