AuthorGB HernandezSoak wooden skewers for at least 30 minutes before grilling.
Cut the chicken into 1" pieces and place into a large Ziplock bag.
In a small bowl, mix the oil, lime juice and zest, and seasonings.
Add the marinade to the bag of chicken and mix until coated evenly.
Place in the refrigerator for 30 minutes.
Cut the bell peppers and onion into 1" pieces.
Preheat your grill.
When the chicken has finished marinating, assemble the kabobs by alternating chicken and vegetables on the skewers.
When you have finished assembling your skewers, place them on a hot grill and cook until the chicken is no longer pink (about 10 mins.), turning a few times throughout to ensure even cooking.
Remove from the grill and serve.
Ingredients
Directions
Soak wooden skewers for at least 30 minutes before grilling.
Cut the chicken into 1" pieces and place into a large Ziplock bag.
In a small bowl, mix the oil, lime juice and zest, and seasonings.
Add the marinade to the bag of chicken and mix until coated evenly.
Place in the refrigerator for 30 minutes.
Cut the bell peppers and onion into 1" pieces.
Preheat your grill.
When the chicken has finished marinating, assemble the kabobs by alternating chicken and vegetables on the skewers.
When you have finished assembling your skewers, place them on a hot grill and cook until the chicken is no longer pink (about 10 mins.), turning a few times throughout to ensure even cooking.
Remove from the grill and serve.
I am confused with the salt ingredients of this recipe. Why is 1 tsp salt & 1/2 tsp salt listed twice? Wouldn’t just one listing of salt in the correct amount be enough?
Thanks for letting us know! It was our mistake.