Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, pinchos de pollo. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Pinchos de Pollo are chicken chunks that have been marinated in Puerto Rican spices and then cooked over an open flame or grilled and traditionally topped with a sliver of bread. If you have never had Puerto Rican Pinchos/Pinchos de Pollo, then you are certainly in for a major treat! ♦. A few weeks ago, I made these delicious authentic Puerto Rican Pinchos/Pinchos de Cerdo (Puerto Rican. In Spain, the word pintxo is used generally for tapas served on cocktail sticks.

Pinchos de Pollo is one of the most popular of current trending foods in the world. It’s enjoyed by millions every day. It is simple, it’s quick, it tastes yummy. They’re fine and they look fantastic. Pinchos de Pollo is something which I’ve loved my entire life.

To begin with this particular recipe, we must first prepare a few components. You can have pinchos de pollo using 8 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Pinchos de Pollo:

1. Prepare (2) Lbs. chicken thighs (chicken breast can be used for a leaner meal)
2. Make ready (2) Tbsp. extra virgin olive oil
3. Make ready (1) Tsp Adobo seasoning
4. Prepare (1) Pkg. Sazon con Achiote
5. Prepare (1) Tbsp. dried oregano
6. Make ready (1) Tbsp. white vinegar
7. Prepare (1/2) Tsp. dried bay leaves (crumbled)
8. Prepare (1/2) cup BBQ sauce of choice. Basic is best, nothing really spicy or too sweet

Thread the chicken onto the skewers, making sure that the chicken is packed snuggly, but not too tightly. This will ensure that the chicken cooks evenly. Heat your grill to medium heat, and lay the pinchos in a single layer along the grates. I made the pinchos de pollo for dinner, so I didn't want to head outside and fire up the grill.

Instructions to make Pinchos de Pollo:

1. Take the skin off of the chicken and de-bone. Cut off any extra fat or ligaments.
2. Cut chicken thighs into 1-inch diced squares as best you can.
3. Combine olive oil, adobo, Sazon, oregano, white vinegar, and crumbled bay leaves in a large bowl. Mix well.
4. Add the diced chicken to the bowl and coat.
5. Put coated chicken and any extra marinade into a Zip-lock bag and refrigerate minimum 4 hours. Best overnight.
6. Soak wooden skewers in water for 30 minutes. Thread chicken on to skewers making sure not to pack the chicken too tightly. Brush the skewers lightly with barbecue sauce.
7. Heat grill (Green Egg/Kamado Joe best) to 500 degrees. Lightly oil the grill grate to help the skewers from sticking. Chicken is cooked over a direct flame on the upper level if using a Green Egg/Kamado Joe.
8. Place the skewers on the grill and sear on each side for 2 minutes. Brush the chicken skewers again with BBQ sauce on both sides. Lower the heat to 400 degrees, and grill for 3 minutes. Check doneness. These cook VERY fast. - - Serve.

Heat your grill to medium heat, and lay the pinchos in a single layer along the grates. I made the pinchos de pollo for dinner, so I didn't want to head outside and fire up the grill. I made the chicken in a pan on the stove instead, but it still turned out great. To keep things super healthy, I served it over a bed of zucchini noodles, to which I added some of the same ingredients from the marinade. Overall, I thought it was a great, easy, healthy dinner, and my husband also.

So that is going to wrap this up with this exceptional food pinchos de pollo recipe. Thanks so much for reading. I’m sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!