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Puerto Rican Pinchos (Chicken Kabobs) Recipe

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This recipe for Puerto Rican Pinchos (Chicken Kabobs) is from Customer Service Week, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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
Directions:
Directions:
1. Cut the chicken thighs into 1 inch cubes and place them into a gallon-sized zip-top bag.
2. Season the chicken with adobo, Sazon, oregano and olive oil.
3. Seal the bag and refrigerate the chicken for at least 1 hour, but preferably overnight.
4. Place the chicken onto the skewers, making sure that the chicken is packed snuggly, but not too tightly.
5. Heat your grill to medium heat, and lay the pinchos in a single layer along the gates of the grill.
6. Grill the pinchos for 10-15 minutes, until the chicken is golden brown and thoroughly cooked.
7. When the pinchos are cooked, slather them with your favorite BBQ sauce.
Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
15 minutes

 

 

 

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