2 pounds chicken thighs

2 Tablespoons Pompeian Robust Extra Virgin Olive Oil

1 teaspoon Adobo

½ teaspoon salt

1 envelope sazón

1 Tablespoon oregano

1 Tablespoon white vinegar

2 bay leaves

1/2 cup barbecue sauce


  1. Cut chicken thighs into 1-inch dice. Combine chicken, Pompeian Robust Extra Virgin Olive Oil, adobo, salt, sazón, oregano, white vinegar and crumbled bay leaves in a large resealable bag. Seal the bag and mix the chicken until well combined. Refrigerate for 1 hour or overnight.
  2. Soak bamboo skewers in water for 30 minutes. Thread chicken onto skewers, making sure not to pack the chicken too tightly. Brush the skewers lightly with barbecue sauce.
  3. Heat grill to on high to 500 degrees. Lightly oil the grill grate to help the skewers from sticking. Place the skewers on the grill and sear on each side for 3 minutes.
  4. Brush the chicken skewers again with barbecue on both sides. Lower the heat to medium, about 400 degrees, and grill for 4 minutes. Serve.