Chicken Skewers: Classic Spanish Pinchos Recipe

For the Marinade:

• 2 pounds boneless, skinless chicken thighs, cut into large chunks
• ⅓ cup 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 ground cumin
• 1 tsp smoked paprika
• 1 tsp dried oregano
• ½ tsp black pepper
• 1½ tsp kosher salt
• 2 tbsp neutral oil (vegetable, canola, or similar)

For Serving:

• Your favorite salsa
• Fresh chopped cilantro
• Ground cotija cheese
• Lime wedges

• Prepare the marinade: In a large mixing bowl whisk together the white cooking wine, fresh orange juice, soy sauce, grated garlic, garlic powder, onion powder, cumin, smoked paprika, dried oregano, black pepper, kosher salt and the neutral oil until well combined. The orange juice adds brightness and helps tenderize the meat, while the wine contributes depth and acidity.
• Add the chicken: Place the chicken thigh pieces into the bowl and toss thoroughly so every piece is evenly coated with marinade. Use your hands or a spoon to press the marinade into the meat for even coverage.
• Marinate: Cover the bowl and refrigerate for at least 2 hours. For best flavor and tenderness, marinate overnight. The longer time allows the citrus and wine to penetrate the chicken and the spices to develop fully.
• Prepare skewers: If you are using wooden skewers, soak them in water for at least 30 minutes to reduce the chance of burning on the grill. If using metal skewers, wipe them clean and lightly oil them.
• Thread the chicken: Remove the chicken from the marinade and allow excess liquid to drip off—too much surface marinade can cause flare-ups and uneven charring. Thread the pieces onto skewers, packing them close together but not so tight that they can’t cook evenly. Aim for similar-sized pieces so everything cooks at the same rate.
• Preheat and oil the grill: Preheat your grill or grill pan to medium-high heat. Clean the grates and oil them well to prevent sticking. A well-oiled grate also helps achieve attractive grill marks and even browning.
• Grill the pinchos: Place the skewers over direct heat and grill 8–10 minutes per side, rotating once or twice and closing the lid for a few minutes at a time. Cook until the exterior is deeply charred in spots and the internal temperature reaches 165°F (74°C). Cooking times vary by grill and thickness of the pieces—an instant-read thermometer is the most reliable way to check doneness.
• Rest and finish: Transfer the cooked skewers to a platter and let them rest for a few minutes. Sprinkle with freshly chopped cilantro and a light dusting of ground cotija cheese. Serve with lime wedges and your favorite salsa on the side for squeezing and dipping.