Grilled Pinchos de Pollo (Cuban Chicken Thighs Skewers)

Ingredients

• 60 ml (¼ cup)neutral oil
• 120 ml (½ cup)sour orange juice (naranja agria)
• 4 clovesgarlic, minced
• 2 tablespoonshomemade sazon completa
• to tastesalt and pepper
• 907 g (2 lb)boneless, skinless chicken thighs
• 120 ml (½ cup)guava barbecue sauce, or your favourite barbecue sauce
• about 25 cm (10 inches)metal or wooden bamboo skewers
• to servelime wedges

Instructions

1. 1

   Mix the marinade

   Whisk the oil, sour orange juice, garlic, sazon completa, salt and pepper together in a bowl. Set the marinade aside.

2. 2

   Cut the chicken

   Cut the chicken thighs into pieces about 2.5 cm (1 inch) across, keeping them as even in size as possible. Put them in a resealable freezer bag and add the marinade.

3. 3

   Marinate the chicken

   Toss and massage the chicken so every piece is coated. Refrigerate the sealed bag for at least 1 hour, or up to overnight.

4. 4

   Soak wooden skewers

   If using wooden bamboo skewers, soak them in water for 20–30 minutes before grilling to help prevent them from burning.

5. 5

   Thread the skewers

   Lift the chicken from the marinade and thread it onto the skewers; there is no need to pat it dry. Leave 5–7.5 cm (2–3 inches) clear at the bottom for a handle.

6. 6

   Heat the grill

   Preheat the grill to medium-high and lightly oil the grates to help stop the chicken from sticking.

7. 7

   Glaze the chicken

   Set the skewers on the oiled grates and grill for 3 minutes. Turn them over and brush with barbecue sauce, then grill for another 2 minutes, turn again and brush with more sauce.

8. 8

   Finish grilling

   Reduce the heat to medium and grill for another 5 minutes per side, or until the chicken is cooked through, golden brown and the sauce is caramelised. Serve with lime wedges.

What are pinchos de pollo?

Pinchos de pollo are chicken pieces cooked on skewers, a familiar style of street food across Latin America and the Caribbean. This Cuban-inspired version pairs a citrus-and-garlic marinade with a sweet guava barbecue glaze.

The marinade seasons the chicken throughout, while grilling adds browned edges and caramelises the sauce. Boneless thighs are a useful choice here because they stay succulent on the grill.

Nutrition and macros by portion

The nutrition label shows one serving as written: 316 calories, 30g protein, 13g carbs, 16g fat.

The chicken thighs provide most of the protein, while the oil contributes much of the fat. The marinade and barbecue sauce supply carbohydrates, with the sauce also adding sweetness. Pair a serving with vegetables or salad for a balanced plate.

Build the citrus marinade

Sour orange: its tart, aromatic juice gives the chicken a distinctive citrus note. If it is unavailable, the recipe’s ingredient list allows for a favourite barbecue sauce but does not specify a juice substitute.

Sazon completa: this seasoning blend adds a layer of savoury flavour alongside the garlic. Whisk everything thoroughly so the oil and juice are distributed before adding the chicken.

Cut and marinate evenly

Even pieces: aim for chunks about 2.5 cm (1 inch) across, with similar dimensions. Consistent sizing helps the pieces cook at a similar pace.

Marinating time: give the chicken at least 1 hour in the fridge, or leave it overnight for convenience. Massage the bag so the marinade reaches all the pieces.

Thread with room to handle

Skewer spacing: leave 5–7.5 cm (2–3 inches) at the bottom as a grip. Avoid packing the chicken so tightly that the pieces are difficult to turn.

Wooden skewers: soak them for 20–30 minutes before grilling. This step is only needed for wooden bamboo skewers; metal skewers can be used as they are.

Glaze without rushing

First sear: grill over medium-high heat for 3 minutes before turning. The recipe adds barbecue sauce after this first turn, then calls for another turn and brush after 2 minutes.

Gentle finish: reduce the heat to medium for the final 5 minutes per side. Watch the glaze as it browns, and use the recipe’s doneness cues: cooked-through chicken, golden colour and caramelised sauce.

Serve them simply

Lime wedges: a squeeze at the table gives the sweet glaze a fresh, sharp counterpoint. Serve the skewers straight from the grill while the edges are still warm.

On the side: rice, beans or a crisp salad make natural accompaniments and can turn the skewers into a more substantial plate.

Recipe notes & tips

• Cut the chicken into similarly sized pieces so they grill at a similar rate.
• Marinate the chicken in the fridge, not at room temperature.
• Soak wooden skewers for the full 20–30 minutes before grilling.
• Lightly oil the grates before adding the skewers to reduce sticking.
• Brush on the barbecue sauce during grilling as directed rather than before the first sear.
• Serve with lime wedges for a fresh citrus finish.

Variations

• Use another barbecue sauce: swap the guava sauce for your favourite barbecue sauce.
• Add citrus at the table: serve extra lime wedges for a brighter finish.
• Use metal skewers: skip the soaking step and thread on the chicken as directed.
• Make it ahead: marinate the chicken overnight in the refrigerator.
• Serve as a bowl: pair the grilled chicken with rice, beans and salad.

Common mistakes to avoid

• Uneven chicken pieces: cut them to a similar size so they cook more evenly.
• Skipping the wooden-skewer soak: soak bamboo skewers in water for 20–30 minutes to help prevent burning.
• Crowding the skewers: leave space between the pieces so they are easier to turn.
• Adding sauce too early: wait until after the first 3-minute grill, then brush as the method directs.
• Keeping the grill too hot: reduce it to medium for the final stage so the glaze can caramelise without rushing.
• Leaving the skewers on too long: check for cooked-through chicken and golden, caramelised surfaces.

How to store

Refrigerate leftover chicken in an airtight container and eat within 3–4 days. Reheat until piping hot, using a covered pan or microwave to help keep it moist.

Frequently asked questions