If you’re craving a taste of Puerto Rico that bursts with bold flavors and juicy tenderness, you absolutely must try this Pinchos (Puerto Rican Chicken Skewers) Recipe. These vibrant skewers are marinated with a delightful blend of spices and sazón that give the chicken a unique depth, then grilled to smoky perfection and finished with a tangy touch of barbecue sauce. Whether you’re hosting a backyard cookout or simply want to bring something exciting to your dinner table, this recipe is a total winner that’s both approachable and irresistibly tasty.

The image shows eight skewers of grilled meat placed in a row on a metal baking tray, arranged vertically from top to bottom. Each skewer holds multiple pieces of reddish-orange colored meat with visible grill marks and some darker charred spots, giving the meat a slightly rough and textured appearance. The meat pieces are glistening with a shiny glaze, indicating they are coated with a sauce. The baking tray itself has slight browning and use marks around the edges, adding a rustic feel. The background is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

The beauty of this Pinchos (Puerto Rican Chicken Skewers) Recipe lies in its simplicity — every ingredient plays a starring role in building those signature savory, aromatic layers that make this dish unforgettable.

Boneless skinless chicken thighs: These tender cuts soak up marinade beautifully and stay juicy on the grill.
Olive oil: Adds moisture and helps all the spices meld together evenly on the chicken.
Adobo seasoning: A little salty and garlicky punch that’s essential for authentic Puerto Rican flavors.
Oregano: Brings a slightly earthy, aromatic note balancing out the spices.
Garlic powder: Provides that classic garlicky warmth without the fuss of fresh garlic.
Cumin: Adds a subtle smoky edge that complements the grilled chicken beautifully.
Vinegar: A splash of acidity brightens the marinade and tenderizes the meat.
Sazón con culantro y achiote packets: The secret star ingredient—this seasoning blend imparts vibrant color and authentic flavor.
Barbecue sauce: Brushed on for a sweet and tangy glaze that finishes the pinchos with a delectable shine.
Bamboo skewers: Soaked ahead of time to prevent burning while grilling.

How to Make Pinchos (Puerto Rican Chicken Skewers) Recipe

Step 1: Prep Your Skewers

Start by soaking your bamboo skewers in water for at least one hour. This little step is crucial because it helps prevent the skewers from burning or catching fire on the grill, keeping your cooking process safe and stress-free.

Step 2: Marinate the Chicken

In a large bowl, combine olive oil, adobo, sazón, oregano, garlic powder, cumin, and vinegar. Toss the bite-sized chicken thigh pieces in this vibrant marinade until every piece is thoroughly coated. Cover and refrigerate for at least 2 to 3 hours, or even better, let the flavors mingle all day for that perfect punch of taste.

Step 3: Skewer the Chicken

Thread the marinated chicken pieces onto your soaked skewers. Pack them snugly but avoid overcrowding, leaving enough space on each end so you can easily handle the skewers at the grill without burning your fingers.

Step 4: Grill with Care

Heat your grill to medium heat and place the skewers in a single layer. Grill for about 5 minutes before brushing the chicken generously with barbecue sauce. Flip the skewers and repeat on the other side. Keep the barbecue sauce handy because you’ll want to brush on a few coats for a sticky, mouthwatering finish.

Step 5: Finish Cooking

Continue grilling for another 5 minutes or until the chicken reaches an internal temperature of 170-175°F. This ensures every bite is juicy and safe to eat. Don’t forget to add a final glaze of barbecue sauce right before removing the pinchos from the grill for that irresistible shine and flavor boost.

Step 6: Serve and Enjoy

Serve the pinchos immediately, hot off the grill with extra barbecue sauce on the side. Toasted baguette slices nearby are a perfect accompaniment for scooping up any leftover sauce and adding a delightful crunch.

How to Serve Pinchos (Puerto Rican Chicken Skewers) Recipe

A wooden board holds about seven skewers of grilled meat, with a shiny, reddish-brown glaze and pieces showing black grill marks. The meat chunks are irregular in size and stacked close together along the skewers. Around the board, there are some pieces of toasted bread with dark grill lines on the white marbled surface. The image has strong lighting that shows the gloss and texture of the meat clearly. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Keep it simple with fresh lime wedges to squeeze over the hot skewers, enhancing their zesty flavor. You can also sprinkle chopped cilantro for a burst of color and fresh herbal brightness that complements the smoky chicken perfectly.

Side Dishes

This Pinchos (Puerto Rican Chicken Skewers) Recipe pairs beautifully with traditional sides like arroz con gandules (rice with pigeon peas) or a crisp green salad tossed with a light vinaigrette. For a casual vibe, fries or sweet plantains also work wonderfully to round out the meal.

Creative Ways to Present

For a festive touch, arrange the pinchos on a colorful platter lined with banana leaves or parchment paper. Serve alongside small bowls of guacamole, pineapple salsa, or spicy hot sauce to let everyone customize their skewers. These delightful chunks of grilled chicken also make fantastic filling for tortillas or pita bread for a creative twist.

Make Ahead and Storage

Storing Leftovers

Place leftover pinchos in an airtight container and store in the refrigerator for up to 3 days. Keep the barbecue sauce separate to prevent the chicken from becoming soggy, then reapply sauce when reheating for maximum flavor.

Freezing

You can freeze cooked pinchos by wrapping individual skewers tightly in plastic wrap and then placing them in a freezer-safe bag. They’ll keep well for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheating

Reheat leftover pinchos gently in the oven at 350°F for 10-15 minutes or on the grill over medium heat to revive their smoky goodness. Avoid microwaving if possible, as it can make the chicken rubbery.

FAQs

Can I use chicken breasts instead of thighs?

Absolutely! Chicken breasts work fine, but thighs tend to stay juicier and more flavorful after grilling, so they’re preferred for this recipe.

What if I don’t have sazón con culantro y achiote packets?

If you can’t find sazón packets, you can substitute with a mixture of ground coriander, ground annatto, garlic powder, and salt, but sazón really gives these pinchos their iconic color and flavor.

How long should I marinate the chicken?

Marinating for at least 2 to 3 hours is great, but marinating overnight will yield even more tender and flavorful results.

Can I bake the pinchos instead of grilling?

Yes, baking at 400°F for about 20 minutes will work well—just remember to brush with barbecue sauce halfway through cooking for that sticky glaze.

Are these skewers spicy?

The classic Pinchos (Puerto Rican Chicken Skewers) Recipe is mildly spiced and aromatic but not spicy hot. You can add chili powder or hot sauce if you want a kick.

Final Thoughts

If you haven’t tried this Pinchos (Puerto Rican Chicken Skewers) Recipe yet, you’re truly missing out on a vibrant slice of Puerto Rican culinary magic. Easy to make, bursting with flavor, and perfect for sharing, these skewers will quickly become a favorite for any occasion. Go on, fire up your grill and give these pinchos a try — I promise you’ll love every bite!

Pinchos (Puerto Rican Chicken Skewers) Recipe