Ingredients

The following ingredients have 4 Servings
  • 1/2 cup fresh lime juice
  • 1/2 cup chopped fresh cilantro leaves and stems plus more chopped leaves
  • for serving
  • 1/3 cup canola oil
  • 2 teaspoons kosher salt
  • 1/2 teaspoon crushed red pepper flakes
  • 2 cloves garlic
  • chopped
  • Freshly ground black pepper
  • 3 to 4 boneless
  • skinless chicken breasts
  • cut into twenty-four 1-inch pieces
  • 2 zucchini
  • cut into 1/2-inch rounds
  • 1 red bell pepper
  • cut into 1-inch pieces
  • 1 yellow bell pepper
  • cut into 1-inch pieces
  • Special equipment: 6 wooden skewers

Instruction

  • In a large ziptop bag, add the lime juice, chopped cilantro, oil, tequila, salt, red pepper flakes, garlic and some black pepper
  • Mix together and then add the chicken
  • Let the chicken marinate for 2 hours
  • During the last 20 minutes, soak the wooden skewers in water
  • Preheat a grill to medium heat
  • Remove the chicken from the marinade and pat dry; discard the marinade
  • Thread the skewers, alternating pieces of chicken, zucchini and bell peppers
  • Cook the kabobs, turning after grill marks form, until the chicken is cooked through and the vegetables are charred at the edges, 12-15 minutes
  • Sprinkle with the remaining chopped cilantro before serving