Ingredients

The following ingredients have 4 Servings
  • ⅓ cup lime juice
  • ⅓ cup water
  • 2 Tbsp vegetable oil
  • 1 Tbsp white vinegar
  • 1 Tbsp soy sauce
  • 1 tsp garlic (minced)
  • ½ tsp liquid smoke
  • 1 tsp salt
  • ½ tsp chili powder
  • ½ tsp cayenne pepper
  • ¼ tsp black pepper
  • ¼ tsp onion powder
  • 3-4 boneless (skinless chicken breasts, cut into 1” pieces)
  • 1 large red onion (cut into 1” pieces)
  • 1 red bell pepper (cut into 1” pieces)
  • 1 green bell pepper (cut into 1” pieces)
  • ¼ cup fresh cilantro (minced)
  • 1 lime
  • {For serving} tortillas (salsa, sour cream and/or guacamole)

Instruction

  • Using a small bowl, add all of the marinade ingredients except for chicken; whisk together until fully combined. Place the chopped chicken in a glass baking dish, add marinade, cover and refrigerate for 4-6 hours or overnight. Note: If using wooden kabobs, make sure to soak them in water for at least 30 minutes first.
  • Preheat grill to medium-high heat.
  • Remove chicken from marinade and discard excess marinade. Thread chicken, onions and red and green peppers onto skewers, alternating between the chicken and vegetables.
  • Place kabobs onto grill and close lid. Grill for 12-14 minutes, flipping once, or until chicken is fully cooked.
  • Remove kabobs from grill and sprinkle with fresh cilantro and a squeeze of lime.
  • Serve warm with tortillas, salsa, sour cream and/or guacamole.