Puerto Rican Pinchos (Kabobs) No ratings yet.


easy prep time 8 mins + overnight | cook time 10-15 mins | SERVINGS 8

Ingredients

    4 lbs boneless skinless chicken thighs

    1 tbsp Adobo seasoning

    2 packets La Fe Sazon 

    2 tbsp La Fe Dried Oregano

    1 tbsp La Fe Vegetable Oil

    1/3 cup barbecue sauce

    Metal or bamboo skewers

Directions

  • STEP ONE

    Cut the chicken thighs into 1-in cubes and place them into a gallon-sized zip-top bag. Season the chicken with the adobo, La Fe sazon, La Fe oregano and La Fe vegetable oil. Seal the bag and refrigerate the chicken for at least 1 hour, but preferably overnight.

  • STEP TWO

    Thread the chicken onto the skewers, making sure that the chicken is packed snuggly, but not too tightly.

  • STEP THREE

    Heat your grill to medium heat, and lay the pinchos in a single layer along the grates. Grill the pinchos for 10-15 minutes, until the chicken is golden brown and thoroughly cooked.

  • STEP FOUR

    When the pinchos are cooked, slather them with your favorite BBQ sauce. Serve with some crusty bread slices, or La Fe plantains