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Pinchos de Pollo
This recipe was prepared by Chef John Maxwell on Real Virginia, Virginia Farm Bureau’s weekly television program.
Maxwell, a certified executive chef, culinary educator and member of the American Academy of Chefs, shares delicious seasonal recipes in a Real Virginia segment sponsored by Virginia Grown, a program of the Virginia Department of Agriculture and Consumer Services.
Pinchos de Pollo
2 bay leaves
½ teaspoon salt
1 envelope sazón
1 tablespoon dried oregano
2 pounds boneless chicken thighs
2 tablespoons olive oil
1 teaspoon adobo powder
½ cup sweet barbecue sauce
Crush bay leaves into powder. To that powder add salt, sazón and oregano. Set aside.
Flatten and slice the chicken thighs into 3" or 4" strips. Thread the meat onto metal or pre-soaked wooden skewers.
Brush each skewer of chicken with olive oil, lightly covering the meat. Sprinkle the adobo powder onto the meat, followed by the previously prepared spice mixture.
Grill skewers until meat is well done. Shortly before taking them off the heat, brush them with barbecue sauce to add some sweetness. Skewers also can be baked or cooked in open skillet.