Put your garlic into the oil and mix. Cut your bread into 1-inch pieces. Brush every piece of bread with this oil on both sides and set aside.
Remove any excess fat from the chicken and cut each thigh into 4 pieces. In a large bowl add the chicken, adobo, sazon, black pepper, and onion powder. Mix until all the chicken pieces are covered with the seasonings.
Take the skewers and poke 4 pieces of meat per stick. Do this until you have done all the chicken. Brush all the chicken skewers with the garlic oil on both sides.
Cook the pinchos over medium-high heat in a grill or pan for 24 minutes. Turn the chicken skewers every 4 minutes and brush with the oil each time.
In the last 4 minutes of cooking, Brush all the chicken skewers with barbeque sauce and cook for 2 minutes. Brush again with sauce and cook for another 2 minutes. Serve and enjoy.
Notes
Substitutions- I only suggest making pinchos with boneless chicken thighs because it tends to be the juiciest part of the chicken. You can use chicken breast but your pinchos will be drier than usual.Skewers- You can use metal skewers or bamboo skewers. I used wood ones that I cut to about 9 inches.Making- The best way to cook your pinchos is in a grill or grill pan because it will give you the best flavor. But you can make this in the oven and even in the air fryer. Will it taste the same? not exactly but it will still be damn good!Storing- You can store in your freezer for 6 months and up to 4 days in your fridge.Yield- The recipe yields 6 6-inch long chicken skewers, but you can get more or less depending on how much meat you put in each stick.