In large resealable bag, toss chicken with 1 1/4 cups Mojo Criollo and Adobo seasoning. Seal, massage to coat and marinate in the refrigerator for at least 1 hour and up to 24 hours.
Preheat grill to medium heat; grease grate well.
In small saucepan set over medium heat, melt butter. Add garlic and cook, stirring occasionally, for 1 to 2 minutes or until softened and fragrant. Stir in ketchup, vinegar, brown sugar, chili powder, remaining mojo criollo, honey and mustard; bring to a boil. Reduce heat to low and cook, stirring occasionally, for 15 to 20 minutes or until barbecue sauce is thickened and reduced by half. Remove from heat and cover to keep warm.
Remove chicken from marinade (discard marinade). Grill chicken, turning once, for 4 to 6 minutes or until golden and grill-marked. Reduce heat to medium-low and cook, turning, for 15 to 20 minutes or until chicken is cooked through and an instant-read thermometer registers 165˚F when inserted into the thickest part of chicken.
Baste chicken with half the barbecue sauce. Cook, turning, for 3 to 5 minutes or until barbecue sauce starts to caramelize.