Pinchos de Pollo
These juicy, charred chicken skewers are marinated in a citrusy blend of white cooking wine, fresh orange juice, soy sauce, and warm spices until deeply flavorful and tender. Grilled until caramelized on the outside and finished with cilantro, cotija, and lime, they're the kind of easy, crowd-pleasing meal that works for everything from weeknight dinners to backyard cookouts.
Equipment
- Skewers
- Whisk
Ingredients
For the Marinade:
- 2 pounds boneless skinless chicken thighs, cut into large chunks
- ⅓ cup Holland House White Cooking Wine
- ¼ cup fresh orange juice
- 1 tbsp soy sauce
- 4 garlic cloves, finely 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
For Serving:
- Your favorite salsa
- Fresh chopped cilantro
- Ground cotija
- Lime wedges
Instructions
- In a large bowl, whisk together the Holland House White Cooking Wine, orange juice, soy sauce, grated garlic, garlic powder, onion powder, cumin, smoked paprika, oregano, black pepper, salt, and oil until fully combined.
- Add the chicken chunks and toss until every piece is completely and evenly coated. Cover and refrigerate for at least 2 hours — overnight is even better and makes a noticeable difference in flavor and juiciness.
- If using wooden skewers, soak them in water for at least 30 minutes before grilling so they don’t burn.
- Remove the chicken from the marinade and shake off any excess — too much left on the surface can cause flare-ups and uneven charring. Thread the chicken onto skewers, packing the pieces close together so they stay juicy on the grill.
- Preheat the grill to medium-high heat and make sure the grates are clean and well oiled. Grill the pinchos 8–10 minutes per side, closing the lid for a few minutes each time, until deeply charred and cooked through to 165°F internally.
- Transfer to a platter, sprinkle with fresh chopped cilantro and a dusting of ground cotija, and finish with lime wedges on the side. Serve immediately with your favorite salsa.
Notes
• Pack the chicken pieces tightly together on the skewer, gaps between pieces expose more surface area and dry the chicken out faster on the grill.
• Overnight marinating is worth the wait. The cooking wine and citrus tenderize the chicken and let the spices penetrate much deeper than a 2 hour soak.
• Shake off excess marinade before grilling. A heavy coating left on will burn on the grates before the chicken chars properly.
• Use chicken thighs over breasts, they stay juicier and more forgiving on high heat, which matters for skewers that cook directly over flame.
• Overnight marinating is worth the wait. The cooking wine and citrus tenderize the chicken and let the spices penetrate much deeper than a 2 hour soak.
• Shake off excess marinade before grilling. A heavy coating left on will burn on the grates before the chicken chars properly.
• Use chicken thighs over breasts, they stay juicier and more forgiving on high heat, which matters for skewers that cook directly over flame.
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