1 lb. boneless skinless chicken breasts, cut into 1 in. cubes
2 Tbsp. Kinder’s The Fajita Blend
2 Tbsp. olive oil
2 bell peppers, cut into 1 in. cubes
1 red onion, cut into 1 in. cubes
Directions
Place chicken, olive oil and The Fajita Blend Seasoning into a mixing bowl and toss lightly.
Add the bell peppers, onions and mix thoroughly, ensuring all parts of the chicken and veggies have been coated.
Place in the refrigerator for 30 minutes to an hour.
Set up grill for 2 zone, indirect cooking. For a charcoal grill, bank a full chimney of charcoal against one side and even out so the grill grate sits 3 inches above the bed of coals. For 4-burner gas grill, set both burners on the right to high and leave the two left side burners off.
Skewer chicken and vegetables.
Sear skewers over hot side of grill, turning frequently to avoid burning, until desired char and look is reached, approximately 3-4 minutes a side.
Once desired char is reached, move skewers to cool side of grill and cover. Finish cooking over indirect heat until chicken is thoroughly cooked, with an internal temperature of 165°F.
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