Pinchos de Pollo (Marinated Grilled Chicken Kebabs)

Yield 3 to 4 Servings

Pinchos are traditional street food in Puerto Rico and can be made from pork or chicken that has been marinated in a tangy sauce and then grilled to perfection. You can serve these as an appetizer or a light meal. Leftovers are great to put on top of a salad, too!

Reprinted with permission from Latin American Paleo Cooking by Amanda Torres with Milagros Torres, Page Street Publishing Co. 2017. Photo credit: Toni Zernik


Have ready 7 to 9 skewers. If using wooden or bamboo skewers, soak them in water for

at least 30 minutes before grilling.

In a bowl, combine the garlic, salt, pepper, oregano, oil and lime juice and stir to form

a paste.

Cut chicken breasts into 1-inch (2.5-cm) chunks and place in a glass container with a lid.

Pour the marinade over the chicken and stir to combine. Cover the chicken and refrigerate

for a minimum of 2 hours, up to overnight.

Prepare a grill for direct cooking over medium heat (325 to 375F [170 to 190C]).

Depending on the type of grill this may take 15 to 20 minutes.

Remove the chicken from the refrigerator and thread it onto the skewers, spreading each

piece as flat as possible and leaving a very small space between each piece.

Once the grill is hot, brush the cooking grates clean, if necessary (to prevent sticking).

Grill the kebabs over direct medium heat, keeping the lid closed as much as possible,

until the chicken is firm to the touch and no longer pink in the center, 8 to 10 minutes

total, turning once or twice during cooking. Take care not overcook.

Remove from the grill and serve immediately.


AIP compliant: Omit the black pepper.

Recipe by Nourishing Simplicity at