Ingredients:

  • 1/2 cup extra virgin olive oil
  • 1/4 cup apple cider vinegar
  • 3 tbsp light brown sugar, packed
  • 2 tbsp smoked paprika
  • 1 tbsp Worcestershire sauce
  • 1 tbsp garlic powder
  • 1 tsp onion powder
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/4 tsp cayenne pepper
  • 2 lbs boneless skinless chicken breast, cut into 1-inch cubes
  • 1 large red onion, cut into 1-inch chunks
  • 2 large bell peppers, cut into 1-inch chunks

Instructions:

  1. In a large bowl, whisk together 1/2 cup olive oil, 1/4 cup apple cider vinegar, 3 tbsp light brown sugar, 2 tbsp smoked paprika, 1 tbsp Worcestershire sauce, 1 tbsp garlic powder, 1 tsp onion powder, 1 tsp kosher salt, 1/2 tsp black pepper, and 1/4 tsp cayenne pepper until the sugar is mostly dissolved.
  2. Add 2 lbs of cubed chicken breast to the bowl and toss thoroughly to ensure every piece is coated in the marinade.
  3. Cover the bowl and refrigerate for at least 2 hours.
  4. Remove the chicken from the refrigerator 20 minutes before grilling to take the chill off.
  5. Thread the marinated chicken pieces onto skewers, alternating with chunks of red onion and bell pepper, leaving a tiny gap between pieces to ensure heat reaches all sides.
  6. Preheat the grill to medium-high heat (400°F/200°C) and lightly oil the grates to prevent sticking.
  7. Place the skewers on the grill and sear for 5–6 minutes per side.
  8. During the last 2 minutes of cooking, brush any remaining marinade, boiled for at least 1 minute first, over the tops of the skewers to create a glaze.
  9. Remove from heat once a meat thermometer indicates the internal temperature of the chicken has reached 165°F (74°C).