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¡Pinchos de Pollo!

Fire Up Both Grill and Tastebuds

In Spanish, the word pincho means “spike.” In the culinary world of Puerto Rico, it translates to a flavorful traditional skewer. Taken straight off the BBQ, it’s a simple summer meal the whole family will enjoy.

Servings: 6

2 lbs. Boneless Chicken Breast 

1 Tbs. Goya Adobo Seasoning 

1 Packet Goya Sazón Seasoning 

1 Tbs. Avocado Oil 

1 Pinch, Salt or Pepper to taste 

1 Tbs. Orange Juice 

2 Tbs. Garlic, minced 

 1 Tbs. Oregano

1 tsp. Garlic Powder 

4 Tbs. Butter, melted

1 Orange, 1 Lime

1.) Cut chicken into smaller pieces, and place into a large mixing bowl. Add adobo, Sazón spice, oil, salt and pepper, oregano, orange juice, and minced garlic. Mix well until all chicken pieces are coated. Cover and marinate in refrigerator for a minimum of two-three hours, or overnight for more flavor.  

2.) If using wood skewers, soak them in water for one hour prior to grilling. Then, place chicken on wooden or metal skewers. 

3.) Bring grill to medium heat. Slice orange and lime into quarters, sprinkle with salt, and grill until fine marks appear (three-four minutes). Remove and let cool. In a small bowl, melt butter and garlic powder.  

4.) Grill skewers for about 10 minutes (to 165º F) rotating every three minutes and basting with garlic butter. Remove from heat, squeeze the fruit over the skewers, and serve. 

Note: This pairs well with chimichurri sauce, fresh bread or tortillas, and an ice-cold beverage.