Pinchos (Puerto Rican Chicken Skewers) with Mango Salsa

Ingredients

For the Chicken Pinchos

• 2 pounds boneless, skinless chicken thighs, cut into 1.5-inch pieces
• 1 ½ tsp kosher salt
• 1 tsp black pepper
• 1 tsp ground cumin
• 1 tsp onion powder
• ½ tsp ground turmeric (curcuma)
• 1 tsp smoked paprika
• Juice of 2 limes
• 3 Tbsp canola oil

Ingredients

For the Mango Salsa

• 2 ripe mangos, diced
• ¼ cup finely diced red onion
• ¼ cup chopped fresh cilantro
• Juice of 1 lime
• 1 garlic clove, finely grated
• 1 tsp finely chopped jalapeño
• Pinch of sea salt
• 1 tsp olive oil

Method

Pinchos

1. In a large bowl, mix the chicken with salt, pepper, cumin, onion powder, turmeric, smoked paprika, lime juice, and oil.
   

2. Cover and marinate in the fridge for at least 2 hours (overnight is best).
   

3. Thread marinated chicken onto skewers.
   

4. Grill over medium-high heat, turning occasionally, until cooked through and slightly charred, about 10–12 minutes.
   

5. Let rest for 5 minutes before serving.

Mango Salsa

1. In a bowl, gently toss all ingredients together.
   

2. Let sit for 10–15 minutes to allow flavors to meld.
   

3. Serve chilled or at room temperature over the grilled pinchos.

Yield

Serves 4 to 5