Ingredients
2tsplime zest
3tbsplime juice,fresh
3tbsporange juice,(mandarin or navel)
3tbspolive oil,plus more for brushing grill
1tbspgarlic,(3 cloves), minced
1tspbrown sugar,packed
2tspchili powder
2tspground cumin
2tspchipotle pepper,minced, canned, or more to taste
3tbspfresh cilantro,minced, plus more for garnish
1tspsalt
¾tspfreshly ground black pepper
1¾lbschicken breasts,boneless skinless, diced into 1¼-inch pieces
1large yellow onion,peeled, diced into 1-inch chunks
3bell peppers,cored, diced into 1-inch pieces
Preparation
If using wooden skewers, soak them in water overnight or at least 1 hour.
In a mixing bowl, whisk together the lime zest, lime juice, orange juice, olive oil, garlic, brown sugar, chili powder, cumin, chipotle pepper, cilantro, salt and pepper.
Place the chicken in a gallon size resealable bag, then pour the marinade mixture over the chicken.
Seal bag while pressing out excess air, rub the marinade over the chicken, then transfer to refrigerator.
Let marinate for at least 1 hour and up to 6 hours.
Preheat grill over medium-high heat to 400 degrees F.
Thread chicken and peppers onto skewers. Brush grill grates with oil, then place the skewers on the grill.
Grill for about 6 minutes per side.
Serve warm garnished with cilantro. Enjoy!
