Easy Chutney Chicken Kebabs - cooking recipe

Ingredients

1 1/2 lbs boneless skinless chicken breasts, cut into 1-inch chunks
6 bell peppers, seeded and cut into 1-inch pieces
1/2 cup mango chutney (or your favourite chutney)
2 tablespoons soy sauce
1 tablespoon brown sugar
1 tablespoon olive oil

Preparation

Place chicken chunks in a mixing bowl and set aside.
In a food processor or blender, place chutney, soy sauce, sugar and oil; process or blend until mixture is smooth.
Pour chutney mixture over chicken and stir to coat well.
Cover and refrigerate for a minimum of 1 hour; maximum 24 hours.
Before dinner, find skewers; if metal, fine, but if using wooden ones they must be soaked in water for 30 minutes so they won't burn.
Preheat bbq and grease grill, or preheat broiler.
Prepare kebabs: Put 3 pieces of chicken and 3 pieces of pepper, alternating, on each skewer.
Chicken will cook faster on bbq: cook kebabs about 8 minutes, turning often.
Or broil on wire rack on shallow baking sheet set on rack in centre of oven, about 8 inches from broiler; broil, turning partway through, until chicken feels springy, about 15 minutes.