Pinchos de Pollo

Let me tell you about one of my absolute favorite dishes: Pinchos de Pollo. This delightful recipe is not just about the food; it’s about the memories that come with it. I remember the first time I made these skewers for a family gathering during a warm summer evening. The sun was setting, casting a golden glow over everything, and the smell of the marinated chicken grilling on the barbecue was enough to make anyone’s mouth water. As family and friends gathered around the grill, laughter and chatter filled the air, creating a truly special atmosphere. The vibrant colors of the yellow bell pepper and cherry tomatoes added a feast for the eyes, while the tender and juicy chicken took center stage. Each bite was bursting with flavor, reminiscent of summer days spent outdoors.

Making Pinchos de Pollo is now a cherished tradition in my home. Whether it’s a casual weekend barbecue or a lively holiday celebration, these skewers never fail to impress. They’re incredibly easy to prepare, and the marinating process infuses the chicken with a deliciously tangy flavor. Plus, they’re perfect for any occasion, allowing everyone to customize their skewers with their favorite veggies. If you haven’t tried making Pinchos de Pollo yet, let me assure you, it’s a recipe you’ll want to add to your collection.

Essential Ingredients for Pinchos de Pollo

The ingredients for Pinchos de Pollo are as vibrant as the dish itself. Each component plays a crucial role in creating a deliciously balanced flavor profile. The star of the show, of course, is the chicken, which absorbs the marinade beautifully, but the accompanying vegetables add layers of taste and texture that are simply irresistible.

• 1 green bell pepper, chopped: Adds a slight sweetness and crunch that complements the chicken.
• 1 large red onion, chopped: Provides a robust flavor that enhances the overall dish.
• 6 cloves garlic: Infuses the marinade with an aromatic depth that’s hard to resist.
• 1 teaspoon oregano (dry, ground): This herb brings an earthy flavor that rounds out the marinade.
• 1 teaspoon pepper (freshly cracked, or ground): Adds a bit of heat to balance the flavors.
• Juice of 1 lime: Offers a bright acidity that cuts through the richness of the chicken.
• 2 teaspoons salt: Essential for enhancing the flavors of all the ingredients.
• 1 bunch curly parsley, and one bunch of cilantro if you like it: Fresh herbs elevate the dish with their vibrant notes.
• 2½ pounds chicken breast, cut into small chunks: The main ingredient that soaks up the marinade.
• 1 yellow bell pepper, or red, diced: Adds sweetness and a pop of color to the skewers.
• 3 dozen cherry tomatoes: Juicy and flavorful, they add freshness to each bite.
• 4 tablespoons olive oil, this is optional: Adds richness and helps in the grilling process.

The Process for Making Pinchos de Pollo

Creating Pinchos de Pollo is a straightforward and satisfying experience. You’ll be amazed at how easily these skewers come together, making it a perfect recipe for gatherings. Follow these steps for a delicious outcome!

1. Start by preparing your marinade. In a food processor, combine the green bell pepper, onion, garlic, oregano, pepper, lime juice, salt, and parsley. Grind to a coarse paste. This mixture will serve as a flavorful coating for the chicken.
2. Next, coat the chicken pieces with the marinade. Make sure each piece is well-covered so every bite is bursting with flavor. Once coated, let the chicken rest in the refrigerator for 2 hours. This step allows the flavors to meld beautifully.
3. While the chicken is marinating, preheat your grill to maximum temperature. This will ensure a nice sear on your skewers.
4. Once the grill is hot, it’s time to skewer! Take your yellow bell pepper, chicken, and cherry tomatoes, and start assembling your skewers. Alternate between the chicken and vegetables for a colorful presentation. Aim to make around 12 skewers.
5. Place the skewers on the grill and cover. Cook for 7 minutes on one side.
6. After 7 minutes, it’s time to flip the skewers. Turn them over to ensure even cooking. Cover again and grill for another 7 minutes.
7. To check for doneness, use a meat thermometer to measure the internal temperature of the chicken. It should read 165ºF (74 ºC). You’ll know they are done when the chicken has nice browned spots.
8. Once cooked, remove the skewers from the grill. If you like, drizzle or brush them with olive oil for added richness.
9. Serve your Pinchos de Pollo immediately. They are best enjoyed fresh off the grill!

Making Adjustments

There’s always room for creativity in the kitchen, especially with Pinchos de Pollo. Here are some tips for adjusting the recipe to suit your preferences.

