Grilled chicken pintxos
Recipe
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10 minutes
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40 minutes
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50 minutes
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12-16 pieces
Pintxos? They’re quick and easy to make on your Big Green Egg. Once the chicken is marinated and your kamado is at the right temperature, this recipe for grilled chicken pintxos will be ready in just 15 to 20 minutes. Traditionally, you’d eat them in a bar in the Basque Country, but they’re just as delicious when enjoyed at home!
INGREDIENTS
Pintxos
- 750 g chicken thigh fillet
- 12–16 slices of baguette
- olive oil, for coating
Marinade
- 1 clove of garlic
- ½ lemon
- 4 tbsp olive oil
- 2 tsp sweet paprika powder
- 1 tsp salt
- ½ tsp black pepper
Garnish
- 2–3 sprigs of parsley
- ½ lemon (optional)
IN ADVANCE
- Cut the chicken thigh fillet into 3-centimetre cubes and place them in a bowl.
- For the marinade, peel the garlic and finely chop the clove. Squeeze the juice from half a lemon. Mix all the marinade ingredients together.
- Mix the marinade into the chicken, then cover and leave to marinate in the fridge for approx. 2 hours.
METHOD
- Light the charcoal in the Big Green Egg and heat, with the cast iron grid in place, to a temperature of 180–200°C. Meanwhile, thread the marinated chicken cubes onto skewers.
- Place the skewers on the grid and close the lid of the kamado. Grill the chicken skewers for 5–6 minutes, turn them over and grill for another 5–6 minutes. Meanwhile, coat both sides of the slices of baguette with olive oil and grill them for about 1 minute per side. Close the lid of the kamado after each step. In the meantime, pluck the leaves from the sprigs of parsley and chop them coarsely. If you’re using the lemon half, cut it into thin slices.
- Arrange the slices of baguette on a serving dish. Remove the chicken cubes from the skewers and thread two chicken cubes onto each cocktail stick. Insert each stick into a slice of bread. Garnish with the parsley and, if desired, the lemon.
Fancy making more pintxos? Then check out this recipe for vegetarian pintxos.
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