3 Boneless and Skinless Chicken Breast, cut into 1/2 inch cubes
1 Teaspoon of Garlic Powder
1 Teaspoon of Cumin
1 Teaspoon of Chili Powder
2 Tablespoons of Olive Oil
The juice of 2 Limes
1/4 Cup of Orange Juice
1/4 Cup of Tequila
1/4 Cup of Fresh Cilantro
2 Red Chilies, Sliced Thin
Salt and Pepper
Wooden Skewers
Directions
In a large resealable plastic bag, add the chicken, garlic powder, cumin, chili powder, olive oil, the juice of 2 limes, orange juice, tequila, and a pinch of salt and pepper. Seal the bag and toss the ingredients to evenly coat. Refrigerate for 1 hour to marinate the chicken.
In a small bowl, add all of the sauce ingredients and mix to evenly combine. Chill and reserve for later.
Remove the chicken from the marinade and build your skewers. For appetizer portions, use 2-3 cubes chicken per skewer, for large portions use more chicken per skewer.
With your Blackstone set to medium-high heat, add a bit of olive oil and cook the skewers for 2-3 minutes per side. Turn the skewers often and cook fully. Add a bit more lime juice at the end for a pop of sweetness.
To plate, add the skewers to a serving platter and drizzle the sauce over the top. Garnish with the fresh cilantro and sliced red chili's.
