Puerto Rican 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 Savory Spice Mix or Adobo and Sofrito.
6. If you do not have Healthy Rican products, you can order here, or add salt, pepper, and garlic powder to taste.
7. Chop the onions and peppers into approximately 1-2 inch squares.
Preparing the Pinchos/Shish Kabobs
1. 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.
2. To avoid the meat from flopping out, you can fold or twist the meat before adding to the stick.
Cooking the Pinchos
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.
6. Make sure the internal temperature of the meat is a minimum of 165 degrees.
7. Add the sauce mixture onto the raw pinchos immediately after placing them on the grill.
8. Close/Cover the grill.
9. Half way through, flip the pinchos, and add another layer of sauce.
10. Continue to add sauce, every time you flip the pinchos.
11. In order to prevent cross contamination, do not use the same utensils used to add the sauce onto the raw meat, onto the cooked meat.
12. Add the last layer of sauce right before serving.
Serving the Pinchos
1. Serve with a slice of “pan sobao”/bread of choice.
2. Enjoy!