Ingredients:

  • 2 lbs (900g) boneless, skinless chicken breasts, cut into 1-inch cubes
  • 1/4 cup (60ml) olive oil, extra virgin
  • 1/4 cup (60ml) lemon juice, freshly squeezed
  • 2 cloves garlic, minced
  • 2 tablespoons fresh oregano, chopped (or 1 tablespoon dried)
  • 2 teaspoons fresh thyme, chopped (or 1 teaspoon dried)
  • 1 teaspoon dried rosemary, crushed
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper, freshly ground
  • 1 red bell pepper, cut into 1-inch pieces
  • 1 yellow bell pepper, cut into 1-inch pieces
  • 1 red onion, cut into 1-inch pieces
  • 1 pint cherry tomatoes
  • Wooden or metal skewers, soaked in water for at least 30 minutes (if using wooden skewers)

Instructions:

  1. In a large bowl, whisk together olive oil, lemon juice, garlic, oregano, thyme, rosemary, salt, and pepper.
  2. Add the chicken cubes to the marinade and toss to coat evenly. Cover the bowl and refrigerate for at least 2 hours, or up to 4 hours.
  3. While the chicken is marinating, chop the vegetables.
  4. Thread the chicken, bell peppers, red onion, and cherry tomatoes onto the skewers, alternating ingredients.
  5. Preheat your grill to medium-high heat. Lightly oil the grill grates.
  6. Place the skewers on the grill and cook for 10-12 minutes, turning occasionally, until the chicken is cooked through and the vegetables are tender and slightly charred. Use a meat thermometer to ensure internal temp. reaches 165F.
  7. Remove the skewers from the grill and serve immediately.