1 lb. chicken breast trimmed and cut into bite-sized chunks
2 Tbsp good tequila
· 2 limes juiced
· 2 Tbsp honey
· 1/4 cup Dijon mustard
· 1 shallot chopped finely
· 2 Tbsp low sodium soy sauce
· 1 Tbsp chopped flat-leaf parsley
· 1 Tbsp chopped cilantro
· 1 red bell pepper cut into bite sized chunks
· Ground pepper
Preheat grill to medium-high heat.
In a small mixing bowl, combine everything but the chicken & peppers. (Mixture should be similar to consistency of a barbeque sauce.)
Insert chicken into a large re-sealable bag and marinate with half of the prepared sauce. (I recommend marinating at least 4 hours and up to overnight.)
Soak wooden bamboo sticks in water for at least 30 minutes prior to cooking. (Oops, I didn’t submerge them enough this time, notice in main picture)
Thread chicken and peppers alternating onto bamboo sticks. (Should be about 3-4 pieces of each per stick.)
Divide remaining marinade into two bowls. Reserve one in refrigerator until ready to use.
Once grill is hot cook chicken about 8-10 minutes. Halfway through brush chicken with the sauce turning throughout.
When chicken and peppers are nicely browned, remove from oven and place alongside the extra dipping sauce.