Cut the chicken into 1-inch cubes and place them into a gallon-sized zip-top bag.
1 lbs chicken
Season the chicken with the adobo, Sazon, oregano and olive oil.
1 tbsp adobo seasoning, 4 tsp sazon with annatto seasoning, 2 tsp dried oregano, 1 tbsp olive oil
Seal the bag and refrigerate the chicken for at least 1 hour, but preferably overnight.
Thread the chicken onto the skewers, making sure that the chicken is packed snuggly, but not too tightly.
Heat your grill to medium heat, and lay the pinchos in a single layer along the grates.
Grill the pinchos for 10-15 minutes, until the chicken is golden brown and thoroughly cooked.
When the pinchos are cooked, slather them with your favorite BBQ sauce.
⅓ cup barbecue sauce
Serve with some crusty bread slices, or fried plantains.