Step 1

Place the bamboo skewers in a dish of warm water to soak until you are ready to use them. Make sure the skewers are completely submerged in the water.

Step 2

Combine chicken cubes, 2 tablespoons Mazola® Corn Oil, sazón, adobo, oregano, garlic powder, and cumin in a large container until the seasoning is well blended and the chicken pieces are completely coated. Cover and refrigerate for 1 hour.

Step 3

Remove the marinated chicken from the refrigerator. Remove the skewers from the water and place on paper towels to dry slightly. Slide chicken onto the skewers, leaving space on each end, until you have used all the chicken.

Step 4

Heat a grill to medium heat, then add the chicken to the grill in a single layer. Grill the chicken for 5 minutes, then brush with barbecue sauce before flipping the chicken over and brushing barbecue sauce on the other side. Cook for 5 more minutes, then check chicken for doneness. Brush more barbecue sauce onto the chicken and cook for a few more minutes, or until chicken has reached an internal temperature of 165° F.

Step 5

Brush baguette pieces with the remaining Mazola® Corn Oil, then place them on the grill until toasted.

Step 6

Add a piece of toasted bread to the end of each pincho skewer and serve.