Chef notes
Pinchos are a traditional skewered appetizer that originated in northern Spain’s Basque country. They are much like tapas, which are savory nibbles that are meant to be served alongside cocktails. Pinchos are now found across the globe and are almost always made with meat. To make them, thread tender marinated pieces of chicken, pork, beef or seafood onto skewers, baste them with barbecue sauce and serve with bread. The good news is that you don’t have to be in Spain to enjoy these appetizers. They are a great thing to pass around at parties or even to enjoy before a casual dinner.
We use chicken thighs for this recipe, which embraces all of the vibrant flavors of Puerto Rican cuisine. The thighs cook quickly and stay juicy and tender even after being on a hot grill. The marinade, which is made with a mixture of olive oil, orange juice, lime juice, oregano and Sazon, is so full of flavor and complements the barbecue sauce perfectly. As the chicken marinates, it becomes even more tender and allows all of the flavors to really soak in).
While the chicken marinates, get started on the homemade barbecue sauce. Pinchos are traditionally basted in sauce made with local tropical fruits like guava, tamarind and pineapple. Our sauce uses bright pineapple juice and guava paste, in addition to plenty of other aromatic ingredients, to make a sweet and slightly spicy glaze to brush over the grilled meat. Finish each skewer with a cube of bread and serve with more barbecue sauce for dipping.
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Ingredients
- 3 pounds boneless skinless chicken thighs, cut into 2-inch pieces
- 1/2 cup olive oil
- 1/2 cup orange juice
- 1/4 cup lime juice
- 5 cloves garlic, grated
- 1 tablespoon kosher salt
- 1 tablespoon dried oregano
- 1 teaspoon ground black pepper
- 2½ teaspoons sazon with coriander and Annatto seasoning
- 1½ cups pineapple juice
- 1/2 cup water
- 14 ounces guava paste, cut into 1-inch cubes
- 1/3 cup apple cider vinegar
- 1/2 cup tomato paste
- 1/4 cup fresh lime juice
- 2 tablespoons soy sauce
- 1 tablespoon smoked spanish paprika
- 1/2 small yellow onion, finely minced
- 1 small bunch cilantro leaves, finely minced (about 1/4 cup)
- 5 cloves garlic, grated
- 1 tablespoon kosher salt
- 1 teaspoon ground black pepper
- 1/2 scotch bonnet or habanero pepper, finely minced (optional)
- wood skewers soaked in water, at least 6 hours
- vegetable oil, for brushing
- 1 cup pineapple-guava barbecue sauce (see above)
- 1 loaf Puerto Rican pan sobao or Cuban bread, cut on the bias into 1½-inch thick slices
- lime wedges, for serving
Preparation
1.Marinate the chicken: Place the cut chicken into a gallon-sized zipped bag. Add the oil, orange juice, lime juice, grated garlic, salt, oregano, black pepper and Sazón. Seal the bag and massage the marinade into the meat. Place the bag into a bowl and chill for at least 2 hours or up to overnight.
2.Make your sauce: Combine all the ingredients in a heavy-bottom saucepan over medium-high heat and bring to a boil. Reduce heat to a gentle simmer, stirring occasionally until the guava paste is fully melted, all the ingredients are smooth and the sauce is thick enough to fully coat the back of a spoon, but still pourable (about 15 to 20 minutes). Remove from heat let cool.
3.When ready to cook, preheat the grill to 450 F or heat a grill pan over medium-high heat. Brush with vegetable oil.
4.Thread the marinated chicken pieces onto the prepared skewers, allowing 2 inches at the bottom for holding and 1 inches at the top for the bread.
5.Grill the skewers for 3 to 5 minutes on one side then flip, and grill for another 3 to 5 minutes. Baste the skewers on all sides with the barbecue sauce, and grill for another 3 minutes. Flip and baste again with the bbq sauce for another 2 minutes. The sauce should char slightly and the chicken should be fully cooked through.
6.Serve the skewers immediately with a slice of bread pierced on the end, additional sauce for dipping and lime wedges.
