Marinate

Place chicken, ¼ cup lemon juice, 3 tablespoons olive oil, 2 teaspoons Adobo, chopped garlic and 1 tablespoon fennel seed in one-gallon zip-top bag. Mix together until chicken is well-coated; push out air and seal. Marinate, refrigerated, 15-45 minutes.

Marinating

Combine

Meanwhile, soak 10 (6”) wooden skewers in water 30 minutes; drain. Mix 3 tablespoons lemon juice, 3 tablespoons olive oil, ¾ teaspoon Adobo, ½ teaspoon fennel seed, olive brine and orange zest in medium bowl. Toss in chickpeas, olives and scallions. Rub baguette slices with cut sides of garlic clove. Lightly brush fennel and baguette slices with 2 tablespoons olive oil. Cut about 33 (1”) squares of pimientos for skewers; coarsely chop remaining for chickpea mixture.

Grill

Preheat grill to medium-high. Remove chicken from marinade; discard marinade. Alternately thread three pimiento and three chicken pieces on each skewer. Grill skewers covered, on oiled grill grates, turning once, until browned and cooked through, about 7 minutes (internal temperature registers 170°F on quick-read thermometer when inserted into thickest pieces). Grill fennel, covered, turning once, until browned and just tender, about 10 minutes. Grill baguette slices, turning once, until browned and toasted, about 1-2 minutes.

Grilling

Serve

Chop grilled fennel and some of its fronds, to make about 2 tablespoons. Mix chopped fennel, chopped pimientos and cheese into chickpea mixture. Spoon onto toasts and serve with chicken skewers.

TIP

Reserve the leafy fennel fronds to use in the chickpea mixture and as a garnish for the crostini.