This post contains affiliate links. Please see our disclosure policy.
These pinchos de pollo are made with boneless chicken thighs, spices, garlic, and bbq sauce. They’re flavorful, smoky, and super easy to make.
Have shrimp on hand? Make these bbq grilled shrimp skewers too!
If you’ve ever been to Puerto Rico then you’ve probably had these tasty pinchos de pollo aka chicken sticks or chicken skewers. You can enjoy these as an appetizer, snack, lunch, or dinner. You can serve it with garlic buttery rice, tomato avocado salad, or place them on tortillas and make a wrap!
Why I Love These Pinchos de Pollo
- This recipe is super versatile! Want to make these low-carb and keto-friendly? Omit the bbq sauce.
- They cook in under 20 minutes!
- No need to marinate.
- Super juicy on the inside.
Ingredient Notes
Chicken – I highly recommend using boneless chicken thighs and making sure to discard any fat. Chicken breasts will dry out too quickly on the grill.
Sazon – A spice blend that can be found in the Hispanic section at your local supermarket. If you can’t find it, simply omit it.
Lemon – Adds flavor and helps tenderize the chicken.
BBQ Sauce – Not a fan of bbq sauce? Use hot sauce or honey mustard instead.
How To Make
- If using wooden skewers, make sure to soak them in water for at least 30 minutes otherwise they can burn.
- Slice the chicken into 1-inch pieces and trim off any fat.
- Add the chicken pieces to a large bowl along with the spices, garlic, olive oil, and lemon juice. Mix well.
- Thread chicken onto skewers. I did about 5 chicken pieces per skewer. Season the chicken with salt and pepper on both sides.
- Heat your grill to about 400 degrees F. and lightly oil the grill so the chicken doesn’t stick.
- Place the skewers on the grill and sear for about 5 minutes. I like to close the grill so the chicken cooks quicker. Flip the skewers and cook for 3 minutes. Then flip and brush with bbq sauce. Continue flipping the chicken and brushing it with bbq sauce until it’s fully cooked through.
- Serve with lemon and extra bbq sauce on the side if desired, and enjoy!
I Don’t Have A Grill Can I Still Make These?
Yes, of course, you don’t even need skewers. Preheat your oven to 400 degrees F. Cut the chicken into cubes, season them, and place them on a baking sheet. Bake for 15-20 minutes. Once the chicken is fully cooked, brush the chicken pieces with bbq sauce and broil for 1-2 minutes.
How Do I Eat These?
You can eat them with your hands, you don’t even need to remove the chicken off the stick. Or you can slide the chicken pieces off the stick and enjoy them with a fork and knife.
Top Tips For The Best Pinchos De Pollo
- Make sure your grill is nice and hot before adding the chicken so it gets a nice sear. I like to preheat the grill to 400 degrees F.
- If you want the chicken to cook a lot quicker, close the grill.
- Want to marinate the chicken overnight? Omit the lemon juice. Lemon juice will start breaking down the chicken too much resulting in tough rubbery chicken.
- Feeding a large crowd? Work in batches but make sure to cover the cooked chicken skewers with aluminum foil while the second batch cooks. Otherwise, the chicken will get cold.
- Cook the chicken until it reaches an internal temperature of 165 degrees F.
Storage
Have leftovers? Slide the chicken off the skewers and place them in an air-tight container and refrigerate for up to 4-5 days.
More Recipes You Might Enjoy
Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page. And consider following me on Facebook, Instagram, or Pinterest!
Pinchos de Pollo
Equipment
- Grill
Ingredients
- 2 lbs boneless chicken thighs, cut into 1-inch pieces
- 2 garlic cloves, finely minced
- 1 tsp sazon
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp cumin
- 1 tsp oregano
- 1/2 lemon
- 2 tbsp olive oil
- 1/2 cup bbq sauce
- salt and pepper to taste
Instructions
- If using wooden skewers, make sure to soak them in water for at least 30 minutes otherwise they can burn.
- Slice the chicken into 1-inch pieces and trim off any fat.
- Add the chicken pieces to a large bowl along with the spices, garlic, olive oil, and lemon juice. Mix well.
- Thread chicken onto skewers. I did about 5 chicken pieces per skewer. Season the chicken with salt and pepper on both sides.
- Heat your grill to about 400 degrees F. and lightly oil the grill so the chicken doesn't stick.
- Place the skewers on the grill and sear for about 5 minutes. I like to close the grill so the chicken cooks quicker. Flip the skewers and cook for 3 minutes. Then flip and brush with bbq sauce. Continue flipping the chicken and brushing it with bbq sauce until it's fully cooked through.
- Serve with lemon and extra bbq sauce on the side if desired, and enjoy!
Notes
- Make sure your grill is nice and hot before adding the chicken so it gets a nice sear. I like to preheat the grill to 400 degrees F.
- If you want the chicken to cook a lot quicker, close the grill.
- Want to marinate the chicken overnight? Omit the lemon juice. Lemon juice will start breaking down the chicken too much resulting in tough rubbery chicken.
- Feeding a large crowd? Work in batches but make sure to cover the cooked chicken skewers with aluminum foil while the second batch cooks. Otherwise, the chicken will get cold.
- Cook the chicken until it reaches an internal temperature of 165 degrees F.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
