Cuban chicken skewers
Unsweetened orange juice
4 cup(s), 1/2 cup per person
Fresh lemon juice
2 clove(s), medium, minced
Uncooked boneless skinless chicken breast(s)
2 pound(s), cut into 32 chunks
12 small, halved lengthwise, seeded (do not touch seeds with bare hands)
Olive oil cooking spray
- Combine orange and lemon juices, oil, garlic, cumin, paprika, salt and oregano in a re-sealable plastic food storage bag. Add chicken and peppers. Seal bag and turn to coat. Place bag on a plate on bottom shelf in refrigerator and marinate for 2 hours.
- Preheat grill or grill pan. Thread chicken and pepper halves onto 8 metal or wooden skewers, using 4 pieces of chicken and 3 pieces of pepper per skewer. Coat with cooking spray. (Note: If you're using wooden skewers, soak them in water 30 minutes before use to prevent charring.)
- Grill skewers, turning often, until chicken is no longer pink in the centre, about 6 to 8 minutes. Serve immediately. Leftovers can be refrigerated for up to 3 days.
- Yields 1 skewer per serving.