Pollo Pinchos

 I found these in San Juan and Rincon, Puerto Rico. Pincho means “spike” in spanish, which refers to the thick skewer that the meat is grilled on. You can do this with recipe with chicken or pork.

Why it works: The base of Puerto Rican cuisine, Soffrito. Key ingredients in authentic sofrito are culantro, onions, garlic, and ajíes dulces (also called ajicitos dulces or sweet peppers), and cilantro. Think of this like french mirepoix or cajun Trinity. Its the base of Aromatics.

The Sazon and Adobo flavors add The sweet guava caramelize nicely with the charcoal smoke

Yield: 12 Skewers

Time: 30 mins prep, 30 minutes cooking

Pairing:

References:

• https://loisa.com/blogs/comida-real/pinchos-de-pollo

• https://www.youtube.com/watch?v=TamFVAhfaAM

Equipment:

• Blender

• Bamboo Skewers

• Charcoal Grill

• Basting brush

Ingredients:

• Pinchos

• 3 lbs of chicken thighs (or pork tenderloin)

• Marinade

• Soffrito

• 1 tbsp of olive oil

• 1 tbsp of Sazón

• 1-2 tbsp of Adobo

• 2 tbsp Garlic Powder

• 1 tbsp Oregano 

• Juice from 1 whole lemon

• Guava BBQ Sauce

• 1/2 cup of pineapple juice 

• 1/2 cup of water

• 8 oz guava paste 

• 1/3 cup of apple cider vinegar 

• 2 tbsp of tomato paste 

• Juice from 1 whole lemon 

• 5 minced garlic cloves

• 1 minced shallot (1 tbsp) 

• 1 tsp of minced ginger 

• 1 tbsp of soy sauce 

• 2 tsp of Worcestershire sauce 

• 2 tsp of ketchup 

• 1-2 tsp of honey  

• 1/2 tsp of cayenne pepper (optional) 

• Salt to taste (1 tsp)

Instructions: Prepare the Chicken

• Cut up the protein into small cubes. Place in a bowl and season with marinade

• Let it sit in the fridge for at least an hour, preferably overnight.

• Prepare the Guava BBQ Sauce

• Start by chopping up the guava paste into small cubes. Add the cut up guava first to a skillet at medium high heat. Then add water as the guava begins to melt. Once the guava has melted, add pineapple juice and all of the remaining ingredients.
  

• Reduce heat to low and simmer for 15-20 minutes or until the sauce has thickened.

• Place the sauce in a container and keep in the refrigerator for up to 10 days.

• Cooking the Pinchos

• Preheat the grill to 400°F
  

• Add your marinated chicken pieces to skewers to build your pinchos (like a shish kebab).

• Once the grill is preheated, grill the pinchos for 7-8 minutes on each side.

• Add your guava BBQ sauce to the pinchos and grill for an additional 5 minutes, or until the internal temperature has reached 165°F.

• Serve with a piece of toasted Cuban bread at the top of the skewer and enjoy!

Plating Instructions

Tasting Journal

Date: 11.20.24

Photo:

Tasting Notes:

Tasting Journal: You need to marinade for 8 -24 hours! I did 45 minutes, and it wasn't enough, Also I used gas instead of charcoal, and it wasn't the best. I'd recommend low heat with a mesquite charcoal. No more dipping sauce is needed after grill. Also try with Pork next time.