Chicken Shish Kabobs (Pinchos) Recipe (with Video)

Preparing the Chicken
1. Cut the chicken thighs into square pieces. Between 2-3 inches thick.
2. Cut off the fat (white chunks) if needed.
3. Depending on the size, you can get 4 to 6 pieces from each thigh.
4. Add chunks to a large bowl.
5. Season the meat thoroughly with the Adobo seasoning.
6. If Adobo is not available, add salt, pepper, and garlic powder to taste.
7. Chop the onions and peppers into approximately 1-2 inch squares.
8. Prepare the pinchos/shish kabobs by adding a chunk of meat, one slice of each of the onion and pepper, and repeat the process until the stick is full.
9. To avoid the meat from flopping out, you can fold or twist the meat before adding to the stick.
Cooking the Chicken
1. Cook on a charcoal or gas grill on medium/low heat to avoid burning.
2. Slight burning might occur on the outside, especially when cooking with charcoal.
3. That is why low heat is recommended to allow the meat to cook thoroughly.
4. Depending on the thickness of the meat, it will take approximately 45 – 60 mins to cook.
5. The thinner you cut the meat, the faster it cooks.
Preparing the Sauce
1. For the sauce, add 2 cups of bbq sauce, and 2 cups of thousand island into a large bowl.
2. Divide into 2 bowls.
3. One is for applying onto the raw chicken, and one to apply right before serving.
4. Add the sauce mixture onto the raw pinchos immediately after placing them on the grill.
5. Close/Cover the grill.
6. Half way through, flip the pinchos, and add another layer of sauce.
7. Continue to add sauce, every time you flip the pinchos.
8. Be careful and do not use the same utensils used to add the sauce onto the raw meat, onto the cooked meat.
9. Add the last layer of sauce right before serving.
Serving the Chicken
1. Serve with a slice of Italian style bread (or how we call it “pan de agua”) on top.
2. Enjoy!