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Grilled Chicken Fajita Skewers


  • 1/3 cup lime juice about 6 limes
  • 1/3 cup extra virgin olive oil
  • 4 garlic cloves minced
  • 1 tablespoon brown sugar
  • 2 teaspoons salt
  • 1/4 teaspoon black pepper
  • 1 1/2 teaspoons ground cumin
  • 1 1/2 - 2 pounds boneless skinless chicken breasts, cut into 1 1/2" chunks
  • 2 14.5 oz cans Red GoldĀ® Whole Peeled Tomatoes, drained
  • 1 16 oz. bag mini sweet peppers
  • 1 large sweet onion peeled and cut into 1 1/2" cubes
  • metal or wooden skewers if using wooden soak in water for 30 minutes or longer before using


  • To make the marinade whisk together lime juice, olive oil, garlic, brown sugar, salt, black pepper, and cumin in small bowl until well combined.
  • Place chicken cubes in large resealable plastic bag and pour in marinade. Remove as much air as possible and seal. Place in fridge for 1-5 hours.The longer the better.
  • Thread skewers by alternating with chicken, tomato, peppers and onion until all ingredients are used.
  • Preheat grill to medium-high heat. Place skewers over direct heat and grill 3-4 minutes per side until chicken is cooked through and veggies have a nice char. Remove from heat and let rest 5 minutes before serving.
  • Recipe inspired and adapted from Red Gold