Puerto Rican Pinchos (Kabobs

• Meat

  • 4 lbs Chicken thighs, boneless skinless

• Produce

  • 2 tsp Oregano, dried

• Condiments

  • 1/3 cup Barbecue sauce

• Baking & Spices

  • 1 tbsp Adobo seasoning
  • 2 packets Sazon with annatto seasoning

• Oils & Vinegars

  • 1 tbsp Olive oil

• Other

  • Metal or bamboo skewers

Found on delishdlites.com

Description

Ingredients

• 4 pounds boneless, skinless chicken thighs
• 1 tablespoon Adobo seasoning
• 2 packets Sazon with annatto seasoning
• 2 teaspoons dried oregano
• 1 tablespoon olive oil
• ⅓ cup barbecue sauce
• Metal or bamboo skewers

Directions

• Cut the chicken thighs into 1 inch cubes and place them into a gallon-sized zip-top bag.
• Season the chicken with the adobo, Sazon, oregano and olive oil.
• Seal the bag and refrigerate the chicken for at least 1 hour, but preferably overnight.
• Thread the chicken onto the skewers, making sure that the chicken is packed snuggly, but not too tightly.
• Heat your grill to medium heat, and lay the pinchos in a single layer along the grates.
• Grill the pinchos for 10-15 minutes, until the chicken is golden brown and thoroughly cooked.
• When the pinchos are cooked, slather them with your favorite BBQ sauce.
• Serve with some crusty bread slices, or fried plantains.

Nutrition