Puerto Rican Marinated Grilled Chicken Kebabs (Pinchos de Pollo)

Step 1

If you plan on using wooden skewers, start soaking them at least 30 minutes before grilling.

Step 2

In a bowl, combine the garlic, salt, pepper, oregano, oil, and lime juice, and stir to form a paste.

Step 3

Cut chicken breasts into 1-inch pieces and place in a shallow bowl, container with a lid, or a gallon-sized ziptop bag. Pour the marinade over the chicken and stir to continue. Cover the chicken and refrigerate for at least 2 hours, up to overnight.

Step 4

Prepare a grill for direct cooking over medium heat.

Step 5

Thread the chicken on to the skewers, but not too tightly.

Step 6

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, 8-10 minutes total, turning once or twice during cooking. Take care to not overcook.

Step 7

Remove from the grill and serve immediately.