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Saffron and Sherry Glazed Chicken Tapas (Pinchos de Pollo al Jerez)

A sophisticated Spanish tapa featuring tender chicken thighs marinated in smoked pimentón, sautéed to perfection, and finished with a luxurious dry Sherry and saffron reduction. Perfect for a high-end cocktail hour.
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Prep Time 20 minutes
Cook Time 10 minutes
Marinating Time 1 hour
Total Time 1 hour 30 minutes
Servings: 4 portions
Course: Appetizer, En-cas / Tapas
Cuisine: Espagne, Spanish
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Chicken Marinade
  • 500 g chicken thighs Diced into 2cm cubes
  • 3 cloves garlic minced
  • 1 tsp smoked paprika Pimentón de la Vera
  • 2 tbsp olive oil Spanish variety preferred
  • 0.5 tsp sea salt
Sauté and Glaze
  • 100 ml Dry Fino Sherry
  • 1 pinch saffron threads Toasted and lightly crushed
  • 1 tsp honey To balance the acidity
  • 2 tbsp parsley finely chopped
  • 30 g Marcona almonds crushed for garnish

Equipment

  • 1 Large Cast Iron Skillet Ensures even browning and heat retention.
  • 1 Glass Mixing Bowl For marinating the chicken.
  • 1 Mortar and Pestle To bloom the saffron threads.

Method
 

  1. 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.
  2. Cover the bowl and refrigerate for at least 60 minutes to allow the flavors to penetrate the meat.
  3. 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.
  4. Sear the chicken for 4-5 minutes, turning occasionally, until golden brown and crispy on all sides.
  5. In a small cup, crush the saffron threads into the dry Sherry. Pour the mixture into the skillet with the chicken.
  6. 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).
  7. Remove from heat. Toss in the freshly chopped parsley and crushed Marcona almonds for texture.
  8. Serve immediately on a warm platter with cocktail picks or alongside toasted sourdough slices.

Notes

For the best result, use a high-quality Fino or Manzanilla Sherry. The dry acidity is essential to cut through the richness of the chicken thighs.