by Michael Fruchtman, CEO/CFO
Marinade:
-1 1/2 pounds boneless skinless chicken thighs, cubed
-1/4 cup chopped, fresh cilantro
-1 large lime, juiced
-2 cloves garlic, minced
-1 teaspoon kosher salt
-1/2 teaspoon cumin
-1/4 teaspoon black pepper
-1/3 cup olive oil
Skewers:
-1 each red and yellow bell pepper, cubed
-1 red onion, cubed
-1 zucchini, cubed
Combine chicken and marinade ingredients in a large resealable bag and marinate at least 20 minutes or up to 4 hours in the refrigerator.
To assemble, thread skewers with chicken and vegetables, alternating between them. Grill over medium high heat 4-6 minutes on each side or until meat thermometer reaches 165 degrees on the thickest piece of chicken! Serve with additional lime wedges and garnish with additional cilantro.
