Ingredients

The following ingredients have 4 Servings
  • 2 tsp lime zest
  • 3 Tbsp fresh lime juice
  • 3 Tbsp orange juice ((mandarin or navel))
  • 3 Tbsp olive oil, (plus more for brushing grill)
  • 1 Tbsp minced garlic ((3 cloves))
  • 1 tsp packed brown sugar
  • 2 tsp chili powder ((preferably 1 tsp regular 1 tsp ancho))
  • 2 tsp ground cumin
  • 2 tsp minced canned chipotle pepper, (or more to taste (about 1 pepper))
  • 3 Tbsp minced fresh cilantro, (plus more for garnish)
  • 1 tsp salt
  • 3/4 tsp freshly ground black pepper
  • 1 3/4 lbs boneless skinless chicken breasts, (diced into 1 1/4-inch pieces)
  • 1 large yellow onion (peeled and diced into 1-inch chunks)
  • 3 bell peppers (preferably 1 red, 1 yellow, 1 green), (cored and diced into 1-inch pieces)

Instruction

  • If using wooden skewers soak in water overnight or at least 1 hour.
  • In a mixing bowl whisk together lime zest, lime juice, orange juice, olive oil, garlic, brown sugar, chili powder, cumin, chipotle pepper, cilantro, salt and pepper.
  • Place chicken in a gallon size resealable bag then pour marinade mixture over chicken.
  • Seal bag while pressing out excess air, rub marinade over chicken and transfer to refrigerator.
  • Let marinate at least 1 hour and up to 6 hours. 
  • Preheat grill over medium-high heat to 400 degrees. 
  • Thread chicken and peppers onto skewers (similar to the pattern pictured). 
  • Brush grill grates with oil the place skewers on grill and grill until center registers 165, about 6 minutes per side.
  • Serve warm garnished with cilantro. I recommend serving over quinoa or cilantro lime rice or serve in warmed tortillas. 
  • Recipe source: Cooking Classy