Pinchos de Pollo (Spanish Chicken Skewers)
Spanish pinchos de pollo made with chicken thighs marinated in garlic, lemon, dry white wine, parsley, and warm spices. Cooked in a grill pan until golden and safely done.
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
Drain the excess marinade: Let the excess marinade run off before cooking so it does not collect in the grill pan.
Maintain medium-high heat: This heat develops golden edges while allowing the chicken to cook through.
Check the thickest pieces: Test the largest chicken pieces with a thermometer and cook them to 165°F (74°C).
Nutrition
Calories: 265kcal | Carbohydrates: 10g | Protein: 26g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Cholesterol: 119mg | Sodium: 412mg | Potassium: 547mg | Fiber: 4g | Sugar: 1g | Vitamin A: 196IU | Vitamin C: 6mg | Calcium: 104mg | Iron: 6mg
