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Pinchos Puerto Rico

Pinchos de Pollo

Course: Appetizer, Main Course
Cuisine: Puerto Rican
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4 people
Calories: 290
Pinchos are traditional street food in Puerto Rico and can be made from pork or chicken that has been marinated in a tangy sauce and then grilled to perfection. You can serve these as an appetizer or a light meal. Leftovers are great to put on top of a salad, too!
Print Recipe

Ingredients

  • 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 half a lime
  • lb 680 g boneless, skinless chicken breast

Instructions

  • 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.

Notes

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.

Nutrition

Serving: 2kebabs | Calories: 290 | Carbohydrates: 3g | Protein: 39g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Cholesterol: 128mg | Sodium: 321mg | Potassium: 424mg | Fiber: 1g | Sugar: 1g | Vitamin C: 10.7mg | Calcium: 10mg | Iron: 1.4mg

Additional Info

Net Carbs: 2 g | % Carbs: 3.1 % | % Protein: 61.4 % | % Fat: 35.4 % | SmartPoints: 6
Values
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    [calories] => 290
    [carbohydrates] => 3
    [protein] => 39
    [fat] => 10
    [saturated_fat] => 2
    [polyunsaturated_fat] => 1
    [cholesterol] => 128
    [sodium] => 321
    [potassium] => 424
    [fiber] => 1
    [sugar] => 1
    [vitamin_c] => 10.7
    [calcium] => 10
    [iron] => 1.4
    [serving_unit] => kebabs
)

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