Ingredients

• 2 pounds boneless, skinless chicken thighs
• 2 tablespoons Adobo Seasoning (see DaVita.com recipe)
• 1 tablespoon dried oregano
• 1 tablespoon white vinegar
• 2 tablespoons olive oil
• 2 bay leaves
• 1 cup Guava BBQ Sauce (see DaVita.com recipe)
• 8 metal or bamboo skewers

Preparation

1. Dice chicken thighs into 2-inch bite-sized pieces. If using bamboos skewers, soak in water for 1/2 hour to prevent burning.
2. Mix together the Adobo Seasoning, oregano, vinegar, olive oil and bay leaves and put in a zip top bag.
3. Add chicken to the marinade. Place in the refrigerator to for at least a half hour to overnight.
4. Heat the grill and oil the grates when hot.
5. Thread the chicken on skewers and place on the hot grill. Sear for about 5 minutes on each side.
6. Baste the pinchos with Guava Barbecue Sauce or other low sodium barbecue sauce and cook for about 4 more minutes.

Helpful hints

• Keep the chicken pieces about the same size to ensure even cooking.
• Check out our Guava Barbecue Sauce and additional low-sodium barbecue sauce recipes on DaVita.com.
• Make your own lower sodium Adobe Seasoning.