Try this for a delicious spin on a chicken veggie “ka-bob”.  As Spring approaches and warm climes tempt us, we look for recipes that are light and delicious!  This is BBQ Bob’s version of Pollo Libre.

Here is what you will need:

  • ·         4-6 large skinless Chicken breasts
  • ·         4 Cloves of fresh Garlic
  • ·         ¼ Cup fresh chopped Cilantro
  • ·         ½ Cup of Rose’s Lime
  • ·         ½ Cup of Extra Virgin Olive Oil
  • ·         Lawry’s Season Salt
  • ·         2 Tablespoons dried Chipotle
  • ·         Assorted Red and Green Bell Peppers
  • ·         One Sweet Onion
  • ·         2 Pints of Grape Tomatoes

Cube the Chicken into 1-1.5 inch pieces.  Cut onion and Peppers into 1-2 inch squares. 

Blend all other ingredients in large bowl and stir to proper mixed level.  Add Chicken, onion and peppers.  Cover tightly and place in refrigerator overnight.

Skewer chicken and vegetables in decorative fashion.

(Soak skewers for 2 hours if you are using wooden skewers)

Grill on High Heat to perfection.