Pinchos de Pollo, Chicken Skewers

Total Time: 35 Min

Dinner
Summer
Grill

About this recipe

Steph is a Latina food creator who shares approachable recipes inspired by everyday cooking and her Salvadoran and Guatemalan roots. Her content blends comforting home-cooked meals with authentic storytelling, creating a relatable and welcoming experience for her audience.

Prep Time: 15 Min

Cook Time: 20 Min

Yield: 4 servings

Ingredients

  • 2 lbs boneless, skinless chicken thighs, cut into chunks
  • ⅓ cup Holland House® White Cooking Wine
  • ¼ cup fresh orange juice
  • 1 tbsp soy sauce
  • 4 garlic cloves, grated
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • ½ tsp black pepper
  • 1½ tsp kosher salt
  • 2 tbsp neutral oil

Directions

  1. Whisk together all marinade ingredients. Add the chicken and toss to coat. Cover and refrigerate for at least 2 hours, or overnight for best flavor. If using wooden skewers, soak them in water for 30 minutes.
  2. Thread the chicken onto skewers, shaking off any excess marinade. Grill over medium-high heat for 8–10 minutes per side, turning once, until charred and the chicken reaches an internal temperature of 165°F.
  3. Garnish with cilantro, cotija, and lime wedges. Serve immediately with your favorite salsa.