• Skip to primary navigation
  • Skip to content
  • Skip to primary sidebar

Nourishing Simplicity

Made From Scratch Living With A Measure of Grace

  • About
  • Recipes
    • Breakfast
    • Sides and Salads
    • Soups and Stews
    • Main Dishes
    • Condiments and Sauces
    • Ferments
    • Beverages and Smoothies
    • Breads
    • Sourdough
    • Snacks
    • Desserts
  • Home and Lifestyle
    • Simple Living
    • Intentional Living
    • Seasonal Living
    • Homemaking
    • Kitchen Tips
  • DIY Natural Living
    • Natural Remedies
    • Skin and Beauty
    • Cleaning
    • Essential Oils
      • Fun and Simple Summer DIYs
  • My Books
    • Steeped: Simple Nourishing Teas and Treats
    • The Frugal Secrets of Real Foodies
  • Contact
  • Privacy Policy
  • Sponsors & Affiliates

Puerto Rican Grilled Chicken Kebabs

November 6, 2017 by Katie Mae Stanley Leave a Comment

As an Amazon Associate, I earn from qualifying purchases, as well as through other affiliate links.
As an Amazon Associate, I earn from qualifying purchases, as well as through other affiliate links.

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!

Print

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.

You have Successfully Subscribed!

No spam-ever, that's not even real food.

Filed Under: Main Dishes, Recipes, Uncategorized Tagged With: chicken kebabs, pinchos de pollo, puerto rican grilled chicken kebabs

About Katie Mae Stanley

Katie Mae Stanley is the creator of Nourishing Simplicity. She believes that a made from scratch life is possible with a measure of grace. She teaches you to craft simple, nourishing recipes and natural DIY products at home.

Previous Post: « Pumpkin Spice Mocha
Next Post: Creamy Peanut Butter Hot Cocoa »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

What Are You Looking For?

You have Successfully Subscribed!

No spam-ever, that's not even real food.

My Cookbook

336x280 Affiliate Planner BOGO Ad

AMAZON DISCLOSURE: We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

Previous Posts

Copyright © 2023 · Foodie Pro & The Genesis Framework