Mexican Grilled Chicken Kebabs

Ingredients

• 1 pound boneless, skinless chicken breasts
• 2 tablespoons canola oil
• Zest and juice of 1 large lime
• 1 teaspoon cayenne pepper
• 1 1/2 teaspoons ground cumin
• 1 clove garlic, chopped
• 2 tablespoons pickled jalapeño, chopped
• 1/2 teaspoon salt
• 1 large red bell pepper
• 1 large green bell pepper
• 1 large red onion
• 1/4 cup cilantro, chopped

Instructions

1. Cut the chicken into bite-sized pieces. Place in a plastic food bag.
2. In a small bowl, whisk together canola oil, lime juice and zest, cayenne pepper, cumin, garlic, pickled jalapeño, and salt.
3. Pour over the chicken, seal the bag, store in refrigerate for 30 minutes or overnight.
4. If using wooden skewers, soak the skewers in water for at least 20 minutes prior to use.
5. When ready to cook, heat your grill to medium-high. Cut the bell peppers and onion into 3/4-inch chunks, thread onto skewers with the marinated chicken pieces, alternating with vegetables.
6. Place kabobs on the grill, cover, and let cook until the chicken is fully cooked and no longer pink, about 6 to 8 minutes, turning kebabs once cook evenly.
7. Remove kebabs to a serving plate and sprinkle with cilantro and a few squeezes of fresh lime juice.