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Prepares {{ multiplier * 8 }} servings!
Recipe Ingredients
|
1
|
lb | Boneless Skinless Chicken Breasts | |
|
2
|
tbsp | Olive Oil | |
|
1
|
--- | Lime, Zest and Juice | |
|
1
|
tbsp | Chili Powder | |
|
2
|
tsp | Cumin | |
|
2
|
--- | Cloves of Garlic, minced | |
|
1
|
tsp | Salt | |
|
0.5
|
tsp | Pepper | |
|
2
|
--- | Bell Peppers | |
|
1
|
--- | Large Onion |
Brittany Cochran
| Preparation Time: | 50 min |
|---|---|
| Cooking Time: | 15 min |
| Servings Made: | 8 Servings |
Recipe Instructions
Soak wooden skewers for at least 30 minutes before grilling. |
|
Cut the chicken into 1 inch 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. |
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Place in the refrigerator for 30 minutes. |
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Cut the bell peppers and onion into 1 inch pieces. |
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Preheat your grill. |
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When the chicken has finished marinating, assemble the kabobs by alternating chicken and vegetables on the skewers. |
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When you have finished assembling your skewers, place them on a hot grill and cook until the chicken is no longer pink(about 10 min) turning a few times throughout to ensure even cooking. |
|
Remove from the grill and serve. |
