These brochetas de pollo or Mexican chicken skewers are flavorful, juicy, and perfect for a summer cookout! The marinated chicken along with the crispy vegetables, and tangy pineapple makes a simple, yet delicious dish.
Brochetas de pollo is a popular Mexican dish that consists of pieces of marinated chicken threaded onto skewers along with various vegetables and sometimes fruits.
The term “brochetas” refers to the skewering method used to cook and serve some foods, while “pollo” stands for chicken, so brochetas de pollo literally means chicken skewers in English.
To make this recipe, the chicken and other ingredients are marinated beforehand to enhance the flavor. The marinade used for brochetas de pollo helps to tenderize the chicken and infuse it with delicious flavors.
The skewers are then grilled or roasted until the chicken is cooked through and the vegetables are charred and tender.
Brochetas de pollo are a favorite at my house along with brochetas de camarón. I love to serve them as a main course with a side of guacamole, cilantro lime rice, salad, and salsa.
Ingredients
Chicken: You can use breast or chicken thighs cut into 1 ½ inch cubes. Remove any excess fat before cutting.
Pineapple: Use fresh pineapple and make sure to cut it into the same size as chicken.
Bell peppers: You can use red bell peppers or an assortment of green, red, and yellow bell peppers for a colorful presentation.
Spices & Seasonings: Garlic powder, ground cumin, oregano, chili powder, salt, and pepper.
Lime: Fresh lime juice is used for the marinade and to serve the brochetas.
Oil: Use mild-flavored vegetable oil for making the marinade and cooking the skewers. I used sunflower oil.
How To Make Brochetas De Pollo
- Add garlic, cumin, oregano, chili powder, salt, and pepper to a bowl or a dish and mix to combine.
- Add the chicken cut into small cubes to the marinade and toss until they are perfectly coated.
- Cover the bowl with a lid or plastic wrap and let the chicken marinate in the refrigerator for at least 30 minutes, or preferably up to 2 hours to allow the flavors to develop.
- Preheat your grill to medium-high heat.
- Thread the marinated chicken pieces onto the skewers, alternating with the bell peppers, and pineapple chunks. Leave a little space between the pieces to ensure even cooking.
- Brush the skewers with a little olive oil to prevent sticking to the grill.
- Place the skewers on the grill and cook for about 10-12 minutes, turning occasionally, until the chicken is cooked through and the bell peppers are slightly tender.
- Once cooked, remove the brochetas de pollo from the heat and let them rest for a few minutes covered with foil.
- Serve with salsa roja and lime wedges. Scroll down for more suggestions to serve this recipe.
Top Tips
- Use boneless, skinless chicken breasts or chicken thighs for skewers. They are easier to cut into bite-sized pieces and cook evenly.
- Marinating the chicken not only adds flavor but also helps tenderize the meat and make it juicier. Allow the chicken to marinate for at least 30 minutes or up to a few hours in the refrigerator for better flavor.
- Cut the chicken into uniform, bite-sized pieces to ensure even cooking. This helps to prevent some pieces from overcooking while others remain undercooked.
- If you’re using wooden skewers, soak them in water for about 30 minutes prior to grilling. This prevents the skewers from burning on the grill.
- Leave a little space between each piece of chicken and vegetables to allow for even cooking.
- Ensure your grill is preheated to medium-high heat before placing the skewers on it. This helps to sear the chicken and locks in the moisture.
- Use a brush or lightly greased paper towel to lightly oil the grill grates before placing the skewers to prevent sticking.
- The cooking time may vary depending on the size of the chicken pieces, so keep an eye on them to avoid overcooking.
- Once cooked, remove the skewers from the heat, cover them with foil, and allow them to rest for a few minutes. This helps the juices redistribute, resulting in more tender and flavorful chicken.
Serving Suggestions
Serve brochetas de pollo on a platter with some sides on various bowls so everyone can arrange their own plate.
Mexican red rice, refried beans, or ensalada de coditos are some of the dishes I suggest serving along with chicken brochetas.
Or you can also let everyone assemble their own tacos by filling tortillas de harina with pieces of chicken from the skewers and adding desired toppings like salsa, guacamole, and any other favorite Mexican condiments or garnishes such as pickled onions, shredded lettuce, or grilled corn.
Store & Reheat
To store brochetas de pollo leftovers allow them to cool down first then transfer them to a container with a tight lid and store them in the fridge for 2-3 days.
You can remove the chicken, vegetables, and pineapple from the skewers for easier storage.
Reheating
To reheat, you can briefly place them on a hot grill or a skillet with a little oil and warm them up over medium heat on the stovetop.
Please note that chicken and vegetables can lose some of their texture and flavor when reheated, so they might not be as good as when freshly cooked, but they will be delicious anyway.
FAQ
What is pollo?
“Pollo” is the Spanish word for “chicken.” It refers to the meat of domesticated chickens, which is widely consumed around the world and can be found in a wide range of Mexican dishes, including chicken skewers, chicken stews, chicken tacos, and more.
What is pinchos de pollo in English?
“Pinchos de pollo” is the other Spanish term for brochetas de pollo which translates to “chicken skewers” in English. It refers to chicken pieces that are threaded onto skewers and cooked, often grilled or roasted. They are also known as chicken kabobs.
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Print Recipe
Brochetas De Pollo
Equipment
- skewers wooden or metal
Ingredients
- 2 pounds boneless skinless chicken (cut into 1 ½ inches cubes)
- 1 large red bell pepper (cut into 1 ½ inches cubes)
- 2 cups fresh pineapple (cut into 1 ½ inches cubes)
For the marinade
- 1 teaspoon garlic powder
- ½ teaspoon ground cumin
- ½ teaspoon oregano
- ½ teaspoon chili peppers (or hot paprika)
- 1 lime (juice)
- 2 Tablespoons sunflower oil
- salt and pepper (to taste)
Instructions
- Add all the marinade ingredients to a bowl or a dish and mix to combine.
- Add the chicken cubes to the marinade and toss until they are perfectly coated.
- Cover the bowl with plastic wrap and let the chicken marinate in the refrigerator for at least 30 minutes, or preferably up to 2 hours to allow the flavors to develop.
- Preheat your grill to medium-high heat.
- Thread the marinated chicken pieces onto the skewers, alternating with the bell peppers, and pineapple chunks. Leave a little space between the pieces to ensure even cooking.
- Brush the skewers with a little olive oil to prevent sticking to the grill.
- Place the skewers on the grill and cook for about 10-12 minutes, turning occasionally, until the chicken is cooked through and the bell peppers are slightly tender.
- Once cooked, remove the brochetas de pollo from the heat and let them rest for a few minutes covered with foil.
- Serve with tortillas, salsa, and green salad.
Notes
- Cut the chicken into equal bite-sized pieces to ensure even cooking.
- Leave the chicken to marinate for at least 30 minutes or up to a few hours in the refrigerator for best flavor.
- If you want to use wooden skewers, soak them in water for 30 minutes prior to grilling. This prevents the skewers from burning on the grill.
- Make sure your grill is preheated to medium-high heat before placing the skewers on it. This helps to sear the chicken and locks in the moisture.
These brochetas de pollo are a delicious twist on traditional chicken skewers! The marinated chicken, grilled to perfection, is tender and flavorful. Paired with colorful veggies, it’s a complete and wholesome meal. Whether you’re hosting a BBQ or looking for a quick dinner option, these skewers are sure to impress with their amazing taste!