3cupsneutral oilavocado, grapeseed or cold-pressed canola
2½ cupswhite vinegar
3poundsboneless chicken thighsfat trimmed
2yellow bell pepperscut into 1-inch pieces
2teaspoons chipotle powder
Zest of 3 limes
To make the marinade: In a large bowl, combine cumin, chili powder, 1 teaspoon salt, garlic, onion, oil and vinegar. Squeeze juice from limes, orange and lemon. Add juices and fruit peels to the marinade. Place chicken thighs in bowl, and let sit for 20–30 minutes, covered with plastic wrap.
Preheat grill to medium. While grill is heating, remove chicken from refrigerator and let come to room temperature. Remove chicken from marinade, allowing excess oil to drip off. Cut chicken into 1- to 1½-inch pieces; place in a bowl with bell pepper pieces.
To make spice rub: In a small bowl, combine garlic powder, paprika, chipotle powder and remaining 1 teaspoon salt. Sprinkle over chicken and peppers; toss.
Thread chicken and bell pepper pieces onto skewers, alternating two pieces of chicken and one piece of bell pepper.
Grill skewers for 10–12 minutes, flipping halfway, until chicken reaches an internal temperature of 165° when tested with a thermometer. Place skewers on a tray and garnish with scallions and lime zest. Serve with Chipotle Crema and Cilantro Pepita Pesto.
Grilled Chipotle Chicken Kabobs
Amount Per Serving
Calories 1135Calories from Fat 36
% Daily Value*
Total Fat 4g6%
Saturated Fat 1g5%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Total Carbohydrates 3g1%
Dietary Fiber 1g4%
* Percent Daily Values are based on a 2000 calorie diet.