Pinchos De Pollo

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  Chicken Thigh, Boneless Skinless(1361g)

  Boneless skinless thighs. Fattier than breast but more forgiving to cook.

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  Adobo seasoning blend(10g)
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  SazóN Seasoning Blend, With Annatto(8g)
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  2 tsp salt ($0.16)
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  Vegetable oil(30g)
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  BBQ Sauce(240g)

  Any BBQ sauce. Sweet Baby Ray's is a go-to. Check sugar content if cutting.

Instructions

1. 1Pat the chicken thighs dry with paper towels and chop into bite-size pieces (about 5–6 pieces per thigh).
2. 2In a large bowl, combine the adobo seasoning and sazón seasoning. Add the chopped chicken thighs, vegetable oil, and mix until thoroughly coated. Cover with plastic wrap or parchment pressed directly onto the chicken surface and marinate for at least 1 hour, preferably overnight in the refrigerator.
3. 330 minutes before cooking, soak 8–10 wooden skewers in water to prevent burning.
4. 4Heat a grill pan or cast-iron skillet over medium-high heat for 3–4 minutes until smoking hot. Lightly brush the pan with vegetable oil.
5. 5Thread one thigh's worth of chicken pieces (5–6 chunks) onto each skewer, spacing them close together but not touching. Brush both sides of each skewer with BBQ sauce (about 1/2 cup total).
6. 6Place skewers on the hot grill pan in a single layer without crowding. Cook for 5 minutes over medium-high heat without moving them, until the bottom develops char marks.
7. 7Brush the top surface with 1/4 cup BBQ sauce, flip the skewers, and brush the other side with another 1/4 cup BBQ sauce. Cook for 5 more minutes until the chicken is golden brown with charred edges and internal temperature reaches 165°F.
8. 8Divide the cooked skewers evenly into 6 meal prep containers while still warm. Cool to room temperature before sealing and refrigerating up to 4 days.