- 1/2 cup white vinegar, divided
- 2 tablespoons aji amarillo paste
- 2 1/2 teaspoons ground cumin, divided
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon kosher salt
- 6 garlic cloves
- 3 (6-oz.) skinless, boneless chicken breast halves
- 1 red onion
- 1 red or green bell pepper
- 1/4 cup canola oil
- Dash of kosher salt
- Dash of freshly ground black pepper
- Cooking spray
- calories 306
- fat 17.6 g
- satfat 1.8 g
- monofat 9.8 g
- polyfat 4.5 g
- protein 28 g
- carbohydrate 7 g
- fiber 2 g
- cholesterol 82 mg
- iron 1 mg
- sodium 214 mg
- calcium 24 mg
- sugars 4 g
- Est. Added Sugars 0 g
How to Make It
Place 1/4 cup vinegar, aji amarillo paste, 2 teaspoons cumin, black pepper, salt, and garlic in a mini food processor; process until smooth. Place marinade in a large zip-top plastic bag.
Cut chicken into 2-inch cubes. Place chicken cubes in bag with marinade; toss well to coat. Marinate in refrigerator at least 45 minutes or up to overnight.
Peel onion; cut into 1-inch wedges. Remove stem, seeds, and membrane from bell pepper; cut into 1-inch pieces.
Remove chicken from marinade; discard marinade. Thread the chicken and vegetable pieces evenly onto 8 (10-inch) skewers, alternating chicken with vegetables.
Combine remaining vinegar, remaining cumin, oil, dash of salt, and dash of pepper in a small bowl.
Preheat grill to medium-high. Place skewers on grill rack coated with cooking spray; grill skewers 2 minutes on each side or until chicken is done, basting frequently with vinegar mixture.