Chicken Fajita Kebabs

Ingredients

• 2 tsp lime zest
• 3 Tbsp fresh lime juice
• 3 Tbsp orange juice, mandarin or navel
• 3 Tbsp olive oil, plus more for brushing grill
• 1 Tbsp minced garlic
• 1 tsp packed brown sugar
• 2 tsp chili powder
• 2 tsp ground cumin
• 2 tsp minced canned chipotle pepper, or more to taste, about 1 pepper
• 3 Tbsp minced fresh cilantro, plus more for garnish
• 1 tsp salt
• 3/4 tsp freshly ground black pepper
• 1 3/4 lbs boneless skinless chicken breasts, diced into 1 1/4-inch pieces
• 1 large yellow onion
• 3 bell peppers, cored and diced into 1-inch pieces

Directions

1. If you’re working with wooden skewers, submerge them in water overnight, or for at least 1 hour. In a bowl, whisk the marinade ingredients together: the lime zest and juice, orange juice, olive oil, garlic, brown sugar, chili powder, cumin, chipotle, cilantro, salt, and pepper.
2. Add the chicken to a gallon size resealable bag, then pour in the marinade. Close the bag, squeezing out the extra air as you seal it, then massage everything around so the chicken is well coated. Refrigerate for at least 1 hour and as long as 6 hours.
3. Heat the grill to medium-high, aiming for 400 degrees. Slide the chicken and peppers onto the skewers in an alternating pattern.
4. Oil the grill grates, then set the skewers on the grill. Cook until the chicken reaches 165 in the center, about 6 minutes per side. Serve warm with cilantro scattered over the top. I recommend serving over quinoa or cilantro lime rice or serve in warmed tortillas.