1 Large Red Onion, Cut Into 1-1/2 Inch Cubes, In 3 Layer Segments
1 Large Green Bell Pepper, Stemmed, Seeded And Cut Into 1/2 Inch Pieces
1 Large Red Bell Pepper, Stemmed, Seeded And Cut Into 1-1/2 Inch Pieces
Instructions
Prepare Marinade: Place cilantro, lime juice, olive oil, garlic, brown sugar, Bald Buck Seasoning, cumin, and ancho chile powder in a blender. Blend until smooth.
Marinate Chicken: Place chicken cubes in a large zippered plastic bag. Pour the marinade over the chicken, seal the bag, and refrigerate for 1-5 hours.
Assemble Skewers: Remove the chicken from the marinade and discard the leftover liquid. Thread the chicken onto skewers, alternating with pieces of red onion and bell peppers.
Grill: Preheat the grill to High for 15 minutes. Place skewers on the grill, sear them until grill marks appear, then move to the center. Grill until the internal temperature of the chicken reaches 160°F, about 10-12 minutes.
Rest and Serve: Remove skewers from the grill and let them rest for 5 minutes before serving.
1 Large Red Onion, Cut Into 1-1/2 Inch Cubes, In 3 Layer Segments
1 Large Green Bell Pepper, Stemmed, Seeded And Cut Into 1/2 Inch Pieces
1 Large Red Bell Pepper, Stemmed, Seeded And Cut Into 1-1/2 Inch Pieces
Directions
Prepare Marinade: Place cilantro, lime juice, olive oil, garlic, brown sugar, Bald Buck Seasoning, cumin, and ancho chile powder in a blender. Blend until smooth.
Marinate Chicken: Place chicken cubes in a large zippered plastic bag. Pour the marinade over the chicken, seal the bag, and refrigerate for 1-5 hours.
Assemble Skewers: Remove the chicken from the marinade and discard the leftover liquid. Thread the chicken onto skewers, alternating with pieces of red onion and bell peppers.
Grill: Preheat the grill to High for 15 minutes. Place skewers on the grill, sear them until grill marks appear, then move to the center. Grill until the internal temperature of the chicken reaches 160°F, about 10-12 minutes.
Rest and Serve: Remove skewers from the grill and let them rest for 5 minutes before serving.
