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Pinchos de Pollo (Grilled Chicken Kebabs with Guava BBQ Sauce)
YUMMLY
Description
In Puerto Rico, pinchos de pollo are the star of the show when it comes to street food. This version of the grilled chicken kebabs, which are marinated, glazed, and served with guava barbecue sauce, are absolutely delicious and worth the work. For the best flavor, get a jump-start on the sauce and start the chicken marinating a day ahead. (For a shortcut sauce, simply saute the sofrito, melt the guava paste, add your favorite bbq sauce, and season with a little sazón spice blend.) Traditionally the skewers are served with a nice piece of toasted garlic bread at the end of the skewer so you can enjoy a makeshift sandwich, and you can quickly turn some garlic bread on the grill if you want to add that. Look for the sazón spice blend, guava paste, and sofrito in the Latin section of grocery stores and online. You can also make homemade sofrito. Finally, you’ll need about 20 metal or wooden skewers (6-inch), or about 15 of the 10-inch size. Note that the total time to make the recipe includes an overnight marinade. The recipe is a Yummly original created by Reina Gascon-Lopez.
Ingredients
- 2 lb. boneless skinless chicken thighs (cut into approximately 1-inch chunks)
- 4 tsp. sazon seasoning (such as Loisa or Badia brand, divided)
- 2 Tbsp. extra-virgin olive oil
- 2 Tbsp. vegetable oil
- 1/4 cup sofrito (homemade or store-bought such as Loisa brand)
- 1/2 cup guava paste (cut into cubes)
- 8 oz. unsalted tomato sauce
- 1/2 cup water
- 1/2 cup Goya Guava Nectar (or other brand)
- 1 bay leaf (large)
- 2 tsp. ground cumin
- 1 tsp. dried oregano
- 1 tsp. liquid smoke
- 1 tsp. reduced-sodium soy sauce (or regular soy sauce)
- 1 tsp. red wine vinegar
- 1/2 tsp. salt (optional, to taste)
- 1/3 cup unsalted butter (optional, softened)
- 2 garlic cloves (large, minced, optional)
- 1 baguette (optional; 8 ounces)
- 1 lime (cut into wedges, for serving)
Directions
- Toss together chicken thighs, 2 teaspoons sazón spice blend, and the olive oil in a large mixing bowl. Cover and set aside in the refrigerator.
- Make guava barbecue sauce: Add vegetable oil to a medium saucepan over medium heat. Once it’s hot, saute the sofrito until fragrant, 3-4 minutes. Next add the cubed guava paste and stir until it begins to soften and dissolve.
- Add tomato sauce, water, guava nectar, bay leaf, remaining 2 teaspoons sazón, the cumin, oregano, liquid smoke, soy sauce, and vinegar. Stir well to combine and cover the pot with a tight-fitting lid. Reduce heat to low and simmer sauce for 30 minutes. You should have about 1 1/2 cups. Taste sauce and add salt if you like.
NutritionView More
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| Calories410Calories from Fat230 |
| % DAILY VALUE |
| Total Fat26g40% |
| Saturated Fat9g45% |
| Trans Fat0g |
| Cholesterol125mg42% |
| Sodium770mg32% |
| Potassium780mg22% |
| Protein35g |
| Calories from Fat230 |
| % DAILY VALUE |
| Total Carbohydrate11g4% |
| Dietary Fiber2g8% |
| Sugars2g |
| Vitamin A10% |
| Vitamin C20% |
| Calcium4% |
| Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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