Chicken Pinchos Recipe: Skewered Spanish-Style Delight

This Spanish-style skewered chicken delivers bold flavors with minimal effort. The secret lies in a simple marinade that infuses every bite with garlic, paprika, and citrus.

I’ve perfected this method over years of summer grilling, ensuring tender meat with a smoky char. The key is letting the chicken marinate for at least 2 hours, allowing the spices to penetrate deeply.

Once grilled, the pinchos emerge juicy and aromatic, with edges that crisp up beautifully. Serve them straight off the skewers for a casual, communal meal.

Perfect for gatherings or a quick weeknight dinner, this dish brings Spanish tapas vibes to your table.

Ingredients for Chicken Pinchos

Bold Spanish flavors start with these pantry staples and fresh citrus for the marinade.

The chicken thighs make this dish—bone-in stays juicier but boneless is easier to skewer. I grab mine from Whole Foods or Costco when they’re on sale. Smoked paprika is non-negotiable (look for Spanish pimentón at specialty stores or online). Fresh citrus is key—those pre-squeezed bottles don’t cut it here. The olive oil? Use the good stuff you’d drizzle on bread (worth the extra dollar).

No smoked paprika? Regular paprika plus a pinch of cayenne gets you close. Short on time? Pre-minced garlic in a jar works (fresh is better but I won’t judge). Orange juice can be swapped for more lemon, or add a splash of lime for tang. Wooden skewers burning? Soak them longer or use metal ones—just remember they get hot. The marinade doubles as a sauce if you boil it first.

Marinated chicken keeps in the fridge for 2 days—any longer and the citrus starts to ‘cook’ it. Leftovers? Toss them in a tortilla for 3-4 days (they reheat surprisingly well). Skewers can be prepped ahead, but don’t thread the chicken until ready to grill (they dry out).

Step-by-Step Instructions for Chicken Pinchos

This method delivers juicy, flavorful skewers with that signature smoky Spanish flair.

Step 1: Prepare the Chicken and Skewers

Cut the 1.5 lb boneless skinless chicken thighs into 1-inch cubes. I like to trim off any excess fat first for even cooking. Place the cubes in a large bowl—this will be your marinating vessel.

Soak the 12 pieces wooden skewers in warm water for 30 minutes to prevent them from burning on the grill. While they soak, you’ll have time to start the marinade.

Step 2: Make the Spanish-Style Marinade

In a medium bowl, whisk together the 0.5 cup extra-virgin olive oil, 0.25 cup lemon juice, and 0.25 cup orange juice. The citrus will help tenderize the chicken while adding bright flavor.

Add the 6 cloves minced garlic cloves, 2 tsp smoked paprika, 1 tsp sweet paprika, 1 tsp ground cumin, 1 tsp dried oregano, 1.5 tsp kosher salt, and 1 tsp freshly ground black pepper. Toss in the 2 whole bay leaves (crushed) and whisk until fully combined. The marinade should be thick and fragrant.

Pour this mixture over the chicken cubes. Stir well to coat every piece evenly. I use my hands for this—it ensures every cube gets that flavor-packed marinade.

Step 3: Marinate for Maximum Flavor

Cover the bowl with plastic wrap and refrigerate for at least 4 hours, or ideally overnight. The longer the chicken marinated, the deeper the flavor penetration. I’ve found that 8 hours is the sweet spot for these pinchos.

About 30 minutes before grilling, remove the chicken from the refrigerator to bring it to room temperature. This ensures even cooking throughout each piece. Discard the bay leaves before skewering.

Step 4: Skewer and Grill to Perfection

Drain the chicken cubes, reserving the marinade. Thread 4-5 pieces onto each soaked skewer, leaving a little space between each cube for even cooking. Press the cubes firmly onto the skewers so they don’t spin during grilling.

Preheat your grill to medium-high heat. Brush the grates with oil to prevent sticking. Grill the pinchos for 3-4 minutes per side, turning occasionally, until the chicken is cooked through and has beautiful char marks. The internal temperature should reach 165°F.

Baste the pinchos with the reserved marinade during the first half of grilling for extra flavor. Stop basting once the chicken starts to cook through to prevent burning the sugars in the marinade.

Best Sauces and Condiments for This Dish

Classic Romesco

This nutty Spanish sauce is my top pick for pinchos. Blend 1 roasted red pepper, ¼ cup almonds, 1 garlic clove, 1 tbsp smoked paprika, 2 tbsp sherry vinegar, and ½ cup olive oil until smooth. The smokiness complements the chicken perfectly. 🔥

Garlic Mojito Sauce

A bright Cuban-inspired dip that cuts through the richness. Mince 4 garlic cloves with ¼ cup fresh mint and 2 tbsp lime juice. Stir in ½ cup Greek yogurt and 1 tbsp honey. I love how the cool mint balances the charred edges.

Spicy Aioli

Mix 1 cup mayo with 2 tbsp sriracha, 1 tbsp lemon juice, and 1 tsp smoked paprika. This creamy kick adds depth to every bite. For extra heat, add ½ tsp cayenne—I always keep a jar in my fridge for leftovers.

Citrus Chimichurri

Blend 1 cup parsley, ¼ cup cilantro, 3 garlic cloves, ¼ cup olive oil, 2 tbsp red wine vinegar, and zest of 1 lemon. The acidity brightens the dish beautifully. I drizzle it over the skewers right before serving.

Honey Mustard Glaze

Whisk 3 tbsp Dijon mustard with 2 tbsp honey and 1 tbsp olive oil. Brush it on during the last 2 minutes of grilling for a sticky, sweet crust. This is my go-to when I want a crowd-pleasing option.

Smoky Yogurt Dip

Stir 1 cup Greek yogurt with 1 tsp smoked paprika, ½ tsp cumin, and 1 tbsp lemon juice. The cool creaminess contrasts the smoky char. I add a pinch of salt to taste. ✨

Frequently Asked Questions