Pinchos de Pollo de Yaz (chicken kebabs/skewers)

Description

Serving: ~12 skewers, 5 pieces of chicken/skewer

Procedure:

1. Put 2″ chicken pieces in a large glass bowl and add all ingredients.
2. Mix thoroughly and marinate overnight in the fridge, covered in saran wrap.
3. The next day, thread the chicken onto the skewers. About 5 pieces per skewers.
   1. Note: If using bakboo skewers, soak them in water for at least 1 hour before using them to keep them from burning up on the grill.
4. Heat grill to medium heat (300-400F max), and lay the pinchos in a single layer along the grates.
5. Grill tghe pinchos for ~10 minutes on one side, until the chicken has grill marks.
6. Flip the pinchos onto the other side and grill for ~10 more minutes, or until internal temperature reaches ~165F.
7. When the pinchos are cooked, slather them with your favorite BBQ sauce.
8. Serve with some franch bread slices, or fried plantains.