Ingredients:

• 2 lbs boneless, skinless chicken thighs (cut into 1.5-inch cubes)
• 1 Package of Mulli Mole Mole Veracruzano
• 3 tbsp olive oil
• 2 garlic cloves, minced
• Salt & pepper to taste
• Optional: red onion, bell pepper, or pineapple chunks for skewering

 Instructions:

1. Marinate the Chicken
   Combine ½ cup of Mole Veracruzano, olive oil, garlic, salt, and pepper in a large bowl. Mix well.
   Add the chicken pieces, toss to coat, and marinate in the fridge for at least 2 hours (or overnight for deeper flavor).
2. Prep the Skewers
   Thread marinated chicken onto skewers. If using vegetables or pineapple, alternate between chicken and produce pieces.
3. Grill It
   Preheat the grill to medium-high heat. Grill the skewers for 12–15 minutes, turning occasionally, until the chicken is fully cooked and has nice char marks.
4. Glaze & Serve
   Brush with additional warm Mole Rojo during the last 2–3 minutes of grilling for extra flavor.
   Serve hot with lime wedges, grilled corn, and your favorite sides.