Chicken Fajita Kebabs

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2 tsp lime zest
3 Tbsp fresh lime juice
3 Tbsp orange juice (mandarin or navel)
3 Tbsp olive oil, plus more for brushing grill
1 Tbsp minced garlic (3 cloves)
1 tsp packed brown sugar
2 tsp chili powder (preferably 1 tsp regular 1 tsp ancho)
2 tsp ground cumin
2 tsp minced canned chipotle pepper, or more to taste (about 1 pepper)
3 Tbsp minced fresh cilantro, plus more for garnish
1 tsp salt
3/4 tsp freshly ground black pepper
1 3/4 lbs boneless skinless chicken breasts, diced into 1 1/4-inch pieces
1 large yellow onion peeled and diced into 1-inch chunks
3 bell peppers (preferably 1 red, 1 yellow, 1 green), cored and diced into 1-inch pieces

If using wooden skewers soak in water overnight or at least 1 hour.
In a mixing bowl whisk together lime zest, lime juice, orange juice, olive oil, garlic, brown sugar, chili powder, cumin, chipotle pepper, cilantro, salt and pepper.
Place chicken in a gallon size resealable bag then pour marinade mixture over chicken.
Seal bag while pressing out excess air, rub marinade over chicken and transfer to refrigerator.
Let marinate at least 1 hour and up to 6 hours.
Preheat grill over medium-high heat to 400 degrees.
Thread chicken and peppers onto skewers (similar to the pattern pictured).
Brush grill grates with oil the place skewers on grill and grill until center registers 165, about 6 minutes per side.
Serve warm garnished with cilantro. I recommend serving over quinoa or cilantro lime rice or serve in warmed tortillas.
Recipe source: Cooking Classy

Chicken Fajita Kebabs#