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Orange Chipotle Chicken Fajita Skewers

An orange and chipotle spiced marinade for skewered chicken with colourful fajita-inspired vegetables for the grill.

Servings 8 servings

Ingredients

  • 1 orange, zested
  • 2 tablespoons freshly squeezed orange juice
  • ¼ cup olive oil
  • 2 tablespoons liquid honey
  • 4 garlic cloves, minced
  • 2 teaspoons dried oregano
  • 1 - 2 teaspoons chipotle chili powder, as desired
  • 1 teaspoon smoked paprika
  • 1 teaspoon granulated garlic powder
  • 1 teaspoon cumin
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 4 - 5 boneless chicken breasts, approximately 1 kg
  • 2 red bell peppers
  • 2 yellow bell peppers
  • 2 green bell peppers
  • 2 medium red onions
  • Fresh cilantro for garnish, as desired

Instructions

  1. Soak eight 10” or 12” bamboo skewers in water for at least 30 minutes (or longer) or use metal skewers.

  2. In a large bowl (which will ultimately fit all the cubed chicken) whisk together the marinade ingredients: orange zest, orange juice, olive oil, honey, garlic, oregano, chipotle chili power, paprika, garlic powder, cumin, salt and pepper.

  3. If the chicken breasts have tenders attached, remove them and reserve tenders for another use. Cut chicken breasts into 1” cubes. You should get at about 36 - 40 pieces. Transfer the cubed chicken to the large bowl with the marinade. Toss to combine well, cover and refrigerate for 10 minutes or longer.

  4. Meanwhile, cut the bell peppers into square pieces about 1 ½” each. Cut the onion into similar size pieces.

  5. Spear skewers with about 5 cubes of chicken each, alternating the chicken and veggies in a consistent pattern of: chicken, onion, chicken, green pepper, chicken, yellow pepper, chicken, red pepper; butting them tightly. Brush any remaining marinade over the chicken and vegetables.
  6. Place the skewers in a non-metal rimmed baking dish. Cover tightly with plastic wrap and refrigerate to marinate for at a few hours or overnight.
  7. About 30 minutes before grilling, remove the skewers from refrigerator and let sit at room temperature.
  8. Grill skewers on a medium-high pre-heated BBQ for about 6 minutes on each side for a total of 12 minutes or until the chicken is cooked through and the vegetables are lightly charred. Place skewers on a platter and tent with foil. Let rest for 5 minutes before serving. Garnish with cilantro as desired.