Steps

• Step 1

  Place cilantro, lime juice, olive oil, garlic, brown sugar, salt, cumin, and ancho chile powder in a blender, blend until smooth.

  Ingredients

  • 1/2 Cup cilantro, roughly chopped

  • 1/3 Cup fresh squeezed lime juice

  • 1/3 Cup extra-virgin olive oil

  • 4 Clove garlic, peeled

  • 1 Tablespoon dark brown sugar

  • 1 Teaspoon kosher salt

  • 1 1/2 Teaspoon ground cumin

  • 3/4 Teaspoon ancho chile powder

• Step 2

  Place chicken cubes in a large, zippered plastic bag. Pour the mixture over chicken cubes, seal bag, and marinate in the refrigerator from 1-5 hours.

  Ingredients

  • 2 Pound chicken breasts, cut into 1 inch cubes

• Step 3

  Remove the chicken from the marinade, discarding leftover liquid. Thread the chicken onto skewers, alternating with pepper and onion squares

  Ingredients

  • 1 Large red onion, cut into 1-1/2 inch cubes, in 3 layer segments

  • 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

• Step 4

  When ready to cook, set temperature to High and preheat for 15 minutes. Place skewers toward the front of the grill grate until you see grill marks, them move to the center until the internal meat temperature reaches 160°F (about 10-12 mins).

  00:27

  450 ˚F / 232 ˚C

  160 ˚F / 71 ˚C

• Step 5

  Remove skewers from the grill. Let rest for 5 minutes. Serve and enjoy! *Cook times will vary depending on set and ambient temperatures.