How to make PINCHOS aka PUERTO RICAN CHICKEN Kabobs

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point and is healthier.

chicken breast

🥗Healthier: chicken thighs

💰Cheaper: pork tenderloin

Chicken thighs are juicier and often cheaper than chicken breast.

paprika

🥗Healthier: smoked paprika

💰Cheaper: cayenne pepper

Cayenne adds heat and is usually less expensive.

fresh parsley

🥗Healthier: cilantro

💰Cheaper: dried parsley

Dried parsley is more cost-effective but less vibrant.

Welcome viewers and introduce the recipe for pinchos.

Mention the use of skewers, which can be bought at grocery stores or dollar stores.

Use about two-thirds of a family pack of boneless skinless chicken thighs, approximately 9-10 thighs.

Slice the chicken thighs into even pieces, about 1 to 1.5 inches in size.

Add 1 tablespoon of adobo seasoning, adjusting to taste, using about two-thirds of it.

Add 1 teaspoon of oregano, 1 packet of sasson, 2 teaspoons of vinegar, 0.5 teaspoons of cumin, and 1 teaspoon of black pepper to the chicken.

Mix the ingredients together using tongs or hands.

Soak the skewers in water to prevent them from catching fire on the grill.

Thread the marinated chicken onto the skewers, ensuring even sizing for even cooking.

Preheat the grill to medium-high heat and place the skewers on it.

Cook the skewers, turning them every 5 minutes until done, checking for an internal temperature of 165 degrees Fahrenheit.

Dilute barbecue sauce with water and brush it onto the skewers using a spatula.

Serve the pinchos with garlic Tuscan bread.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary