Ingredients:
2 Amish skinless chicken breasts, cut into 1-inch cubes
1/3 cup extra virgin olive oil
2 teaspoons minced garlic
1/2 cup freshly squeezed orange juice
1 tablespoon freshly squeezed lime juice
3 tablespoons chopped cilantro
1 large poblano chile, seeded and cut into 1-inch pieces
8 12-inch wooden skewers, soaked in water for at least 4 hours
1 orange, halved
Salt and freshly ground black pepper, to taste
Directions:
Combine the cubed chicken, olive oil, minced garlic, orange juice, lime juice, and chopped cilantro in a bowl. Mix well so the chicken is evenly coated, then cover and marinate in the refrigerator for 30 minutes. Marinating allows the citrus and garlic to tenderize the chicken and infuse it with bright flavor.
After marinating, thread the chicken and poblano pieces onto the soaked wooden skewers, alternating between chicken and pepper to ensure even cooking and balanced flavor in each bite. Arrange the skewers so they are not overcrowded, leaving a little space between pieces for heat circulation.
Preheat a grill to medium heat. Place the skewers directly over the grill grates and cook for about 3 minutes per side, turning once or twice, until the chicken reaches an internal temperature of 165°F (74°C) and the poblano pieces are lightly charred and tender. Cooking times can vary slightly depending on skewer thickness and grill temperature, so monitor closely to avoid overcooking.
Once cooked, remove the skewers from the grill and season again with salt and freshly ground black pepper to taste. Squeeze the halved orange over the hot chicken kebabs to add a final burst of fresh citrus that brightens the dish. Serve immediately so the chicken remains juicy and the peppers retain a bit of bite.
Serving Suggestion:
This recipe makes about 4 servings. Serve the skewers with a simple side salad, grilled vegetables, or steamed rice to complement the citrus and smoky notes. A light yogurt-based sauce or a dollop of guacamole also pairs nicely without overwhelming the fresh flavors.
Preparation Time: 20 minutes
Total Time: 30 minutes