1/2 cup orange juice
3 tablespoons fresh lemon juice
1 tablespoon olive oil
2 large garlic cloves, minced
1 teaspoon ground cumin
1/2 teaspoon paprika
1/2 teaspoon table salt
1/2 teaspoon dried oregano
2 pounds uncooked chicken breast, boneless and skinless, cut into 32 chunks
12 medium jalapeno peppers, halved lengthwise, seeded
2 servings olive oil cooking spray
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 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. 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.
Serves 8. 3 points per serving.
Point Index | Recipe Index | Home