Cuban chicken skewers
Unsweetened orange juice
4 cup(s), (1/2 cup)
Fresh lemon juice
2 medium clove(s), 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 resealable plastic food storage bag. Add chicken and peppers; seal bag and turn to coat. Place bag on a plate on the bottom shelf in refrigerator and marinate for 2 to 8 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 center, about 6 to 8 minutes; serve immediately. Yields 1 skewer per serving.