Pinchos De Pollo

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  3 lbs Chicken Thigh, Boneless Skinless

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

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  2 tsp Adobo seasoning blend
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  1.5 tsp SazóN Seasoning Blend, With Annatto
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  2 tsp 2 tsp salt ($0.16)
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  2 tbsp Vegetable oil
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  1 cup BBQ Sauce

  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, sazón seasoning, and salt. Add the chopped chicken thighs and vegetable oil, then mix until thoroughly coated. Cover with plastic wrap pressed directly onto the chicken surface and marinate for at least 1 hour, preferably overnight in the refrigerator.
3. 330 minutes before cooking, soak 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 the chicken pieces onto each skewer, spacing them close together but not touching, then brush both sides of each skewer with BBQ sauce.
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 BBQ sauce, flip the skewers, and brush the other side with BBQ sauce. Cook for 5 more minutes over medium-high heat until the chicken is golden brown with charred edges and the internal temperature reaches 165°F.
8. 8Divide the cooked skewers evenly into 6 airtight containers while still warm. Cool to room temperature before sealing and refrigerating for up to 4 days.