A flavorful spice marinade makes these Pinchos de Pollo (chicken skewers) stand out. They're an easy, BBQ favorite that's smoky, juicy, and full of flavor, and the best part is, you can make them at home without a grill.
These Pinchos de Pollo Are Pure Grilled Perfection
Pinchos de Pollo, Spanish for "spikes," trace their origins to Spain, where skewered bites known as "pinchos" were served in taverns, simple yet full of flavor. Over time, this Spanish tradition crossed the Atlantic, inspiring the Puerto Rican street food favorite known as Pinchos de Pollo.
This recipe is my take on the Spanish original, reimagined for home cooking. I've kept the same rustic spirit, bold spices, smoky aroma, and tender meat, but simplified the process so it's easy to make anywhere. Whether cooked on a grill or a hot pan, these skewers bring the essence of Spain's bar culture together with the flavors that inspired the Caribbean's beloved pinchos.
Ingredients
You'll find the exact measurements in the recipe card, but here's a closer look at a few of the ingredients and why I use them.
- Garlic, Ginger & Parsley: I crush fresh garlic and ginger together for a bold, aromatic base, then add parsley for a clean, herby lift that keeps the marinade bright.
- Spices & Seasoning: A mix of cumin, oregano, cinnamon, turmeric, pepper, cardamom, and salt brings warmth, color, and depth.
- Lemon Juice, Wine & Water: Lemon juice wakes everything up, while a splash of wine and just enough water help the paste blend smoothly and coat the chicken evenly.
- Chicken & Olive Oil: I use boneless chicken thighs because they stay juicy and soak up flavor beautifully. A little extra virgin olive oil on the grill gives a golden crust and rich finish.
How to Make Pinchos de Pollo (Chicken Skewers)
You can find the complete printable recipe with measurements below, but for now, here's a quick overview of how it goes:
1. Prep the Chicken: Dice the chicken, and place in a bowl.
2. Make the Marinade: Crush garlic, ginger, and salt in a mortar, then add parsley or coriander and crush again. Mix in the spices, then add lemon juice, wine, and water to form a smooth marinade.
3. Marinate for Flavor: Pour the marinade over the chicken and mix well. Refrigerate to marinate for at least an hour, but preferably overnight.
4. Skewer and Grill: Thread the pinchos de pollo onto skewers, pat dry, and grill with a bit of extra virgin olive oil and salt until golden and cooked through.
What to Serve with Pinchos de Pollo
When I serve pinchos de pollo, I usually pair them with crispy paprika potato wedges and a side of red mojo sauce for extra flavor.
My Tips for Recipe Success
Outdoor Grilling: If you're using wooden skewers for grilling pinchos de pollo, soak them in water for about 20-30 minutes before threading the chicken. This simple step prevents the skewers from burning or catching fire on the grill, especially over high heat.
Leftovers Make Great Wraps: I love using the extra chicken in flatbreads with a spoonful of yogurt or more mojo.
Try These Skewer Recipes Next!
Recipe
Pinchos de Pollo (Chicken Skewers)
Ingredients
- 500 g Boneless Skinless Chicken Thighs
- 1 Clove Garlic
- 1 inch Piece of Ginger
- ½ teaspoon Salt
- 2 tablespoon Pepper Powder - Freshly ground
- 2 tablespoon Cumin Powder
- 1 tablespoon Dried Oregano
- 1 tablespoon Cinnamon Powder
- 2 tablespoon Turmeric Powder
- ¼ teaspoon Cardamom Powder
- ½ tablespoon Lemon Juice
- 50 ml Wine
- 30 ml Water
- 1 tbsp Extra Virgin Olive Oil
- 1 tablespoon Parsley
Instructions
- Cut the chicken into small pieces and place them in a large bowl.
- In a mortar, add the garlic, ginger, and salt, and crush to a paste. Add the parsley and crush until combined with the paste.
- Add pepper, cumin, oregano, cinnamon, turmeric, cardamom powder, and mix well. Add lemon juice and continue crushing until the mixture is smooth. Add wine and water, and crush again until you have a smooth marinade.
- Pour the marinade over the chicken and mix to coat all pieces evenly. Cover the bowl and refrigerate to marinate for at least an hour, but preferably overnight.
- Remove the chicken from the fridge and thread the marinated pieces onto skewers. Place the skewers on a plate lined with kitchen paper to absorb excess marinade.
- Heat a grill pan and add extra virgin olive oil. Place the skewers in the pan, season with salt to taste, and grill for 10-15 minutes, turning occasionally, until cooked through and nicely charred.
- Serve hot with a side and sauce of your choice.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
John says
Made these for dinner last night and they were a massive hit! My family cleaned their plates – even the picky eaters. The chicken was so juicy. Might double the recipe next time!