These pinchos de pollo are Spanish chicken skewers with garlic, lemon, dry white wine, parsley, and warm spices. This Spanish chicken pinchos recipe cooks in a grill pan until golden and juicy, so no outdoor grill is needed.
Why You'll Love These Pinchos de Pollo
- Mortar-made marinade: Crushing the aromatics and spices creates a thick marinade that coats the chicken evenly.
- Juicy chicken thighs: Boneless thighs remain juicy as the outside develops golden, lightly charred edges.
- Indoor grill-pan method: The skewers cook over medium-high heat without requiring an outdoor grill.
- Useful serving size: The recipe makes approximately eight skewers, enough for four appetizer or main-course servings.
I make these pinchos de pollo at home when I want Spanish-style skewers without setting up an outdoor grill. The grill pan keeps the method practical, while the skewers still develop deep golden edges. I usually serve them with red and green mojo sauces, which bring brightness beside the warm spices. They also fit naturally beside 3 Spanish pintxos when I serve a wider tapas spread. This indoor method keeps the pinchos useful whenever outdoor grilling is not convenient.
I like how cumin, turmeric, cinnamon, cardamom, and black pepper give the marinade layered warmth. Lemon and dry white wine lift those spices, while parsley keeps the finished flavor balanced. Chicken thighs remain juicy as the grill pan creates golden edges over medium-high heat. Crushing the marinade in a mortar helps the mixture coat each piece evenly. The result feels bolder than my Greek chicken souvlaki, but both recipes rely on marinating before grilling.
Key Ingredients for Pinchos de Pollo
These ingredients create the warm spice marinade and juicy texture that define the skewers.
- Boneless chicken thighs: I use boneless, skinless chicken thighs because they stay juicy and hold the spice marinade well.
- Garlic, ginger, and parsley: For me, crushing these ingredients in a mortar creates the aromatic base this marinade needs.
- Warm spices: I combine cumin, turmeric, cinnamon, cardamom, oregano, and black pepper for warmth, color, and depth.
- Lemon and dry white wine: These brighten the spices, while I use water to help the marinade coat the chicken.
How to Make Pinchos de Pollo
The complete measurements are in the approved recipe card below.
1. Prepare the chicken: Cut the chicken thighs into small pieces and place them in a large bowl.
2. Make the marinade: Crush the garlic, ginger, salt, and parsley in a mortar. Mix in the spices, lemon juice, wine, and water.
3. Marinate and thread: Coat the chicken thoroughly, refrigerate it, then thread the drained pieces onto approximately eight skewers.
4. Cook the skewers: Grill them in an oiled grill pan over medium-high heat until golden, and they reach 165°F (74°C).
Tips for Pinchos de Pollo
- Cut the chicken evenly: Pieces of similar size cook at the same rate and fit more securely on the skewers.
- Coat every surface: Mix thoroughly before marinating so the thick spice paste reaches every chicken piece.
- Turn the skewers regularly: Rotate them as they cook so several sides contact the grill pan and develop color.
- Serve them hot: Bring the skewers to the table promptly after cooking for the best texture.
What to Serve with Pinchos de Pollo
I usually serve these skewers with crispy air fryer potato wedges, which make the meal more substantial. A chilled traditional gazpacho adds a cool contrast when I want a lighter Spanish spread.
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Recipe
Pinchos de Pollo (Spanish Chicken Skewers)
Ingredients
- 500 g boneless skinless chicken thighs
- 1 clove garlic
- 1 inch piece of fresh ginger
- ½ teaspoon salt
- 1 tablespoon parsley
- 2 tablespoons freshly ground black pepper
- 2 tablespoons ground cumin
- 1 tablespoon dried oregano
- 1 tablespoon ground cinnamon
- 2 tablespoons ground turmeric
- ¼ teaspoon ground cardamom
- 2 tablespoons lemon juice
- 50 ml dry white wine
- 30 ml water
- 2 tablespoons extra virgin olive oil
Instructions
- Cut the 500 g boneless skinless chicken thighs into small pieces. Place them in a large bowl.
- Add 1 clove garlic, 1 inch piece of fresh ginger, and ½ teaspoon salt to a mortar. Crush everything into a paste. Add 1 tablespoon parsley and crush again until combined.
- Add 2 tablespoons freshly ground black pepper, 2 tablespoons ground cumin, 1 tablespoon dried oregano, 1 tablespoon ground cinnamon, 2 tablespoons ground turmeric, and ¼ teaspoon ground cardamom. Mix well. Add 2 tablespoons lemon juice, 50 ml dry white wine, and 30 ml water. Continue crushing until the marinade is smooth.
- Pour the marinade over the chicken. Mix until every piece is evenly coated. Cover and refrigerate for at least 1 hour, preferably overnight.
- Thread the marinated chicken onto approximately 8 skewers. Allow the excess marinade to drain before cooking.
- Heat a grill pan over medium-high heat. Add 2 tablespoons extra virgin olive oil. Cook the skewers for 10-15 minutes, turning occasionally. The chicken should be golden and reach 74 °C internally.
- Serve the pinchos de pollo hot with your chosen side dish and sauce.
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!