Pinchos De Pollo Recipe
Chicken Brochette, Mojo Aioli, Almond Dukka
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Ingredients
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Chicken Brochette
Mojo Aioli
Almond Dukka
Method
Chicken Brochette
- 1
Prepare Chicken
Cut chicken thighs into 1.5-inch chunks. In a bowl, combine olive oil, minced garlic, lemon juice, smoked paprika, cumin, salt, and pepper. Add chicken and marinate for at least 30 minutes or up to 2 hours in the refrigerator.
- 2
Skewer Chicken
Thread marinated chicken chunks onto soaked wooden skewers.
- 3
Grill Chicken
Preheat grill or grill pan to medium-high heat. Grill chicken skewers for 10–12 minutes, turning occasionally, until cooked through and slightly charred.
Mojo Aioli
- 4
Prepare Mojo Aioli
In a blender or food processor, combine garlic, cilantro, lime juice, orange juice, mayonnaise, olive oil, salt, and cumin. Blend until smooth. Adjust seasoning to taste. Refrigerate until ready to serve.
Almond Dukka
- 5
Toast and Grind
In a dry skillet over medium heat, toast almonds until golden brown, about 5 minutes. Remove and let cool. In the same pan, toast coriander seeds, cumin seeds, sesame seeds, and peppercorns for 1–2 minutes until fragrant.
- 6
Grind Spices
Using a food processor or mortar and pestle, grind toasted almonds and spices with salt into a coarse mixture. Do not over-process; it should be crumbly, not a paste.
Assembly
- 7
Serve grilled chicken brochettes with a drizzle or side of mojo aioli and a generous sprinkle of almond dukka for texture and flavor.
