1poundboneless skinless chicken breastscut into 1.5 inch pieces
1red bell peppercut into 1 inch pieces
1yellow bell peppercut into 1 inch pieces
1red onioncut into thin wedges
1/4teaspoonground black pepper
1 1/2teaspoonssmoked paprika
1-2tablespoonschili powderdepending on the heat level of your chili powder. I use a mild chili powder so I do the full 2 tablespoons.
For the creamy cilantro dipping sauce
1cupsour creamcan use light
1/2cupfresh cilantro leavesroughly chopped
1 1/2teaspoons honey
1/4cupprepared green salsa
salt and pepper to taste
To prepare the marinade, pour the lime juice, olive oil and water into a large resealable bag. Add the garlic, sugar, salt and pepper, cumin, garlic, oregano, smoked paprika, onion powder and chili powder.
Seal bag and shake to combine. Remove 2 tablespoons of the marinade and set aside in the refrigerator. Add the chicken to the bag of marinade, seal and place in fridge - marinate at least 2 hours or up to 8 hours.
Soak 6 skewers in cold water for 20 min; this keeps them from burning on the grill. Heat your grill according to manufacturer instructions. Thread the chicken, peppers and onions onto the wooden skewers. Drizzle the reserved marinade over the top of the skewers and season with salt and pepper.
Grill the skewers until the chicken is cooked through and the vegetables have started to soften; about 4-5 minutes per side. Alternatively you can broil the skewers in the oven for the same length of time.
While the skewers are cooking, prepare the sauce. Combine all of the sauce ingredients in the food processor and blend until smooth. Add salt and pepper to taste.
Serve the skewers with the dipping sauce and any other mexican accompaniments of your choice.
Make ahead: the chicken can be marinated the night before, the vegetables can be cut up a day in advance and the sauce can be made a day ahead.