Ingredients
4 chicken breasts, skinless and boneless; cut into big cubes
⅓ cup olive oil
½ cup San J Tamari Soy Sauce - gluten free
2 garlic cloves, minced
salt and pepper
½ lemon juice
3 lemons, cut into wedges
1 green bell pepper, cut into big chunks
1 yellow bell pepper, cut into big chunks
½ of red onion, cut into big chunks
⅓ cup fresh cilantro, finely chopped
1 tablespoon sesame oil
Instructions
<ol>
<li>In a medium bowl, combine the soy sauce, olive oil, garlic, cilantro, sesame oil, lemon juice and season with salt and pepper.</li>
<li>Place the chicken in a large bowl and pour most of the soy sauce mixture. Nicely coat the chicken, cover and marinate for at least 30 minutes.</li>
<li>Pour the remaining soy sauce mixture into the vegetables and cover.</li>
<li>Preheat grill to high heat. Alternately thread the chicken and vegetables on metal skewers.</li>
<li>Grill the chicken on high heat for 2 to 3 minutes then flip cooking all sides on medium high heat. About 10 minutes total grilling depending on how thickness the chicken.</li>
<li>Garnish with minced cilantro and serve with rice. So delicious!</li>
</ol>
