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Pinchos de Pollo

My friend Amanda Torres from The Curious Coconut came out with her first print cookbook called, Latin American Paleo Cooking!  Isn’t the cover so beautiful.  I love the unique theme of this cookbook and I know you will too!

My review copy arrived literally an hour before I left for my flight to California.  I flipped through it fast and then when I arrived in San Francisco I was able to view my friend Marilee’s advance copy.

We decided to make the Arañitas!  Also known as “little spiders” found on page 79.  It is green plantain that you shred and form into patties and then fry and eat as an appetizer or side dish.  It’s such an easy recipe.  We dipped them into guacamole and they were sooo good!

A lot of the recipes use plantain.  Lucky for me I love this starch.

The recipes also come with an AIP suggestion.  Amanda is well known for her AIP recipes and you’ll find plenty of AIP substitutions in this cookbook.

I decided to share this simple but delicious chicken recipe, Pinchos de Pollo, from Latin American Paleo Cooking.  I hope you enjoy it!

Pinchos de Pollo

Marinated Grilled Chicken Kebabs – A Puerto Rico dish

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!

Reprinted with permission from Latin American Paleo Cooking by Amanda Torres with Milagros Torres, Page Street Publishing Co. 2017. Photo credit: Toni Zernik

Serves 3 to 4

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 

1½  lb (680 g) boneless, skinless chicken breast

Directions:

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.

AIP compliant: Omit the black pepper.

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