Manolo López is a Puerto Rican chef and cultural producer who shares his homeland's flavors through innovative dining experiences and community events.
Manolo Lopez (3)•
June 17, 2025
In a large bowl, mix the chicken (2 lb) with salt (1 ½ tsp), pepper (1 tsp), cumin (1 tsp), onion powder (1 tsp), turmeric (½ tsp), smoked paprika (1 tsp), lime juice (2 limes), and oil (3 Tbsp).
Cover and marinate in the fridge for at least 2 hours (overnight is best).
Thread marinated chicken onto skewers.
Grill over medium-high heat, turning occasionally, until cooked through and slightly charred, about 10–12 minutes.
Let rest for 5 minutes before serving.
In a bowl, gently toss all ingredients together.
Let sit for 10–15 minutes to allow flavors to meld.
Serve chilled or at room temperature over the grilled pinchos.
Subscribe to get my new recipes delivered to your inbox
