Grilled Chicken Kabobs
1/3 C Spice Union Chesapeake Bay Spice Blend
1/4 C Onion- grated
4 Tbsp Olive oil
3 Tbsp Milk
2 lbs Boneless, skinless Chicken Breast
1 ea Red bell pepper
1 ea Yellow bell pepper
1 ea Green bell pepper
10 ea Bamboo skewers
Marinate the Chicken:
Combine 1/4 Cup of Spice Union Chesapeake Bay Spice Blend, grated onion, 3 Tbsp Olive oil and milk.
Cube the chicken breast into 1 ½ inch cubes. Add chicken to the marinade. Toss to coat.
Marinate for at least 4 hours.
Marinate the vegetables:
Clean the peppers and cut into 1 ½ inch pieces.
Combine the remaining Spice Union Chesapeake Bay Spice Blend, olive oil with the peppers. Toss to coat.
Make the kabobs:
Preheat your grill to high heat.
Soak the bamboo skewers in warm water for 3-4 minutes.
Assemble the kabobs by skewering the chicken and vegetables on the bamboo skewers.
Place the kabobs on the grill, directly over the heat source.
Grill the kabobs for about 3 minutes per side or until the chicken reaches an internal temperature of 160°F.
Serve over a buttery rice pilaf or with roasted potatoes.