Recipe courtesy of Pam's Midwest Kitchen Korner


2 large skinless, boneless, chicken breast halves 

1 green bell pepper, cut into 1" pieces 

1 Vidalia onion, cut into 1" pieces 

½ pint cherry tomatoes 

⅓ cup oil vegetable oil 

2 tablespoons vinegar 

3 limes, juiced 

1 tablespoon brown sugar 

2 teaspoons chili powder 

¼ teaspoon crushed red pepper, or more, depending on taste 

½ teaspoon each salt and seasoned pepper


In a small bowl, whisk oil, vinegar, lime juice and sugar, stir in spices and blend well. 

In a shallow container or re-sealable plastic bag, combine chicken, tomatoes, peppers and onions. 

Pour lime mixture over chicken mixture, seal bag and place in the refrigerator for at least an hour to marinate. 

Soak wood skewers in water for 15 minutes. 

Preheat oven to 400°. 

Using tongs, remove chicken and vegetables from marinade, discarding the marinade.

Thread chicken and vegetables onto skewers alternately, repeating until skewer is full.

Place skewers on a rack over a baking sheet. 

Bake for about 20 minutes, until chicken is no longer pink, turning once.