Supplies:
- Grill Skewers
- 4-inch paring knife
- Kitchen shears
Ingredients:
- 2 lbs. chicken breast cut into 1-inch chunks
- 1 tsp black pepper
- 1 tablespoon fresh tarragon
- Juice of 1 lemon
- 2 tablespoons olive oil
- 1 lb. mini bell peppers (or regular bell peppers cut into 1-inch pieces), stems and seeds removed
Instructions:
- Combine chicken, black pepper, tarragon, lemon juice and olive oil in bowl and mix well to marinate the chicken
- Marinate in the fridge for 2 hours
- Prepare the bell peppers
- Heat grill to medium/high heat
- Once chicken has marinated, assemble skewers by alternating chicken and bell peppers
- Grill for 20-25 minutes
- Remove chicken from grill when internal temperature reaches 160 F
- Tent chicken with foil and allow to rest for 5-10 minutes which will bring the chicken up to 165F
Enjoy!