Grilled BBQ Chicken Kebabs

Cut the red onion and pineapple into 2-inch pieces. Cut the chicken breast into 1¼ inch cubes.

In a medium bowl, combine the marinade ingredients, and mix well to form a paste. Combine the marinade paste with the chicken breast cubes.

Using metal or bamboo skewers, thread the cubed chicken, pineapple, peppers and onions, alternating ingredients after every piece. If you’re using bamboo skewers, be sure to soak them in water for 1 hour prior to grilling. This helps to prevent the skewers from catching fire.

Allow your grill to preheat for 10–15 minutes. When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.

Grill the kebabs directly over the coals, flipping them once, and keeping the lid closed as much as possible.

Grill the kebabs for about 10–12 minutes, or until the chicken reaches an internal temperature of 165°F on a digital meat thermometer.

Remove the kebabs from the grill and baste with your favorite barbecue sauce.

Garnish with fresh cilantro and lime wedges for an impressive presentation!