Can I bake these chicken skewers instead of grilling?
Yes, you can bake them at 400°F (200°C) for 20-25 minutes, flipping halfway through, until cooked.
LUNCH
Honduran Grilled Chicken Skewers with Chimol (Pinchos de Pollo)
These Honduran-inspired grilled chicken skewers are marinated in a vibrant blend of spices, then perfectly grilled and served with a fresh, zesty chimol salsa. It's a flavorful and light meal perfect for lunch or a casual dinner.
HOW TO MAKE IT
Let's cook.
01
In a medium bowl, combine the chicken cubes, 1 tablespoon of olive oil, cumin, smoked paprika, oregano, salt, and black pepper. Mix well to ensure the chicken is evenly coated. Let marinate for at least 15 minutes at room temperature, or up to 30 minutes in the refrigerator.
02
While the chicken marinates, prepare the chimol. In a separate small bowl, combine the diced tomatoes, diced white onion, chopped fresh cilantro, and lime juice. Stir gently to combine and set aside.
03
Thread the marinated chicken onto metal or pre-soaked wooden skewers, about 4-5 pieces per skewer.
04
Preheat a grill or grill pan to medium-high heat. Lightly brush the grill grates with the remaining 1 tablespoon of olive oil to prevent sticking.
05
Place the chicken skewers on the hot grill. Cook for 3-4 minutes per side, turning occasionally, until the chicken is cooked through and has nice grill marks. The internal temperature of the chicken should reach 165°F (74°C).
06
Remove the skewers from the grill and let them rest for 2 minutes.
07
Serve the Honduran Grilled Chicken Skewers immediately with the fresh chimol salsa on the side.
About This Recipe
These Honduran-inspired grilled chicken skewers are marinated in a vibrant blend of spices, then perfectly grilled and served with a fresh, zesty chimol salsa. It's a flavorful and light meal perfect for lunch or a casual dinner.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For extra flavor, marinate the chicken overnight. If using wooden skewers, soak them in water for at least 30 minutes before threading to prevent burning.
Easy Substitutions
You can substitute chicken breast for thighs, adjusting cooking time as needed. For a vegetarian option, use firm tofu or halloumi cheese. Bell peppers or zucchini can be added to the skewers for extra vegetables. If fresh cilantro is unavailable, use fresh parsley.
Storage & Reheating
Store leftover chicken skewers and chimol separately in airtight containers in the refrigerator for up to 3 days. Reheat chicken gently on a stovetop or in a microwave.
Serving Suggestions
Serve these pinchos with warm corn tortillas or a side of fluffy white rice. They also pair wonderfully with a simple green salad or a side of refried beans. For a complete Honduran experience, offer a dollop of sour cream or crema.
Common Mistakes
Overcooking the chicken will result in dry skewers; use a meat thermometer to ensure it reaches 165°F (74°C) and no higher. Not soaking wooden skewers can cause them to burn on the grill. Forgetting to oil the grill grates can lead to chicken sticking. Making the chimol too far in advance can make it watery; prepare it just before serving. Not seasoning the chicken adequately will result in bland skewers.
Frequently Asked Questions
What is chimol?
Chimol is a fresh, uncooked salsa common in Central America, similar to pico de gallo, typically made with diced tomatoes, onions, cilantro, and lime juice.
Can I make the chimol spicy?
Absolutely! Add 1/2 of a finely diced jalapeño or serrano pepper to the chimol for a spicy kick.
What kind of skewers should I use?
Metal skewers are reusable and don't require soaking. If using wooden skewers, soak them in water for at least 30 minutes before use to prevent burning.
MORE TO KNOW
The key to juicy grilled chicken is not to overcook it. Using chicken thighs helps maintain moisture, but always monitor the internal temperature. The chimol is best made fresh just before serving to preserve its vibrant flavors and crisp texture. A good quality olive oil will enhance both the marinade and the chimol.
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