Approximately 1.5 - 2 lbs. boneless chicken breastscut into 1-inch cubes
1green bell peppercut into 1-inch cubes
1red bell peppercut into 1-inch cubes
1orange or yellow bell peppercut into 1-inch cubes
1large red onioncut into 1-inch cubes
Instructions
Pre-soak wooden kabob skewers in water for a few hours before grilling.
Place chicken chunks in a large Ziploc bag. Place chopped vegetables in a separate large Ziploc bag. Set aside.
In a medium bowl, whisk together marinade ingredients. Pour half of the marinade into the bag with the chicken and the other half of the marinade into the bag with the vegetables. Toss to coat everything in the marinade and then place bags in the refrigerator for a few hours.
Alternate threading chicken and vegetables on skewers. Discard any extra marinade. Grill kabobs over medium-high heat (on an outdoor grill or on an indoor grill pan) until chicken is cooked through (about 10 minutes), turning kabobs as they cook.
Notes
Always presoak wooden kabob skewers before cooking (whatever method you use) otherwise they will burn
Use boneless chicken breasts and cut them into even sized cubes so they cook evenly and at the same time
Cut the veggies to the same size for even cooking
The alcohol can be omitted altogether but remember the taste will change. Note: Alcohol is burnt off during cooking.
Have leftovers? This chicken would make a great salad or try adding to pasta.