Servings: Depends on your appetite
2 pounds boneless skinless chicken breast
1 tablespoon Goya Adobo Seasoning
1 packet Goya Sazon seasoning
1 tablespoon avocado oil
1 pinch of salt or pepper
1 tablespoon orange juice
2 tablespoons minced garlic
1 tablespoon oregano
1 teaspoon garlic powder
½ stick melted butter
1 whole orange and a lime
Cut chicken into 1-inch cube pieces and place into a large mixing bowl. Add adobo, sazon, oil, salt and pepper, oregano, orange juice, and minced garlic. Mix well until all chicken pieces are covered. Place a lid or plastic wrap on container and marinate in fridge for 2-3 hours, overnight has better results.
Soak skewers if wooden in water for 1hr prior to grilling.
Remove chicken from fridge and skewer your desired amount. Turn grill on to medium heat. Slice orange and lime into quarters. Dash with some salt and grill until fine marks appear. Remove and let cool. In a small bowl melt butter and garlic powder.
Add skewers to the grill for about 10 minutes rotating at every 3 and basting immediately with mixture. Remove from heat, squeeze the fruit over the skewers, and serve.
Pairs well with a chimichurri dip or your favorite BBQ sauce. Garlic or cilantro lime rice or tortillas. With BBQ side dishes or even fresh off the grill and with a cold drink of choice.