Manuel
Transport your taste buds to the sun-drenched streets of Seville with these golden chicken skewers. Every bite offers a luxurious blend of aromatic saffron and the sophisticated sweetness of premium Sherry wine!!
What you need
For the Chicken
- 1.5 lbs Boneless chicken thighs, cut into 1-inch cubes
- 3 tbsp Extra virgin olive oil
- 2 cloves Garlic, minced
- 1 tsp Smoked Spanish paprika (Pimentón)
- Salt and freshly cracked black pepper to taste
For the Saffron-Sherry Glaze
- 1/2 cup Dry Sherry wine (Fino or Amontillado)
- 1 large pinch Saffron threads, lightly crushed
- 2 tbsp Wildflower honey
- 1 tsp Lemon zest
To Garnish
- Fresh parsley, chopped
- Toasted Marcona almonds, crushed
💡 Pro Tip: To get the most vibrant color and flavor from your saffron, “bloom” the threads in a tablespoon of warm sherry for 5 minutes before adding it to the rest of the glaze ingredients.
Directions
- Marinate: In a large bowl, toss the chicken cubes with olive oil, minced garlic, smoked paprika, salt, and pepper. Let sit for at least 15 minutes.
- Skewer: Thread the chicken pieces onto small wooden skewers (previously soaked in water to prevent burning).
- The Glaze: In a small saucepan, combine the Sherry, saffron, honey, and lemon zest. Bring to a simmer over medium heat and reduce by half until it reaches a syrupy consistency.
- Sear: Heat a grill pan or cast-iron skillet over medium-high heat. Sear the chicken pinchos for 3-4 minutes per side until charred and cooked through.
- Glaze: During the last minute of cooking, generously brush the saffron-sherry reduction over the chicken, allowing it to caramelize and bubble.
Achieving the Perfect Glaze
The secret to “Pinchos de Pollo al Jerez” is the reduction process. You want the glaze to be thick enough to coat the back of a spoon. If the sauce is too thin, it will run off the skewers; if it’s too thick, it can burn. Look for a deep amber color and large, slow-popping bubbles in the pan—that is the sign that the sugars have concentrated perfectly into a sticky, savory nectar.
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🔄 Variation: For a different protein profile, swap the chicken for pork tenderloin or jumbo shrimp. If using shrimp, reduce the cooking time to 2 minutes per side.
Did you love these Spanish flavors? Tell us how they turned out and share your tapas party photos in the comments below! Olé!!
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Saffron and Sherry Glazed Chicken Tapas (Pinchos de Pollo al Jerez)
Ingredients
Equipment
Method
- In a large glass bowl, combine the diced chicken thighs with minced garlic, smoked paprika, olive oil, and sea salt. Toss thoroughly to coat every piece.
- Cover the bowl and refrigerate for at least 60 minutes to allow the flavors to penetrate the meat.
- Heat a large cast iron skillet over medium-high heat. Once the pan is smoking slightly, add the marinated chicken in a single layer. Do not crowd the pan; work in batches if necessary.
- Sear the chicken for 4-5 minutes, turning occasionally, until golden brown and crispy on all sides.
- In a small cup, crush the saffron threads into the dry Sherry. Pour the mixture into the skillet with the chicken.
- Add the honey and stir constantly. Let the Sherry reduce by half until it forms a thick, glossy glaze that clings to the chicken (about 2-3 minutes).
- Remove from heat. Toss in the freshly chopped parsley and crushed Marcona almonds for texture.
- Serve immediately on a warm platter with cocktail picks or alongside toasted sourdough slices.
