Enjoy these delicious Garlic Chicken Kebobs with a twist that's just right for summer! Monica’s recipe features a tangy and sweet pineapple pico de gallo that goes perfectly with the juicy marinated chicken.
Garlic Chicken Kebobs & Grilled Pineapple Pico de Gallo Recipe
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Yield:
4 servings
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Total Time:
4 hours 40 minutes
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Prep Time:
4 hours to marinate
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Cook Time:
40 mins
Ingredients
- 2 pounds of boneless, skinless chicken thighs, cut into cubes
For the mojo (garlic sauce):
- ⅓ cup of Mazola® Corn Oil
- 10 garlic cloves
- ½ an onion
- Juice of 4 sour oranges
- Juice of 1 lime
- 1 tablespoon of salt
- Pepper to taste
- 1½ tablespoons of dried oregano
- 2 teaspoons of cumin
- ½ cup of cilantro
For the pico de gallo:
- 3 plum tomatoes, diced
- 4 large slices of pineapple
- 2–3 tablespoons of Mazola® Corn Oil
- 1 cup of chopped cilantro
- ½ red onion, diced
- ½ a jalapeno, finely chopped
Instructions
For the mojo (garlic sauce):
- Step 1) Place all your mojo ingredients in a blender and blend on high for 2–3 minutes.
- Step 2) Add your cubed chicken thighs and mojo to a bowl, mixing together so every piece of chicken is well coated. Cover and refrigerate for at least 2 hours.
- Step 3) Thread the chicken onto the skewers, making sure that the chicken is packed snugly but not too tightly.
- Step 4) Set your grill to medium-high heat and place your chicken pinchos (or kebobs) on the grill. Grill for 15–20 minutes. Turn every few minutes to cook each side.
For the pico de gallo:
- Step 1) Brush your pineapple on both sides with Mazola® Corn Oil and place on the grill for 3–5 minutes, on each side. Take off the grill and dice it into 1-inch cubes.
- Step 2) Add all your pico de gallo ingredients into a bowl and mix. Serve with the chicken pinchos.
Recipe by Monica Leon of @mikabites
