Pinchos de Pollo (Achiote Chicken Skewers)
Juicy, flavorful, and incredibly simple, these Pinchos de Pollo or Achiote Chicken Skewers come together with everyday spices and a bright citrusy marinade. They’re the kind of recipe you can throw together on a weeknight but also serve when grilling for friends. With bold Latin-inspired flavors and tender grilled chicken, this is a go-to dish you’ll want all summer (and honestly, all year long)!
What are Pinchos de Pollo?
Pinchos de pollo are Latin American–style chicken skewers made with achiote marinated chunks of chicken threaded onto sticks and grilled until tender and lightly charred.
Where I come from, in Loja, Ecuador, pinchos are extremely popular! I dream about the street food from Loja on a frequent basis. And these specific pinchos bring me back home. They have a bold seasoning, smoky flavor, and easy portability, so you can grab them and go! I use orange juice, garlic, achiote, and cumin for a vibrant, savory marinade that keeps the chicken juicy.
The word pinchos originally comes from Spain and the Basque Country, and is used for meats cooked on skewers in many Latin countries, from Ecuador to Puerto Rico. They are also known as brochetas, which is a more universally used Spanish word for skewers. In Peru and Bolivia, they call them anticuchos. In Mexico, they are known as alambres. In Colombia, and northern Ecuador, they are also known as chuzos.
Chicken Kabobs vs Chicken Skewers
While “kabobs” and “skewers” are often used interchangeably, there are a few differences. Chicken kabobs typically include meat threaded alongside vegetables like bell peppers, onions, or zucchini, and they’re often seasoned with Middle Eastern or Mediterranean spices.
Chicken skewers, like these pinchos de pollo, focus primarily on the marinated chicken itself (though you can add veggies if you want), resulting in a simpler skewer. The style, seasoning profile, and cultural roots set them apart, even if the cooking method is similar.
Ingredient Notes
- Chicken: Use boneless chicken thighs for extra juiciness or chicken breast for a leaner option. Cut into medium, evenly sized chunks for even cooking.
- Orange Juice: Adds brightness and balances the savory spices. If you have naranja agria (bitter orange), it gives an even more authentic flavor.
- Oil: Helps the marinade cling to the chicken and keeps it tender on the grill. Any neutral oil works.
- Garlic: Crushed garlic adds bold, aromatic flavor, don’t skimp!
- Achiote Powder: Adds a beautiful color. Substitute with sweet paprika powder in a pinch!
- Ground Cumin: Warm, savory, and essential for Latin-style grilled chicken.
- Salt & Pepper: Season to taste.
- Optional Bell Peppers or Onions: Thread onto the skewers for extra color and texture, if you want!
- To Serve: Serve with my jalapeño cilantro salsa, aji criollo or cilantro chimichurri!
Tips for the Best Chicken Skewers
- Marinate long enough for flavor. A minimum of two hours is ideal, but if you have enough prep time, letting the chicken sit overnight makes it even more flavorful and tender.
- Soak wooden skewers to prevent burning. This step keeps the sticks from catching fire on the grill and ensures the chicken cooks evenly without scorching the ends.
- Cut the chicken into evenly sized pieces. Uniform chunks cook at the same rate, ensuring the chicken pinchos stay juicy instead of overcooked in some areas and raw in others.
- Baste while grilling for extra flavor. Reserve a small amount of marinade before adding the raw chicken and brush it on as the skewers cook for more color and moisture.
- Keep the grill at medium heat. If the grill is too hot and the outside will burn before the inside cooks. Medium heat gives you a perfect char with a juicy center.
How to Serve Achiote Chicken Skewers (Pinchos)
Serve these chicken skewers hot off the grill with a side of sauces! I like them with cilantro chimichurri, jalapeño cilantro sauce, or a classic ají criollo. They pair beautifully with rice, grilled corn on the cob, and an avocado and tomato salad, Or you can tuck them into tortillas for a quick taco-style meal. As an appetizer, arrange the pinchos on a platter with dipping sauces!
Frequently Asked Questions
Can I use chicken breasts instead of thighs?
Absolutely. Chicken breasts work great, just be careful not to overcook them, as they dry out faster than thighs!
How long should I marinate the chicken?
I recommend marinating the chicken pieces for least 2 hours, but 6 to 12 hours gives the best flavor. Avoid marinating for more than 24 hours to prevent the citrus from breaking down the meat!
How do I store these chicken skewers?
Store leftover chicken skewers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or in the oven until warmed through. You can also freeze the cooked chicken (removed from the skewers) in a freezer-safe bag for up to 2 months. Thaw in the refrigerator, then reheat gently on the stovetop or in the oven.
Pinchos de Pollo (Achiote Chicken Skewers)
Ingredients
- 1 kg chicken can use breast or boneless thighs, cut into medium size chunks
- 4 tbs orange juice can also use naranja agria or bitter orange juice if available
- 1 tbs oil
- 8-10 garlic cloves crushed
- 2 tsp achiote powder
- 2 tsp ground cumin
- Salt and pepper
- Optional – Onion and bell pepper slices
Instructions
- Mix the orange juice, olive oil, garlic, achiote, cumin, salt and pepper together to make a marinade. You can save a bit of the marinade for basting the chicken while grilling.
- Season the chicken pieces with the marinade and refrigerate for a couple of hours.
- If using wood skewers, soak them in water while the chicken marinates. Soaking the skewers will prevent them from burning on the grill.
- Slide the meat onto the skewers, you can also add bell pepper or onion slices if you want.
- Grill the chicken skewers on both sides until done, depending on your grill, this should take 15-20 minutes.
- Rotate and turn the skewers often, baste with the reserved marinade (not the one used on the raw chicken). You can use a thermometer to check the internal temperature of the chicken (165F for breasts and 175F for thighs).
- Serve warm from the grill with ají hot sauce or other sauces.
Step by step preparation photos for pinchos de pollo or achiote chicken skewers:
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