Ingredients
- 1 lb (500 g) boneless skinless chicken breasts
- 2 tbsp (25 mL) olive oil
- 2 tbsp (25 mL) lemon juice
- 3 cloves garlic, minced
- 1/2 tsp (2 mL) each dried thyme and salt
- 1/4 tsp (1 mL) pepper
- 1 sweet green or banana pepper
Steps
- Cut chicken into 1-inch (2.5 cm) pieces. In bowl, whisk together oil, lemon juice, garlic, thyme, salt and pepper. Add chicken and toss to coat; let stand for 15 minutes. (Make-ahead: Cover and refrigerate for up to 24 hours.)
- Seed and cut pepper into 1-inch (2.5 cm) chunks. Alternately thread chicken and pepper onto eight 8-inch (20 cm) skewers. Cook on greased grill or in grill pan over medium-high heat, in batches and turning occasionally, until chicken is browned and no longer pink inside, 12 to 16 minutes.
