Grilled Chicken Skewers: Toss chicken with mojo criollo; refrigerate for at least 4 hours or up to overnight.
Argentinian-Style Salsa Criolla: Meanwhile, in bowl, toss together tomatoes, green and red bell peppers, white onion, jalapeño, oil, lemon juice, red wine vinegar, cilantro and adobo seasoning.
If using bamboo skewers, soak in water for 15 to 20 minutes to prevent charring. Remove chicken from marinade, discarding marinade. Thread chicken onto skewers; toss gently with oil, lime juice and adobo seasoning.
Preheat grill to medium-high heat, grease grate well. Grill chicken skewers, turning occasionally, for 10 to 14 minutes or until chicken is well marked, cooked through and internal temperature reaches 165˚F.
Serve chicken skewers with salsa.
Note: Serve skewers with grilled flatbread or steamed rice if desired.