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- 1 lb boneless, skinless chicken thighs, cut into 1-inch cubes - 2 tablespoons olive oil - 1 tablespoon fresh lime juice - 3 cloves garlic, minced - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - 1 teaspoon dried oregano - ½ teaspoon cayenne pepper (adjust for spice preference) - Salt and pepper to taste Chicken thighs are my go-to for pinchos. They stay juicy and full of flavor. The olive oil and lime juice help tenderize the meat. Garlic, cumin, and smoked paprika add depth. Cayenne gives it a nice kick, but you can adjust the spice level to your liking. - 1 red bell pepper, cut into 1-inch pieces - 1 yellow bell pepper, cut into 1-inch pieces - 1 medium red onion, cut into 1-inch chunks I love adding red and yellow bell peppers for sweetness and color. The red onion adds a nice crunch and flavor. These veggies not only taste great but also look beautiful on the skewers. - Fresh cilantro leaves for garnish - Lime wedges for serving Fresh cilantro brings brightness to the dish. Lime wedges add a zesty finish when you squeeze them over the hot skewers. They enhance the flavors and make every bite refreshing. For the full recipe, check out the details. You'll be on your way to making delicious pinchos in no time! To start, you need to make a flavorful marinade. In a bowl, combine the olive oil, fresh lime juice, and minced garlic. Then, add the ground cumin, smoked paprika, dried oregano, cayenne pepper, salt, and pepper. Mix everything well. Now, add the chicken cubes and toss them until they get a nice coat of the marinade. This step is crucial! Marinate the chicken in the fridge for at least 30 minutes. If you have time, let it sit for up to 2 hours. This helps the flavors soak into the chicken. If you are using wooden skewers, soak them in water for about 30 minutes. This prevents them from burning on the grill. While the skewers soak, preheat your grill or grill pan over medium-high heat. A hot grill helps achieve those perfect grill marks. Now it's time to assemble your skewers. Start by threading the marinated chicken onto the soaked skewers. Alternate the chicken with pieces of red bell pepper, yellow bell pepper, and red onion. Make sure to leave some space between each piece. This helps them cook evenly. Once assembled, place the skewers on the grill. Grill them for about 10 to 12 minutes. Turn the skewers every few minutes. You want the chicken to be cooked through and have those lovely grill marks. Aim for an internal temperature of 165°F (75°C) to ensure safe eating. For more detailed instructions, check out the Full Recipe. To get the best grilled pinchos, aim for a medium-high grill temperature, around 400°F (200°C). This heat gives the chicken a nice sear while keeping it juicy inside. To check if the chicken is done, use a meat thermometer. The chicken should reach 165°F (75°C) in the thickest part. This ensures it is safe to eat and perfectly cooked. Marinating the chicken longer can really boost the flavor. Aim for at least 30 minutes, but if you can, let it sit for up to 2 hours. This extra time allows the spices to soak into the chicken. You can also play with different spices. Try adding some chili powder, or even fresh herbs for new tastes. Each tweak can take your pinchos to the next level. When it comes to skewers, wooden skewers work great, but remember to soak them in water for 30 minutes. This keeps them from burning on the grill. Metal skewers are another option since they don't require soaking. For grilling, a good quality grill or grill pan is key. Make sure it gets hot enough for nice grill marks and even cooking. These tools can make all the difference in your pinchos experience. For the full recipe, check out the detailed instructions to get started! {{image_2}} You can use different cuts for pinchos. I prefer chicken thighs for their juiciness. Chicken breasts are leaner but can dry out. If you want to try other meats, pork works well too. Shrimp adds a nice twist and cooks quickly. Just remember to adjust cooking times based on the meat you choose. While red and yellow bell peppers are popular, you can switch things up. Zucchini and cherry tomatoes make great choices. In summer, use fresh corn or asparagus for a tasty crunch. In fall, consider cubed butternut squash or mushrooms. Seasonal veggies boost flavor and add nutrition to your skewer. Pinchos vary across the Caribbean, each with its style. In Puerto Rico, we often use a marinade with garlic and spices. Other islands might feature different spices or cooking techniques. You can also add your personal touch. Try new marinades or spices to create your unique version. These small changes keep pinchos exciting! For a detailed recipe, check out the Full Recipe. To keep your leftover pinchos fresh, store them in the fridge. Use an airtight container to keep moisture out. Place the skewers in the container and cover them well. They can last in the fridge for up to three days. If you want to save them for longer, freezing is a great option. Wrap each skewer in plastic wrap and place them in a freezer bag. They can stay frozen for up to three months. When it comes to reheating, I recommend using the oven. Preheat it to 350°F (175°C). Place the skewers on a baking sheet and cover them with foil. Heat for about 10-15 minutes. This method helps keep the chicken juicy. You can also use the microwave, but it may dry out the chicken. If you must use the microwave, heat them in short bursts of 30 seconds. Check often to avoid overcooking. If you marinate chicken for your pinchos, it’s good to know how long it lasts. Marinated chicken stays fresh in the fridge for up to two days. Always store it in a covered bowl or bag. Look for signs of spoilage like a sour smell or a slimy texture. If you notice either, it’s best to throw it away. Keeping track of these details ensures your pinchos taste great every time. For the full recipe, check out the previous section. Pinchos are often served with a few tasty sides. You can enjoy them with rice and beans, a fresh salad, or fried plantains. These sides add flavor and balance to the meal. You might also see them served with a spicy sauce or a tangy dip. These options enhance the experience and bring out the flavors in the chicken. Yes, you can prepare Pinchos ahead of time. Marinate the chicken a few hours or even a day before grilling. This will deepen the flavor. Once marinated, you can assemble the skewers and store them in the fridge. This method saves time on grilling day. Just be sure to cook them within 24 hours for the best taste. If your chicken isn’t cooking evenly, check a few things. First, make sure the grill is hot enough. If it’s too cool, the chicken won’t cook properly. Second, give each skewer enough space. This helps heat circulate. Lastly, try turning the skewers more often. This will help them cook evenly and get those nice grill marks. You now have all you need to make delicious pinchos. We covered the main ingredients, from chicken to veggies. You learned how to prepare, grill, and store them safely. I also shared tips for perfecting your skewers and making them your own. Pinchos are tasty and fun to make, allowing for creativity with flavors and ingredients. Enjoy grilling and share your creations!

