A pinchos Puerto Rico recipe from the Latin American Paleo Cooking cookbook that’s AIP friendly. It’s a tasty marinated grilled chicken on skewers.
Just as I was getting started on an autoimmune protocol (AIP) paleo diet, I received an email asking if I’d like a review copy of Latin American Paleo Cooking by Amanda Torres from The Curious Coconut. Since most of the recipes in the cookbook are AIP friendly, I definitely wanted to check it out.
I don’t usually make kebabs, but there was a pinchos Puerto Rico recipe in the book that looked super appetizing. It’s a bit simpler than my low carb chicken fajitas on skewers recipe.
And, I couldn’t have picked a nicer day to test out the recipe. It was a sunny and warm fall day here in Southern New England. In other words, the weather was perfect for grilling!
I’ve really been getting back to the basics by following the AIP eating plan for a month. My meals are pretty much simple meats and low carb vegetables. The only vegetables I stay away from are nightshades and high carb ones.
Since peppers are a nightshade, there’s none in this pinchos Puerto Rico recipe. The only non-AIP compliant ingredient is ground black pepper which can easily be omitted.
I’ve always loved Latin dishes so I’m looking forward to trying a few other recipes in the book. The next recipe I plan on trying is the Pollo A La Plancha which is a marinated grilled chicken breast. I’ll be using the alternate spice mix provided as the paprika and cumin in the recipe need to be avoided on AIP.
I’m sure that the marinated chicken is going to be as delicious as the pinchos Puerto Rico recipe that I’m sharing. I’ve also marked the “Arroz” con Pollo to try as it’s a low carb chicken and cauliflower dish.
At first, I wasn’t sure if the cookbook would have enough low carb recipes for me. Turns out, a lot of the recipes are low in carbs or can easily be modified to fit.
There’s even some sweet recipes in the book that could be easily adapted to fit a keto diet by changing out the sweetener. The coconut milk pudding and Puerto Rican Spice cake recipes are both low in carbs if you use a low carb sweetener in place of the coconut sugar.
I’m actually excited to give the two dairy-free cheese recipes a try. One is a yellow cheese and the other is a white cheese. The white cheese is said to be similar to mozzarella. And, both of the cheese recipes are AIP compliant!
If you’re following a paleo diet, I’d definitely recommend checking out this Latin American cookbook. It’s got over 80 mouthwatering recipes made without dairy or gluten.
And, for a sampling of what to expect from the book, go ahead and give these marinated chicken kebabs a try. I loved them so much that I’m planning to make them again soon.
Interested in owning a copy of the book? Enter the giveaway below for a chance to win one!
Pinchos Puerto Rico Marinated Grilled Chicken Kebabs Recipe
Pinchos de Pollo
- 1 tbsp 10 g minced garlic
- ½ tsp fine Himalayan salt
- ½ tsp freshly ground black pepper
- 2 tsp 2 g minced fresh oregano, or 1 tsp (2 g) dried
- 1 tbsp 15 ml extra-virgin olive oil
- 1 tbsp 15 ml freshly squeezed lime juice
- from about . lime
- 1½ lb 680 g boneless, skinless chicken breast
Have ready 7 to 9 skewers. If using wooden or bamboo skewers, soak them in water for at least 30 minutes before grilling.
In a bowl, combine the garlic, salt, pepper, oregano, oil and lime juice and stir to form a paste.
Cut chicken breasts into 1-inch (2.5-cm) chunks and place in a glass container with a lid.
Pour the marinade over the chicken and stir to combine. Cover the chicken and refrigerate for a minimum of 2 hours, up to overnight.
Prepare a grill for direct cooking over medium heat (325 to 375F [170 to 190C]). Depending on the type of grill this may take 15 to 20 minutes.
Remove the chicken from the refrigerator and thread it onto the skewers, spreading each piece as flat as possible and leaving a very small space between each piece.
Once the grill is hot, brush the cooking grates clean, if necessary (to prevent sticking).
Grill the kebabs over direct medium heat, keeping the lid closed as much as possible, until the chicken is firm to the touch and no longer pink in the center, 8 to 10 minutes total, turning once or twice during cooking. Take care not overcook.
Remove from the grill and serve immediately.
Reprinted with permission from Latin American Paleo Cooking by Amanda Torres with Milagros Torres, Page Street Publishing Co. 2017.
AIP compliant: Omit the black pepper.