Puerto Rican Pinchos de Pollo (BBQ Chicken Shish Kabobs) (Edit recipe)

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Pinchos is what Puerto Ricans call good ol’ shish kabobs. They are considered a Puerto Rican “fast food” staple and one of the best street foods on the island. Besides being affordable, they are delicious and perfect when on the go. Here, I will share how to make the most popular “Pinchos de Pollo” as they have the potential to be a sensation during your next barbecue or gathering.

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PREP TIME

20 minutes

COOK TIME

50 minutes

INGREDIENTS

Serves: 24

Ingredients

6 lb Boneless Skinless Chicken Thigh, chopped in large chunks
2 Tbsp Healthy Rican Adobo
2 Tbsp Healthy Rican Sofrito Seco
3 whole Yellow Onion, chopped into large chunks (1-2 inches)
3 whole Green Bell Peppers, chopped into large chunks (1-2 inches)
2 cups Smoky BBQ Sauce
2 cups Thousand Island Dressing, Omit for Whole30 or find a Whole30 Approved brand.

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Cut the chicken thighs into square pieces. Between 2-3 inches thick. Cut off the fat (white chunks) if needed. Depending on the size, you can get 4 to 6 pieces from each thigh. Add chunks to a large bowl.
Season the meat thoroughly with the Healthy Rican Adobo and Sofrito, or the Savory Spice Mix.
Chop the onions and peppers into approximately 1-2 inch squares.
Prepare the pinchos/shish kabobs by adding a chunk of meat, one slice of each of the onion and pepper, and repeat the process until the stick is full. To avoid the meat from flopping out, you can fold or twist the meat before adding to the stick.
Cook on a charcoal or gas grill on medium/low heat to avoid burning. Slight burning might occur on the outside, especially when cooking with charcoal. That is why low heat is recommended to allow the meat to cook thoroughly.
In a bowl, mix together the BBQ sauce and thousand island dressing. Divide into 2 bowls. One is for applying onto the raw chicken, and one to apply right before serving.
Add the sauce mixture onto the raw pinchos immediately after placing them on the grill.
Close/Cover the grill.
Half way through, flip the pinchos, and add another layer of sauce. Continue to add sauce, every time you flip the pinchos.
In order to prevent cross contamination, do not use the same utensils used to add the sauce onto the raw meat, onto the cooked meat.
Depending on the thickness of the meat, it will take approximately 45 – 60 mins to cook. The thinner you cut the meat, the faster it cooks. Make sure the internal temperature of the meat is a minimum of 165 degrees.
Add the last layer of sauce right before serving.
Enjoy!

Notes

For this recipe you will need a grill and shish kabobs sticks.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	209
Fat:	12 g
Carbohydrates:	5 g
Protein:	22 g
Cholesterol:	3 g
Sodium:	668 mg
Fiber:	0 g
Sugars:	4 g
Calculated per serving.