Chuzos de Pollo con Tocineta (Chicken and Bacon Skewers)

by Erica Dinho on July 6, 2010

Chuzos de Pollo con tocineta

I love any type of “chuzos”, which is what we call kebabs or skewers in Colombia. It doesn’t matter if it’s beef, pork, chicken or seafood, I just love eating food grilled on a stick. Don’t you?

To make a good Colombian chuzo, you need a good marinade. I used a combination of cumin, cilantro, salt, pepper, garlic, onions, scallions and olive oil for my marinade. This marinade is great to season any type of chuzos. It is popular in Colombia to add a small arepa and a salted potato to the chuzos tip, but you can serve them with just potato if you don’t have arepa.

Buen provecho!



(2 servings)

  • 2 tablespoons olive oil
  • 2 garlic cloves, minced
  • 1 Tbs. minced fresh cilantro
  • 1/4 cup onion,finely chopped
  • 1 scallion, finely chopped
  • 1/2 teaspoon ground cumin
  • Salt and pepper
  • 1 lb. boneless, skinless chicken breasts, cut into pieces
  • 6 slices of bacon, cut into pieces


  1. In a large bowl, combine the oil, garlic, cilantro, onion, scallion, cumin, salt and pepper. Stir in the chicken. Cover and marinate in the refrigerator for about 3 hours or overnight.
  2. Meanwhile, preheat a gas grill. Place the entire wooden skewers in water and let stand for at least 30 minutes.
  3. When the grill is hot, drain the skewers. Wrap the chicken chunks with bacon and thread onto skewers so that the bacon is secured.
  4. Adjust the grille so that the permimeter burners remain on and the burners at the center of the grille are turned off, or a similar configuration (follow directions as closely as possible if not using a gas grille).
  5. Place the skewers on the perimeter of the grill rack directly over the flame. Grill, turning the skewers once or twice, until the chicken is browned, about 5 minutes total.
  6. Move the skewers to the center of the grill rack so they are not directly over the flame. Cover the grill and cook, turning the skewers occasionally, until the chicken is opaque throughout and the juices run clear, 10 to 15 minutes more.
  7. Transfer the skewers to a platter or individual plates and serve with lime wedges and your favorite vegetables.
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{ 13 comments… read them below or add one }

1 Belinda @zomppa July 6, 2010 at 12:08 PM

Great marinade – meat on a stick. YUM.


2 Adriana July 6, 2010 at 12:37 PM

Erica, did you miss to include the eggplant, the red bell peppers and the additional onion mentioned on step 1 as part of the ingredients?

Besides this, it looks like a great recipe for this summer.


3 Erica July 6, 2010 at 1:49 PM

Adriana- Thank you. That was a mistake ;-)


4 Baking is my Zen July 6, 2010 at 3:24 PM

Skewers are FUN to ear!



5 Anna July 6, 2010 at 8:53 PM

Chicken wrapped with bacon, what could be better, and the marinade sounds divine. yummm


6 Juliana July 7, 2010 at 12:52 AM

Erica, the chicken looks fabulous…sure very tasty with all the flavors in it…great presentation!


7 norma July 7, 2010 at 9:11 AM

I have always eaten this version without the onions, peppers and tomatoes. The chicken is juicy due to the “tocineta”. Great job!


8 grace July 7, 2010 at 9:46 AM

i’ve found that i can enjoy some foods that i don’t like plain simply by piercing them with a skewer and grilling them up–it’s like magic. :)


9 Jenn (Jenn's Menu and Lifestyle Blog) July 7, 2010 at 11:03 AM

Those look tasty!



10 Erica July 7, 2010 at 12:11 PM

Thank you guys!


11 Sandra G July 7, 2010 at 3:28 PM

I Love To Grill Kebabs In The Summer They Are Fun, Fast And Fabulous To Eat! My Husband Calls Them Anticuchos!


12 Chris July 7, 2010 at 7:31 PM

Oh my, I love these skewers…errr….chuzos! Bacon and chicken are a perfect pair.


13 Oysterculture July 9, 2010 at 9:05 AM

If you tell me it comes on a skewer I’m sold, this just sounds yummy. Perfect summer food.


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