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Pinchos de Pollo (Puerto Rican Marinated Grilled Chicken Kebabs)
Pinchos are traditional street food found in Puerto Rico and can be made from pork or chicken that has been marinated in a tangy sauce and then grilled to perfection!
Reprinted with permission from Latin American Paleo Cooking by Amanda Torres with Milagros Torres, Page Street Publishing Co. 2017. Photo credit: Toni Zernik
Prep Time 2 hours
Cook Time 20 minutes
Total Time 2 hours 20 minutes
Servings 3 servings
Ingredients
- 1tablespoonminced garlic
- ½teaspoonfine Himalayan salt
- ½teaspoonfreshly ground black pepper
- 2teaspoonsminced fresh oregano or 1 teaspoon dried
- 1tablespoonextra-virgin olive oil
- 1tablespoonfreshly squeezed lime juiceabout 1 lime
- 1-½poundbonelessskinless chicken breast
Instructions
- Have ready 7 to 9 skewers. If using wooden or bamboo skewers, soak them in water for at least 30 minutes before grilling.
- In a bowl, combine the garlic, salt, pepper, oregano, oil, and lime juice and stir to form a paste.
- Cut chicken breasts into 1-inch chunks and place in a glass container with a lid.
- Pour the marinade over the chicken and stir to combine.
- Cover the chicken and refrigerate for a minimum of 2 hours, up to overnight.
- Prepare a grill for direct cooking over medium heat (325 to 375F). Depending on the type of grill this may take 15 to 20 minutes.
- Remove the chicken from the refrigerator and thread it onto the skewers, spreading each piece as flat as possible and leaving a very small space between each piece.
- Once the grill is hot, brush the cooking grates clean, if necessary (to prevent sticking).
- Grill the kebabs over direct medium heat, keeping the lid closed as much as possible, until the chicken is firm to the touch and no longer pink in the center, 8 to 10 minutes total, turning once or twice during cooking. Take care not overcook.
Recipe Notes
To make AIP-compliant, omit the black pepper.
Pairs wonderfully with the Tostones from Amanda's book, Latin American Paleo Cooking, on page 115!