Easy Baked Puerto Rican Pinchos Recipe | Perfect for Apartment Living | Mari's Cooking

pork shoulder

🥗Healthier: turkey breast

💰Cheaper: chicken thighs

Turkey breast is leaner and lower in calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often less expensive and has a neutral flavor.

vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

White vinegar is more affordable and still effective for marinating.

lime juice

🥗Healthier: lemon juice

💰Cheaper: bottled lime juice

Bottled lime juice can be more convenient and cost-effective.

Preheat the oven to 400 degrees Fahrenheit.

Juice one lime and add it to a bowl with the chicken breast to help tenderize it.

Add about 1 tablespoon of homemade sofrito to the bowl for flavor.

Pour in a little extra virgin olive oil (exact amount not specified).

Add about 1 teaspoon of garlic-based all-purpose seasoning to the bowl.

Season with ground black pepper to taste.

Add about 1 teaspoon of garlic powder to the mixture.

Incorporate dried parsley for color (or oregano if preferred).

Mix in half a packet of Goya Sazon for extra color and flavor (or substitute with paprika or ground annatto).

Marinate the chicken in the fridge for at least 2 hours, or up to 2 days for best flavor.

Assemble the pinchos by threading the marinated chicken onto skewers, alternating with slices of yellow bell pepper (and optionally other veggies).

Place a mold filled with water in the oven to create steam while baking.

Arrange the skewers on the top rack of the oven and bake for about 40 minutes, flipping them halfway through for even cooking.

Check that the pinchos are golden and cooked through after 40 minutes.

Cooking Techniques

Equipment Needed

Spice Level: