By: The Canadian Living Test Kitchen
1 lb (500 g) boneless skinless chicken breasts
2 tbsp (25 mL) olive oil
2 tbsp (25 mL) lemon juice
3 cloves garlic, minced
½ tsp (2 mL) each dried thyme and salt
½ tsp (2 mL) poultry seasoning ( I added)
¼ tsp (1 mL) pepper
Cut chicken into 1-inch (2.5 cm) pieces. In bowl, whisk together oil, lemon juice, garlic, thyme, salt, pepper and poultry seasoning. Add chicken and toss to coat. Put all ingredients into a resealable bag and refrigerate for up to 24 hours.
Once ready to BBQ, soak bamboo skewers in water for 30 minutes. In the meantime, seed and cut pepper into 1 inch chunks. Alternately thread chicken and pepper onto skewers. Cook on greased grill, until the chicken is browned and no longer pink inside, 12 to 16 minutes.