If using bamboo, soak them in water for 1 hour.
Place chicken in a zip-top bag, season with adobo, sazón, oregano, and olive oil. Refrigerate at least 1 hour, preferably overnight.
Pack cubes snugly onto skewers.
Cook over medium heat 10–15 minutes, turning until golden brown and cooked through.
Brush barbecue sauce during last minutes of grilling.
Enjoy with bread slices or fried plantains.
