Pinchos de Pollo

Hey, everybody. Jimmy Kennedy here with Go Out{side}. I’m at home on my favorite cooking tool on the breeo over here. This thing has been great for the family. I mean, it’s right outside the house. We cook on this thing all the time. I absolutely love it. And I sometimes take it ice fishing with us, but today we’re cooking pincho de pollo
It’s basically just marinated chicken on skewers, cooked right on the grill. These things are so tasty. First found out about these with our family that we’re camping in Puerto Rico, and I was starving to death. We had just gotten there late the night before I got camp set up, and I was so hungry. We walked down the beach and there was this little stand selling pincho de pollo and with rice and beans.
And I ate like four or five servings of these things. They’re so good. And I knew then that I was going to come home and make this recipe. It’s so simple and it’s good on any kind of chicken. A lot of times when I’m doing chicken for catering, I’ll marinate it in this just because it gives it such a great flavor and it kind of keeps it tender and it doesn’t dry out.
You start with a bunch of garlic. I have probably too much for what we’re doing here, but quite a bit the adobo seasoning. You can get this in any grocery store, just go to like your Latin or Mexican section anywhere in there. You want to just load this up. And the first recipe I found for this was they use a mortal and pestle and they just made a paste
So there’s no real measurements on this. I just kind of go to where I think it’s going to look kind of pasty like and mince the garlic, really fine.
As you can see, it’s kind of getting a little thicker and paste like mix that all up. And some black pepper is only a few ingredients, which I love recipes like that.
Black pepper and oregano. This is just dried oregano. I had a bunch of that too. Hey buddy. That is the base for the marinade right there. Garlic adobo. Make a paste, add black pepper oregano and then equal parts of apple cider vinegar and oil. I just use canola oil. You can use olive oil too if you want, but I just get that all mixed up that’s it.
Sometimes I’ll put a dry rub in here when I’m doing barbecue chicken just to kind of give it a different flavor and make a little more barbecue. But this is a tremendous marinade and I really do use it a lot. I haven’t tried it on fish yet, but I will. And I’ll let this sit overnight every time just make sure the chicken’s covered.
You want to cover the bowl or whatever you put it in. I usually use a pretty big sized cambro and I’ll just cover it and put like tons of chicken in here. Boneless or bone it doesn’t matter. Let it sit overnight. When you take it out, you’re going to see the chicken is a little opaque because the vinegar kind of like you just kind of starts cooking the process, the cooking process, you know, it didn’t really cook it at all, but it does make it look like that.
I’ll show you what I’m talking about here in a sec. that’s it. OK, folks. So I started marinating these last night and you can see the difference in how this is what I said about it becoming kind of opaque as well, marinated. And I just put them on these little skewers. Sometimes I use much larger skewers and put two of these on and when I first had these, they would push a skewer up.
They put like a fried plantain or a big chunk of bread on the end, which is kind of a cool thing to do. I like doing the bread a lot. Just keep going with these, go right to the fire now and I take the skewers and I soak them in water. So they don’t burn as easily. They still will burn, but letting them soak overnight in water is not a bad idea.
Just thread them on and you can get these skewers anywhere to almost all grocery stores. Have these little all different sizes all right. These are done been on there about five, maybe, maybe 8 minutes and got them nice and charred. They’re going to be so good that marinate marinate keeps them so tender and so yummy. This is great with rice and beans.
It’s great as is breakfast, lunch or dinner. Pincho de pollo just a little chicken on a stick is all it is. These are yummy. We’ll have the recipe for you. Make these at home, make them at camp, make them anywhere so easy. Thank you. I will see you next time.