Pinchos (Puerto Rican Chicken Skewers)

Savor the vibrant flavors with our Zesty Pinchos de Pollo recipe! These delicious chicken skewers are marinated in a blend of olive oil, lime juice, and spices, then grilled to perfection with colorful bell peppers and onions. Perfect for any gathering or a cozy dinner at home, these skewers are sure to impress. Click through to discover step-by-step instructions and serve up a zesty treat that's easy and delightful!
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Ingredients
  

1 lb boneless, skinless chicken thighs, cut into 1-inch cubes

2 tablespoons olive oil

1 tablespoon fresh lime juice

3 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon smoked paprika

1 teaspoon dried oregano

½ teaspoon cayenne pepper (adjust for spice preference)

Salt and pepper to taste

1 red bell pepper, cut into 1-inch pieces

1 yellow bell pepper, cut into 1-inch pieces

1 medium red onion, cut into 1-inch chunks

Fresh cilantro leaves for garnish

Lime wedges for serving

Instructions
 

Marinate the Chicken: In a bowl, combine the olive oil, lime juice, minced garlic, cumin, smoked paprika, oregano, cayenne pepper, salt, and pepper. Add the chicken cubes and toss until well coated. Cover and let marinate in the refrigerator for at least 30 minutes, or up to 2 hours for deeper flavor.

    Prepare the Skewers: If using wooden skewers, soak them in water for 30 minutes to prevent burning. Preheat your grill or grill pan over medium-high heat.

      Assemble the Skewers: Thread the marinated chicken, red bell pepper, yellow bell pepper, and red onion alternately onto the skewers. Fill each skewer, leaving a bit of space between each piece for even cooking.

        Grill the Skewers: Place the skewers on the grill, cooking for about 10-12 minutes. Turn the skewers every few minutes until the chicken is cooked through and has nice grill marks. The internal temperature of the chicken should reach 165°F (75°C).

          Serve and Garnish: Once cooked, remove the skewers from the grill. Let them rest for a minute before serving. Garnish with fresh cilantro leaves and serve with lime wedges on the side for an extra zesty kick.

            Prep Time: 30 min | Total Time: 1 hr | Servings: 4