Pinchos de Pollo (Puerto Rican BBQ Chicken Skewers)
Chunks of chicken marinated in adobo, garlic and citrus, grilled over charcoal and brushed with a sticky guava barbecue sauce. Served with a slice of bread on the tip, kiosk style.
Servings
Ingredients
Nutrition
Per serving
Steps
Marinate
Mix the chicken with the , garlic, , orange juice, lime juice and vegetable oil in a bowl. Cover and refrigerate for at least 2 hours, or overnight for best flavor.
- 1 kg chicken thighs
- 2 tsp
- 4 garlic cloves
- 3 tbsp
- 60 ml orange juice
- 2 tbsp lime juice
- 2 tbsp vegetable oil
Make the guava BBQ sauce
In a small saucepan over low heat, stir the barbecue sauce, and water for about 5 minutes until the guava melts and the sauce is smooth.
- 200 ml barbecue sauce
- 100 g
- 2 tbsp water
✅ Done when: sauce is smooth with no lumps of guava paste
Thread the skewers
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Grill
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Serve
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Marinate
Mix the chicken with the , garlic, , orange juice, lime juice and vegetable oil in a bowl. Cover and refrigerate for at least 2 hours, or overnight for best flavor.
- 1 kg chicken thighs
- 2 tsp
- 4 garlic cloves
- 3 tbsp
- 60 ml orange juice
- 2 tbsp lime juice
- 2 tbsp vegetable oil
Make the guava BBQ sauce
In a small saucepan over low heat, stir the barbecue sauce, and water for about 5 minutes until the guava melts and the sauce is smooth.
- 200 ml barbecue sauce
- 100 g
- 2 tbsp water
✅ Done when: sauce is smooth with no lumps of guava paste
Thread the skewers
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Grill
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Serve
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The Story Behind the Dish
Pinchos are sold from charcoal grills at roadside kiosks all over Puerto Rico, most famously at the Kioskos de Luquillo, a row of food stalls next to one of the island's best-known beaches.
The piece of bread on the tip is the traditional way to hold the hot skewer and soak up the sauce.
⭐ Why It's Famous
Smoky, sweet and tangy, they're the classic Puerto Rican beach snack.
💡 Fun Fact
Pinchos are also made with pork, and some kiosks add a thick slice of pan sobao toasted on the grill.
Luquillo and roadside kiosks
18.38°N, -65.72°W
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