• Storage: Place any leftovers in an airtight container in the fridge. They can last for up to three days.
• Freezing: You can freeze the skewers before cooking. Just marinate the chicken and assemble the skewers, then wrap them tightly in plastic wrap.
• Pairing: These skewers pair wonderfully with a fresh salad or some rice for a complete meal.
• Vegetarian Option: Substitute the chicken with tofu or your favorite vegetables for a vegetarian version.
• Spices: Feel free to experiment with different spices in the marinade to suit your taste, like cumin or paprika for an extra kick.

How to Enjoy Pinchos de Pollo

Serving Pinchos de Pollo can be just as fun as making them! Here are some great ideas for how to enjoy these delicious skewers:

• BBQ Parties: Pinchos de Pollo are the perfect centerpiece for any summer barbecue. They’ll impress your guests and make the gathering more festive.
• Family Dinners: Serve these skewers as part of a hearty dinner, accompanied by sides like rice or a fresh garden salad for a balanced meal.
• Picnics: Pack them for a delicious picnic treat. They’re easy to transport and can be enjoyed cold or warm.
• Celebrate Special Occasions: Take them to parties or family events where everyone can relish in their smoky goodness.
• Garnish Ideas: Serve with a sprinkle of fresh herbs or a side of salsa for a burst of flavor.
• Leftover Ideas: Dice up any leftovers and toss them into a salad or wrap for a quick lunch.

FAQ

Conclusion

In summary, Pinchos de Pollo brings together the vibrant flavors of summer and the joy of grilling. This recipe not only allows for creativity in preparation but also creates lasting memories with loved ones. I encourage you to give it a try; it’s a dish that’s sure to impress your family and friends at your next gathering!

Pinchos de Pollo

The ultimate summer delight, Pinchos de Pollo are flavorful chicken skewers marinated to perfection. Juicy chicken paired with fresh vegetables makes for a mouthwatering dish that’s perfect for gatherings or cozy dinners at home. Try this easy recipe tonight!

Print Recipe Pin Recipe

Prep Time 2 hours hrs

Cook Time 15 minutes mins

Total Time 2 hours hrs 15 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: Mexican

Calories: 320

Ingredients Equipment Method Notes

Ingredients

  

• 1 unit green bell pepper chopped
• 1 unit large red onion chopped
• 6 cloves garlic
• 1 teaspoon oregano (dry, ground)
• 1 teaspoon pepper (freshly-cracked, or ground)
• Juice of 1 lime lime
• 2 teaspoons salt
• 1 bunch curly parsley
• 2½ pounds chicken breast cut into small chunks
• 1 unit yellow bell pepper (or red, diced)
• 3 dozen cherry tomatoes
• 4 tablespoons olive oil (optional, if you make it with Dominican sazon)

Equipment

• Bamboo skewers
• Grill or stovetop grill
• Meat thermometer

Method

 

1. In a food processor, combine the green bell pepper, onion, garlic, oregano, pepper, lime juice, salt, and parsley. Grind to a coarse paste.
2. Coat the chicken with the seasoning. Let it rest in the refrigerator for 2 hours.
3. Preheat the grill to maximum temperature.
4. While it is heating up, skewer a yellow bell pepper, chicken, and tomatoes alternating. Repeat to make 12 skewers.
5. Place the skewers on the grill and cook covered for 7 minutes, turn and repeat for another 7 minutes, or until the meat thermometer reads 165ºF (74 ºC) by measuring in the center of a piece of meat. The meat will have some browned spots.
6. The process is the same whether using a gas, charcoal or stovetop grill.
7. Remove from the grill, drizzle or brush with olive oil (optional), and serve immediately.

Notes

• Storage: Place any leftovers in an airtight container in the fridge. They can last for up to three days.
• Freezing: You can freeze the skewers before cooking. Just marinate the chicken and assemble the skewers, then wrap them tightly in plastic wrap.
• Pairing: These skewers pair wonderfully with a fresh salad or some rice for a complete meal.
• Vegetarian Option: Substitute the chicken with tofu or your favorite vegetables for a vegetarian version.
• Spices: Feel free to experiment with different spices in the marinade to suit your taste, like cumin or paprika for an extra kick.

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Meet Fiona Lewis

I love cooking with the seasons and keeping things rustic and real. I believe the best meals are the ones shared with friends and family. I had so much fun creating this recipe, and I can't wait to hear what you think of it!