Ingredients
- 2 lbs boneless, skinless chicken thighs (preferred for juiciness)
- ¼ cup olive oil
- 1 tablespoon white or apple cider vinegar
- 2 teaspoons adobo seasoning
- 1 tablespoon dried oregano
- ½ teaspoon garlic powder
- 1 teaspoon ground cumin
- 2 packets Sazón with culantro and achiote
For Grilling and Finishing:
- ½ cup barbecue sauce (store-bought or homemade, guava-flavored if desired)
- 8–10 bamboo skewers (soaked in water for at least 30 minutes)
- Optional: bread (such as Puerto Rican pan de agua) or fried plantains for serving
Preparation Steps Before Cooking:
- Cut chicken into evenly sized cubes (around 1½ inches)
- In a large bowl, whisk together olive oil, vinegar, and all seasonings
- Add the chicken cubes to the marinade and toss thoroughly
- Cover the bowl and refrigerate for 2 to 12 hours (the longer, the better)
- Soak the wooden skewers in water to avoid burning during grilling
Instructions
1. Prepare the Marinade
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Combine olive oil, vinegar, adobo seasoning, oregano, garlic powder, cumin, and Sazón in a mixing bowl.
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Stir or whisk until the ingredients form a uniform marinade.
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Add the chicken and mix well, ensuring all pieces are coated.
2. Refrigerate the Chicken
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Cover the bowl with plastic wrap or place chicken and marinade in a zip-top bag.
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Marinate in the fridge for at least 2 hours, up to overnight for more flavor.
3. Skewer the Chicken
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Remove chicken from marinade and thread 5 to 6 pieces onto each skewer.
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Leave a bit of space between chunks to allow heat circulation.
4. Preheat the Grill
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Heat a gas or charcoal grill to medium-high (around 400–425°F).
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If using a grill pan indoors, preheat it over medium heat.
5. Cook the Skewers
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Place the skewers on the grill and cook for about 10–12 minutes total.
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Turn them every 2–3 minutes for even cooking and light charring.
6. Brush with Barbecue Sauce
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In the final 2 minutes, brush each skewer with barbecue sauce.
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Flip and brush the other side to create a slightly sticky, caramelized finish.
7. Rest and Serve
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Remove from the grill and let them rest for 5 minutes before serving.
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Serve with optional sides like bread, fried plantains, or salad.
Notes
- Choose Chicken Thighs Over Breasts
- Thighs retain moisture better and are less likely to dry out during grilling.
- Don’t Skip the Soaking
- Soak wooden skewers for at least 30 minutes before grilling to avoid burning.
- Double the Marinade
- If you want to reserve some for basting during cooking, make extra and separate it before adding raw chicken.
- Control the Heat
- Medium-high heat is ideal. Too hot and the outside will burn before the inside cooks through.
- Test for Doneness
- Chicken should reach an internal temperature of 165°F. A meat thermometer is highly recommended for accuracy.
- Avoid Cross-Contamination
- Never reuse marinade that touched raw chicken unless you boil it first.
- Prep Time: 2 hours (including marinating time)
- Cook Time: 12 minutes