#Ad I’ve partnered up with @mazolabrand for another delicious recipe! It’s time to get out the grill to make these Garlic Chicken Kabobs. See the full recipe below and let us know if you will be trying it out! 2 pounds of boneless, skinless chicken thighs, cut into cubes. For the garlic sauce: ⅓ cup of Mazola® Corn Oil 5 garlic cloves 1/4 an onion Juice of 2 oranges Juice of 2 lime 1 tablespoon of salt Pepper to taste 1 tablespoons of dried oregano 1 teaspoons of cumin ½ cup of cilantro For the pico de gallo: 3 tomatoes, diced 3-4 large slices of pineapple 2 tablespoons of Mazola® Corn Oil 1/2 cup of chopped cilantro ½ white onion, diced ½ a serrano chile, finely chopped For the kabobs: ½ pineapple or 3 slices 1-2 red onion, cubed Instructions: For the mojo (garlic sauce): Step 1) Place all your garlic ingredients in a blender and blend on high for 2–3 minutes. Step 2) Add your cubed chicken thighs and garlic ingredients to a bowl, mixing together so every piece of chicken is well coated. Cover and refrigerate for at least 2 hours. Step 3) Thread the chicken, pineapple cubes and red onion onto the skewers, making sure that the chicken is packed snugly but not too tightly. Step 4) Set your grill to medium-high heat and place your chicken kebobs on the grill. Grill for 15–20 minutes. Turn every few minutes to cook each side. For the pico de gallo: Step 1) Brush your pineapple on both sides with Mazola® Corn Oil and place on the grill for 3–5 minutes, on each side. Take off the grill and dice it into 1-inch cubes. Step 2) Add all your pico de gallo ingredients into a bowl and mix. Serve with the chicken kabobs. #MakeItWithHeart #HazloConCorazon #abuelaskitchen #SummerGrilling *See www.mazola.com for information about the relationship between corn oil and heart disease. - @_masmasa