Half & Half


Half & Half


Half & Half


Just Eats 524 - Marinated Chicken Pincho Skewers recipe

Source: Powerhouse Productions / CLEO TV


  • 3 lbs. boneless skinless chicken thighs (cut in half optional)
  • 1 tbs adobo
  • 2 tsp sazon
  • Salt to taste
  • Pepper to taste
  • 3 tsp dried oregano
  • 2 tbs olive oil
  • 16 wooden skewers pre-soaked over night


For the Chicken Pincho Skewers:

  1. Place chicken thighs in large bowl and coat with adobo, and sazon making sure all pieces are seasoned to taste.
  2. Next take 2 of the presoaked skewers and poke through the chicken thigh, folding the chicken back in forth until the whole thigh is on the skewers. repeat the process until all skewers are complete.
  3. Take a grill pan and place over medium high and coat with olive oil. Place each skewer on the grill pan and cook for 3 minutes on each side until chicken gets a golden brown/ caramel color.
  4. Baste each skewer with the tamarind glaze and place chicken back on the grill for 1 -2 minutes. And serve.

For Marinade Sauce:

1⁄2 cup tamarind paste 1⁄2 cup honey 1⁄2 cup fish sauce 1 birds eye chili pepper diced 1 inch piece of ginger (grated) 4 cloves of garlic (grated) 1. Place a small sauté pan over low heat and add the fish sauce, tamarind paste, honey, diced birds eye chili peppers, ginger, and garlic. Mix well until all ingredients are evenly mixed and marinade is smooth. Set aside until ready to use.