Marinate: In a large bowl or zip-top bag, combine all marinade ingredients. Add the chicken cubes and toss to coat thoroughly. Refrigerate for at least 1 hour (4 hours is ideal).

Prep Skewers: If using wooden skewers, soak them in water for 30 minutes.

Assemble: Thread the chicken and vegetables onto the skewers, alternating between meat, pepper, and onion. Don't pack them too tightly.

Grill: Preheat your grill to medium-high heat (about 400°F). Lightly oil the grates.

Cook: Place skewers on the grill. Cook for 5-6 minutes per side, turning once. The chicken is done when the internal temperature reaches 165°F and the edges are slightly charred.

Rest: Remove from the grill and let them rest for 5 minutes before serving. This keeps the juices inside!