Ingredients with Measurements:
- 1 lb. boneless, skinless chicken thighs, cut into 1-inch cubes
- 1/4 cup olive oil
- 2 tbsp. lemon juice
- 2 tbsp. chopped fresh rosemary
- 1 tsp. salt
- 1/2 tsp. black pepper
- 8 wooden skewers, soaked in water for 30 minutes
Special equipment needed:
- Grill or grill pan
Step-by-step instructions:
1. In a large bowl, whisk together olive oil, lemon juice, rosemary, salt, and black pepper.
2. Add chicken cubes to the bowl and toss to coat evenly.
3. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 30 minutes or up to 4 hours.
4. Preheat grill or grill pan to medium-high heat.
5. Thread chicken cubes onto the soaked wooden skewers.
6. Grill the skewers for 8-10 minutes, turning occasionally, until the chicken is cooked through and slightly charred.
7. Remove from the grill and let rest for 5 minutes before serving.
Time:
Preparation time: 10 minutes
Marinating time: 30 minutes to 4 hours
Cooking time: 8-10 minutes
Temperature:
Grill or grill pan preheated to medium-high heat.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 270
Total fat: 17g
Saturated fat: 3g
Cholesterol: 105mg
Sodium: 630mg
Total carbohydrate: 2g
Dietary fiber: 0g
Total sugars: 0g
Protein: 27g
Substitutions for ingredients:
- Chicken thighs can be substituted with chicken breasts or pork tenderloin.
- Lemon juice can be substituted with lime juice or orange juice.
- Fresh rosemary can be substituted with dried rosemary or thyme.
Variations:
- Add diced bell peppers and onions to the skewers for a colorful and flavorful variation.
- Brush the skewers with a mixture of honey and soy sauce for a sweet and savory twist.
- Substitute the chicken with shrimp or beef for a different protein option.
Tips and tricks:
- Soak the wooden skewers in water for at least 30 minutes to prevent them from burning on the grill.
- Don't overcrowd the skewers to ensure even cooking.
- Let the chicken rest for a few minutes before serving to allow the juices to redistribute.
Storage instructions:
Leftover pinchitos can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the skewers on a baking sheet and bake in a preheated oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Arrange the skewers on a platter and garnish with fresh rosemary sprigs and lemon wedges.
Garnishes:
Fresh rosemary sprigs and lemon wedges.
Pairings:
- Serve with a side of grilled vegetables or a simple green salad.
- Pair with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Grilled vegetables, such as zucchini, eggplant, and bell peppers.
- Simple green salad with a lemon vinaigrette.
Troubleshooting advice:
- If the chicken is not cooked through, continue grilling for a few more minutes until fully cooked.
- If the chicken is dry, try marinating it for a longer period of time or brushing it with olive oil while grilling.
Food safety advice:
- Always wash your hands and surfaces thoroughly before and after handling raw meat.
- Use a meat thermometer to ensure that the chicken is cooked to an internal temperature of 165°F.
Food history:
Pinchitos are a popular Spanish dish that originated in the region of Andalusia. They are typically made with pork or chicken and are marinated in a mixture of olive oil, garlic, and spices before being grilled on skewers.
Flavor profiles:
The lemon and rosemary marinade gives these pinchitos a bright and herbaceous flavor, while the grilling process adds a smoky and slightly charred taste.
Serving suggestions:
Serve these pinchitos as a main course for a summer barbecue or as an appetizer for a tapas party.
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Region: Spanish