Pinchos - Tapas restaurant discovery

A tapas-generating app? Yes! At Pincho Nation's restaurants, you do everything in the app; reserve tables, check the menu, order, and pay. It's also where you can join The Society, a club for those who love Pincho Nation! In The Society, you can collect bonus points that can be exchanged for free tapas and access news and other special offers from both us and our partners. Welcome!

Key Tips for Making Pinchos

Marinate for Flavor: Use a marinade that includes olive oil, adobo, sazón, oregano, garlic powder, and vinegar. Marinate the chicken for at least one hour, but overnight is ideal for deeper flavor infusion.

Choose the Right Chicken: Opt for boneless, skinless chicken thighs cut into 1-inch cubes. They stay moist and flavorful during grilling compared to chicken breasts.

Soak Skewers: If using bamboo skewers, soak them in water for at least an hour before grilling to prevent burning.

Threading the Skewers: Thread the marinated chicken onto the skewers without overcrowding. Leave some space between pieces to ensure even cooking.

Grilling Technique: Preheat your grill to medium heat and grill the skewers in a single layer. Cook for about 10-15 minutes, turning occasionally and brushing with BBQ sauce to enhance flavor and moisture.

Check Doneness: Ensure the chicken reaches an internal temperature of 170-175°F (75-80°C) for safe consumption. Use a meat thermometer for accuracy.

Serve with Traditional Sides: Serve Pinchos with slices of crusty bread or fried plantains (tostones) for a complete meal experience, as is traditional in Puerto Rico.

Experiment with Sauces: While BBQ sauce is commonly used, consider trying a guava BBQ glaze or a mixture of BBQ sauce with Thousand Island dressing for a unique twist.

Add Vegetables: For added flavor and nutrition, incorporate bell peppers and onions between the pieces of chicken on the skewers.

Enjoy Responsibly: Always use separate utensils for raw and cooked foods to avoid cross-contamination.