You want to travel across the globe sampling what different cultures have to offer. Or maybe you really just want to try out that new ethnic restaurant that opened up across town but your budget doesn’t allow for it.
So, you scour the Pinterest to find that perfect authentic recipe that does not require a basket full of ingredients that you don’t have in your pantry.
Enter these Puerto Rican Grilled Chicken Kebabs, also known as Pincho de Pollo. They are simple to prepare, full of flavor, and authentic to boot!
Latin American food speaks to my soul. After living in Mexico for 1/3 of my life, there is no way it can’t. It’s simply a part of who I am.
Simple meals that can be crafted from staples like beans, rice, corn, and spices are at the heart of the poverty-stricken and rich alike. They are the backbone of the culture.
Yet, many suffer from Celiac, food allergies, and intolerances that don’t allow them to enjoy the glories of many of those staples. You think that because of that many ethnic foods are out of reach for you. Thanks to Amanda Torres of The Spunky Coconut’s new book Latin American Paleo Cooking you have all the flavors of Latin America without the ingredients you need to avoid! Most of the recipes are even API!
Even if you don’t need to avoid certain food groups you will still be won over by Amanda’s authentic flavors that she learned in her Puertorican mother-in-law’s kitchen!
If you would like to check out the book head over to Instagram for a sneak peek and a giveaway!
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
Instructions
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.
Notes
AIP compliant: Omit the black pepper.
Pinchos de Pollo (Marinated Grilled Chicken Kebabs)
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
Serves 3 to 4
- 1 tbsp (10 g) minced garlic
- ½ tsp fine Himalayan salt
- ½ tsp freshly ground black pepper
- 2 tsp (2 g) minced fresh oregano, or 1 tsp (2 g) dried
- 1 tbsp (15 ml) extra-virgin olive oil
- 1 tbsp (15 ml) freshly squeezed lime juice (from about . lime)
- 1½ lb (680 g) boneless, skinless chicken breast
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]).
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.
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