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Healthy Puerto Rican Spices - To make pinchos, you will need a meat of choice (cut into small chunks), skewers, vegetables and sauce of choice. You would assemble the raw ingredients into the skewers, and cook on a grill or large skillet, then top with a sauce of your choice. Typically BBQ sauce is amongst the most popular.

Puerto Rican Pinchos De Pollo (Chicken Kabobs)

Pinchos is what Puerto Ricans call good ol’ shish kabobs. They are considered a Puerto Rican “fast food” staple and one of the best street foods on the island. Besides being affordable, they are delicious and perfect when on the go. 
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Ingredients
  

Pinchos Secret Sauce

  • 2 cups BBQ Sauce
  • 2 cups Thousand Island dressing 

Healthy Rican Pinchos

  • 6 lbs chicken thighs deboned and skinned
  • 2-3 tbsp Healthy Rican Adobo and Sofrito, or our new Savory Spice Mix
  • 3 pcs medium yellow onions
  • 3 pcs large green peppers
  • Shish kabobs sticks

Instructions
 

Pinchos Secret Sauce

  • In a bowl, mix together the BBQ sauce and thousand island dressing. Divide into 2 bowls. One is for applying onto the raw chicken, and one to apply right before serving.

Healthy Rican Pinchos

  • Cut the chicken thighs into square pieces. Between 2-3 inches thick. Cut off the fat (white chunks) if needed. Depending on the size, you can get 4 to 6 pieces from each thigh. Add chunks to a large bowl.
  • Season the meat thoroughly with the Adobo, Sofrito, and/or Savory Spice Mix seasoning. If you do not have Healthy Rican products, you can order here, or add salt, pepper, and garlic powder to taste.
  • Chop the onions and peppers into approximately 1-2 inch squares (see picture below).
  • 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. To avoid the meat from flopping out, you can fold or twist the meat before adding to the stick (see picture below).
  • Cook on a charcoal or gas grill on medium/low heat to avoid burning. Slight burning might occur on the outside, especially when cooking with charcoal. That is why low heat is recommended to allow the meat to cook thoroughly.
  • Depending on the thickness of the meat, it will take approximately 45 – 60 mins to cook. The thinner you cut the meat, the faster it cooks. Make sure the internal temperature of the meat is a minimum of 165 degrees.
  • Add the sauce mixture onto the raw pinchos immediately after placing them on the grill.
  • Close/Cover the grill.
  • Half way through, flip the pinchos, and add another layer of sauce. Continue to add sauce, every time you flip the pinchos.
  • 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.
  • Add the last layer of sauce right before serving.
  • Serve with a slice of “pan sobao”/bread of choice.