Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts or thighs, cut into 1.5-inch (4cm) pieces
  • 3 tablespoons (45ml) olive oil
  • 2 tablespoons (30ml) soy sauce (low sodium recommended)
  • 1 tablespoon (15ml) lemon juice (or rice vinegar)
  • 2 teaspoons (10g) honey or brown sugar
  • 3 cloves garlic, minced (about 1 tablespoon)
  • 1 teaspoon (2g) paprika
  • ½ teaspoon (1g) ground cumin (optional)
  • Salt and freshly ground black pepper to taste
  • 1 red bell pepper, cut into 1-inch (2.5cm) chunks (optional)
  • 1 green bell pepper, cut into 1-inch (2.5cm) chunks (optional)
  • 1 red onion, cut into 1-inch (2.5cm) chunks (optional)
  • Wooden or metal skewers

Instructions:

  1. Combine olive oil, soy sauce, lemon juice (or rice vinegar), honey (or brown sugar), minced garlic, paprika, cumin (if using), salt, and pepper in a large bowl or zip-top bag. Whisk or shake to combine thoroughly.
  2. Add the chicken pieces to the marinade. Toss to ensure the chicken is evenly coated. Cover the bowl or seal the bag, and refrigerate for at least 30 minutes, or up to 2 hours for a deeper flavour.
  3. While the chicken marinates, if using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
  4. Thread the marinated chicken onto the skewers, alternating with bell pepper chunks and red onion chunks, if desired. Leave a little space between each piece for even cooking.
  5. Preheat grill to medium-high heat (about 400°F/200°C), oven to 425°F (220°C), or a grill pan over medium-high heat.
  6. Grill skewers for 10-12 minutes, turning occasionally, until chicken is cooked through. Or, place skewers on a baking sheet and roast for 15 minutes, flipping halfway through. Or, cook skewers on a stovetop grill pan for about 10-12 minutes, turning frequently.
  7. Remove the cooked skewers from the heat and let them rest for 5 minutes before serving.