Puerto Rican Chicken Skewers (Pinchos)

Growing up in Puerto Rico, pinchos were hands-down my favorite street food. Every time we went to a patronales festival, I’d be on the lookout for the sizzling grills lining the streets. The smell of seasoned meat cooking over open flames, the simple pleasure of eating right off the stick, and that little slice of bread or crispy tostón at the end—it was pure happiness. These Puerto Rican chicken skewers are juicy, full of flavor, and now a go-to in my home, especially during the summer.

Even though pinchos traditionally include chunks of bell pepper and onion on the skewer, I usually skip those when making them for my kids—they’re not exactly fans of veggies right now. But that’s one of the great things about this recipe: you can adjust it however you need.

Use chicken like I do, or switch things up with pork, beef, or shrimp. The flavors still shine through with every bite. These BBQ chicken skewers are perfect for parties, backyard cookouts, or when you’re craving something nostalgic, delicious, and easy to make.

These pinchos go beautifully with traditional Puerto Rican sides like tostones (fried green plantains), pan sobao (soft Puerto Rican bread), or ensalada de coditos (macaroni salad). And of course, they’re traditionally topped with either a soft slice of bread or a crunchy tostón right on the skewer to soak up all the delicious juices and sauce.

What is Puerto Rican Chicken Skewers (Pinchos)?

Pinchos are one of the most iconic and beloved street foods in Puerto Rico. The word “pincho” comes from the Spanish word for “skewer,” and that’s exactly what you get: marinated chunks of meat grilled and served on a stick, usually with a slice of bread or a fried plantain at the end. They’re incredibly popular at street fairs, roadside stands, and family barbecues across the island.

While chicken is a common protein for pinchos, you’ll also find vendors grilling pork, beef, and shrimp. Many people thread chunks of bell pepper and onion in between the meat, adding sweetness and color. But what really defines a good pincho is the seasoning—Puerto Rican spices, a touch of smoke, and a final brush of BBQ sauce that gives them a mouthwatering glaze.

Pinchos are usually served as a snack or appetizer, but honestly, a few of them can easily make a full meal. They're simple, full of flavor, and a true representation of Puerto Rican comfort food.

Ingredients To Make This Recipe

This recipe keeps things straightforward, using ingredients that are easy to find but bring big flavor. Each one plays an important role in creating that classic Puerto Rican pincho taste.

Boneless, skinless chicken thighs – Thigh meat stays juicy and tender on the grill, and it’s more forgiving than chicken breast.

Sofrito – A traditional Puerto Rican base made from blended onions, peppers, garlic, cilantro, and more. It adds incredible depth and an authentic island flavor.

Adobo seasoning – This all-purpose spice blend brings salt, garlic, and herbs to the chicken, making it savory and well-seasoned.

Sazón – Adds a signature warm color and bold flavor with ingredients like annatto and cumin.

Onion powder – Gives a sweet, mellow onion flavor that enhances the overall seasoning.

Garlic powder – Adds an extra hit of garlicky goodness that complements the sofrito.

Salt and pepper – Essential to balance and enhance the other flavors.

Cooking oil – Helps the marinade stick and prevents the chicken from drying out during grilling.

BBQ sauce – Brushed on at the end for a sticky, smoky finish. Go with something slightly sweet for the best flavor contrast.

Wooden skewers – These hold the chicken together and help with even grilling.

Bread or tostones for serving – A soft slice of bread or a thick, crispy tostón is the traditional topping on the end of the skewer.

How to Make BBQ Chicken Skewers

If you've never made pinchos before, don't worry—this method is simple and beginner-friendly. Follow these steps, and you’ll be grilling like a pro in no time.

1. Soak the skewers.
Start by soaking your wooden skewers in water for at least 20 minutes. This helps prevent them from burning on the grill.

2. Prep the chicken.
Cut the chicken thighs into bite-sized chunks. Aim for uniform sizes so they cook evenly on the skewer.

3. Make the marinade.
Place the chicken in a large bowl. Add the sofrito, adobo, sazón, onion powder, garlic powder, salt, pepper, and 1 tablespoon of oil. Mix everything well until the chicken is fully coated in the marinade.

4. Marinate.
Cover the bowl and refrigerate for at least 2 hours, or overnight if you have time. This helps the chicken absorb all the delicious flavors.

5. Preheat the grill or grill pan.
Get your grill nice and hot over high heat. A grill pan on the stovetop works too.

6. Skewer the chicken.
Thread 5–6 pieces of marinated chicken onto each soaked skewer. Leave a little space between each piece so the heat can circulate.

7. Oil and grill.
Brush the skewers with the remaining oil on both sides. Place them on the hot grill and cook for about 5 minutes per side, or until nicely charred and cooked through.

8. Add BBQ sauce.
Brush BBQ sauce over the chicken during the last couple of minutes on the grill. This gives them a glossy, flavorful finish.

9. Serve.
Serve immediately with a slice of soft bread or a thick piece of tostón on the tip of the skewer—just like it’s done in Puerto Rico. That final bite, soaked with sauce and juices, is always my favorite part. Add more BBQ sauce on the side if you like!

Tips For Making Puerto Rican Chicken Skewers

• Use chicken thighs for juicier, more flavorful skewers.
• Marinate overnight for the best flavor.
• Keep chicken pieces uniform in size for even cooking.
• Don’t skip soaking the skewers—it prevents them from burning.
• Add veggies like peppers and onions if your family enjoys them.
• Use a slightly sweet BBQ sauce for that perfect caramelized finish.
• If using pork or beef, cut into similar-sized cubes and marinate the same way.
• Shrimp cooks faster, so reduce grill time to 2–3 minutes per side.
• Serve with tostones, macaroni salad, or pan sobao for a full Puerto Rican meal.
• Top the skewer with bread or a fried tostón to keep it authentic.

Frequently Asked Questions

Can I make these in the oven instead of a grill?

Yes! Preheat your oven to 425°F. Place the skewers on a lined baking sheet and roast for about 20 minutes, flipping halfway through. Broil for 2–3 minutes at the end to get that slightly charred finish.

How do I know when the chicken is done?

The chicken is fully cooked when it reaches an internal temperature of 165°F. It should be firm to the touch and have a nice golden-brown char on the outside.

Can I freeze the marinated chicken?

Absolutely. After mixing the chicken with the marinade, place it in a freezer bag and freeze for up to 3 months. Thaw in the fridge overnight before grilling.

Have you tried Puerto Rican chicken skewers (pinchos)? Then, make sure to rate and review this recipe. I'd love to hear how it turned out for you—especially if it brought back memories or introduced your family to something new. Whether you topped it with bread or a crispy tostón, I hope it became a favorite at your table like it is at mine.