Pinchos de pollo a la parrilla (Brochetas de muslo de pollo cubanas)

Ingredientes

• 1/4 cup neutral oil
• 1/2 cup sour orange juice ((naranja agria))
• 4 cloves garlic (minced)
• 2 tablespoons homemade sazon completa
• Salt + pepper to taste
• 2 lbs boneless, skinless chicken thighs
• 1/2 cup Guava BBQ Sauce (or your favorite BBQ sauce)
• Metal or wooden bamboo skewers ((roughly 10” long))
• Lime wedges for serving

Preparación

1. 1

   In a bowl, whisk together the oil, sour orange juice, garlic, sazon completa, salt + pepper to taste. This is your marinade. Set aside.

2. 2

   Cut the chicken thighs into 1-inch pieces, making sure they are cut as evenly as possible, so that they’ll cook evenly. Transfer the chicken pieces to a resealable freezer bag and add the marinade.

3. 3

   Toss and massage the chicken pieces really well with the marinade. Place the resealable bag in the fridge to marinate for at least 1 hour (or up to overnight).

4. 4

   If using wooden bamboo skewers, soak in water for 20-30 minutes prior to grilling. Doing this will keep the skewers from burning while grilling.

5. 5

   Remove the chicken from the marinade and thread the chicken onto the skewers. No need to pat them dry. Make sure to leave a 2-3-inch space at the bottom which will act as the handle for our pinchos.

6. 6

   Preheat a grill to medium-high heat and lightly oil the grill grates to keep the chicken pinchos from sticking.

7. 7

   Place the skewers on the oiled grates. Grill for 3 minutes then flip them over and brush with bbq sauce. Grill for another 2 minutes, flip again, and brush them again with the bbq sauce.

8. 8

   Reduce heat to medium and grill for another 5 minutes per side or until the chicken is cooked through, golden brown, and the bbq sauce is caramelized. Enjoy!