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a plate of pinchos de pollo

Grilled Puerto Rican Pinchos de Pollo (Chicken Skewers)

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  • Author: Salima Benkhalti
  • Prep Time: 1 hour
  • Cook Time: 20 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 4 servings 1x
  • Category: Entree, Dinner, Lunch
  • Method: Grilled
  • Cuisine: Puerto Rican, Latin, Spanish
  • Diet: Gluten Free


Follow these steps at home to make grilled Pinchos de Pollo, a popular Puerto Rican street food of marinated and grilled chicken on skewers. For best results, marinade bite-size pieces of chicken in the fridge for at least one hour (or overnight) before barbecuing the chicken skewers. Yields 4 servings. 


Units Scale
  • 1 tbsp olive oil
  • 1 tbsp white vinegar
  • 2 tsp fresh oregano, minced finely
  • 4 cloves garlic, minced or grated
  • 2 tsp adobo seasoning
  • 2 tsp sazon seasoning
  • 2 bay leaves
  • 1 lb (approximately 4) chicken thighs (boneless & skinless)
  • 1/2 cup bbq sauce (optional)


  1. Make the marinade. Combine oil, vinegar, oregano, garlic, adobo and sazon in a bowl, mortar & pestle or food processor. Process until a smooth paste is formed and then add the bay leaves.
  2. Prep the chicken. Chop the chicken into bite sized pieces, place in a bowl, and coat with the marinade. Marinate covered in the fridge for at least an hour (or overnight). 
  3. Grill the chicken. Thread the chicken pieces onto skewers and prep your grill surface, heating to medium heat. Grill the chicken skewers for 10 minutes on both sides, or until cooked to an internal temperature of 165 degrees. 
  4. Serve. Keep it traditional and serve with toasted white bread and additional bbq sauce brushed on top if desired.  


If using wooden skewers, make sure to soak them in water for at least 20 minutes before using.