pinchos de pollo

Perfectamente carbonizados y cubiertos con una salsa de barbeque dulce y picante, estos pinchos de pollo son perfectos para compartir con los amigos esas noches cuando hay un gran partido o juego que ver.

Pinchos de pollo en salsa barbecue de miel y chipotle

8-10 palitos de pinchos

pechugas de pollo

½ pimiento verde medio (, cortado en trozos de 1 pulgada)

½ pimiento rojo medio (, cortado en trozos de 1 pulgada)

½ cebolla mediana española (, cortada en trozos de 1 pulgada)

Sal y pimienta a gusto

pimiento chipotle en su salsa de adobo

cucharadita de salsa de adobo chipotle

taza de salsa de barbeque

¼ taza de miel

Calienta la parrilla al aire libre o la parrilla a fuego medio-alto.

Inserta los trocitos de pollo alternándolo con verduras en los palitos de brochetas. Sazona los pinchos de pollo y vegetales con sal y pimienta al gusto.

En un procesador de alimentos, mezcla el pimienta chipotle, la salsa adobo, la salsa de barbacoa y la miel hasta que estén bien combinadas.

Coloca los pinchos de pollo en la parrilla para cocinar girando de vez en cuando hasta que estén carbonizados, como unos 10-15 minutos.

Cuando los pinchos estén casi terminados, con una brocha para cocinar, úntales la salsa barbecue de miel y chipotle y termina de cocinar.

Sirve caliente con maíz, pan o tortillas.

Smoky, mouth-watering Pinchos De Pollo, AKA Puerto Rican Chicken Skewers, are a beloved island street food that&#39;s easy to make at home! Get ready for a little piece of heaven!

Pinchos De Pollo

lbs boneless and skinless chicken thighs,

tsp adobo* (0.10)

tsp sazón** (0.19)

salt (0.16)

Tbsp cooking oil,

BBQ Sauce (1.16)

Pat chicken thighs dry with a paper towel. Then chop the chicken into bite-size pieces (about 5 to 6 pieces per thigh).

Add the adobo, sazón, and salt to a large bowl and mix.

Add the chopped chicken thighs to the bowl along with the cooking oil and mix until the chicken is thoroughly covered. Cover with plastic wrap or parchment directly on the surface of the chicken and marinate for at least an hour, but preferably overnight.

Half an hour before you pull the chicken, soak at least 6 wood skewers in water so they don&#39;t burn.  It&#39;s best to soak a few extra skewers just in case one of them breaks.

When you&#39;re ready to cook, preheat a grill pan on high. Then thread a thigh&#39;s worth of chicken pieces on each skewer, about 5 or 6 chunks. You want the chicken chunks close but not pressed tightly against each other. Brush both sides of each skewer with BBQ sauce, about 1/2 cup total.

When the grill pan is smoking hot, brush it with a touch of cooking oil. Then, place the skewers on the grill pan, making sure not to crowd the pan or place the skewers too close to each other.

After 5 minutes, brush 1/4 cup of BBQ sauce on the top surface of the chicken. Next, flip the chicken, and brush another 1/4 cup of BBQ sauce on the top layer. Cook for 5 more minutes, until char develops and the internal temperature of the chicken registers at 160°F. Now all you have left to do is eat! Buen provecho!

Is there a technique if one did not want to use skewers and just wanted to season the meat and cook it? Just flipping them a lot with a spatula?

Loved these. Cut and prepped the meat Sunday afternoon and we grilled Monday evening- they were terrific! Even my two year old approves! We also have leftovers for tomorrow. 

The flavors of the spices and bbq sauce together were perfect. We served if with  cilantro lime rice (another recipe we loved!)

So good! My neighbors all loved this and keep asking about it, will 1000% make again! It may even be better to marinate it longer than overnight, I cooked mine two days later and it turned out spectacular!

I was so excited when I saw this recipe I had to try it. These were FIRE! These tasted like my Puerto Ricsn friends make. These were very easy to make and I found them very true to how they've tasted when I've visited San Juan

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