Name: Puerto Rican Pinchos Recipe
Prep time: 480 min
Cook time: 15 min
Total time: 495 min
Yield: 8 servings
Cuisine: Puerto Rican
Ingredients: 4 pounds boneless, skinless chicken thighs, cut into 1-inch cubes; 1 tablespoon adobo seasoning; 4 teaspoons sazón with annatto; 2 teaspoons dried oregano; 1 tablespoon olive oil; 1/3 cup barbecue sauce; Metal or bamboo skewers

Puerto Rican Pinchos Recipe

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Authentic Puerto Rican pinchos de pollo juicy marinated chicken skewers grilled and brushed with barbecue sauce for smoky island flavor.

Prep time: 8 hours
Cook time: 15 minutes
Total time: 8 hours 15 minutes
Yield: 8 servings

Ingredients

4 pounds boneless, skinless chicken thighs, cut into 1-inch cubes 1 tablespoon adobo seasoning 4 teaspoons sazón with annatto 2 teaspoons dried oregano 1 tablespoon olive oil 1/3 cup barbecue sauce Metal or bamboo skewers

Instructions

Prep Skewers: If using bamboo, soak them in water for 1 hour.
Marinate Chicken: Place chicken in a zip-top bag, season with adobo, sazón, oregano, and olive oil. Refrigerate at least 1 hour, preferably overnight.
Thread: Pack cubes snugly onto skewers.
Grill: Cook over medium heat 10–15 minutes, turning until golden brown and cooked through.
Sauce: Brush barbecue sauce during last minutes of grilling.
Serve: Enjoy with bread slices or fried plantains.

Notes

Chicken thighs stay juicier than breasts, making them ideal. Marinating overnight delivers the deepest flavor. Avoid overcrowding skewers for even cooking. Finish with sauce at the end to prevent burning.

Nutrition

Calories: 280
Fat: 18g
Saturated fat: 4g
Sugar: 6g
Sodium: 500mg
Protein: 24g
Carbohydrates: 8g
Fiber: 1g