Ingredients
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1/2 cup orange juice
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3 tablespoons fresh lemon juice
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1 teaspoon olive oil
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2 large garlic cloves, minced
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1 teaspoon ground cumin
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1/2 teaspoon paprika
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1/2 teaspoon table salt
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1/2 teaspoon dried oregano
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2 lbs boneless skinless chicken breasts
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olive oil flavored cooking spray (5 one-second sprays per serving)
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12 medium jalapeno peppers, halved lengthwise, seeded (do not touch seeds with bare hands)
Instructions
- Combine orange and lemon juices, oil, garlic, cumin, paprika, salt and oregano in a resealable plastic food storage bag.
- Add chicken and peppers; seal bag and turn to coat.
- Place bag on a plate on the bottom shelf in refrigerator and marinate for 2 to 8 hours.
- Preheat grill or grill pan.
- Thread chicken and pepper halves onto 8 metal or wooden skewers, using 4 pieces of chicken and 3 pieces of pepper per skewer; coat with cooking spray. (Note: If you're using wooden skewers, soak them in water 30 minutes before use to prevent charring.).
- Grill skewers, turning often, until chicken is no longer pink in the center, about 6 to 8 minutes; serve immediately.
- Leftovers can be refrigerated for up to 3 days. Yields 1 skewer per serving.