• Begin with rinsing the chicken thighs, remove skin (save in a ziploc bag in freezer for future use to make chicken broth or fry to make crispy chicken chicharrones)

  Cut chicken into 1 inch chunks, set aside in a bowl or ziploc bag.

  
  
  Note: If you cannot find de-boned chicken thighs, follow instructions in post for chicken thighs with bone in.

Prepare the Marinade

• Add all the ingredients to a blender..

  1 packet Sazon with Annatto, 2 tablespoons olive oil, 1 tablespoon white vinegar, 2 dry bay leaves, 1 teaspoon adobo, 3 garlic cloves, 1 teaspoon oregano, ¼ teaspoon cumin, ½ teaspoon salt

  Blend until almost smooth.

  
  
  
• Add the marinade to the chicken pieces and stir.

  Cover and refrigerate. 

  Allow chicken to marinade for 2 hours or better if left to marinate overnight.
  
  
• Once chicken has marinated, skewer chicken chunks onto wooden skewers.
  
  
• Light lump charcoal and let it start to heat, wait until it forms some "white ash" on top, then lightly oil grill grate with a brush.
  
  
• Add pinchos and cook on one side for about 10 minutes and check that they are not burning.
  
  
• With a pair of tongs, flip pinchos over and cook for another 10 minutes.
• While pinchos are cooking, make the garlic mojo. 

  Add peeled garlic and oil to a blender and blend until smooth or use a morter and pestle.
• Cut bread into 1 inch width slices and brush with garlic mojo.
• Place bread slices on grill to toast a little.  (Watch not to burn bread!) Remove and set aside.
  
  
• Flip chicken pinchos over again and cook for another 5 minutes.

  
  
  
• Flip one more time and cook for another 5 minutes.

  Pinchos are done.

  Brush with garlic mojo, barbeque sauce or leave plain.

  Remove from grill and top each skewer with a slice of bread!  Done!