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Ingredients
US|METRIC
4 SERVINGS
- 3 lb. boneless skinless chicken thighs (cut into 2-inch pieces)
- 1/2 cup olive oil
- 1/2 cup orange juice
- 1/4 cup lime juice
- 5 cloves garlic (grated)
- 1 Tbsp. kosher salt
- 1 Tbsp. dried oregano
- 1 tsp. ground black pepper
- 2 1/2 tsp. sazon (with coriander and Annatto seasoning)
- 1 1/2 cups pineapple juice
- 1/2 cup water
- 14 oz. guava paste (cut into 1-inch cubes)
- 1/3 cup apple cider vinegar
- 1/2 cup tomato paste
- 1/4 cup fresh lime juice
- 2 Tbsp. soy sauce
- 1 Tbsp. smoked Spanish paprika
- 1/2 small yellow onion (finely minced)
- 1 bunch cilantro leaves (finely minced, about 1/4 cup)
- 5 cloves garlic (grated)
- 1 Tbsp. kosher salt
- 1 tsp. ground black pepper
- 1/2 Scotch Bonnet pepper (finely minced, optional)
- water (wood skewers soaked in, at least 6 hours)
- vegetable oil (for brushing)
- 1 cup barbecue sauce (pineapple-guava, see above)
- 1 loaf Cuban bread (or Puerto Rican pan sobao, cut on the bias into 1½-inch thick slices)
- lime wedges (for serving)
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