Marinade

• 1/2 c. fresh lime juice
• 4 garlic cloves, minced
• 1/4 c. vegetable oil
• 2 T. sugar
• 1/2 t. ground sage
• 1 1/2 t. chili powder
• 1/2 t. cayenne pepper
• salt

In a bowl, combine all ingredients.

Chicken Skewers

• 8 chicken breasts, boneless, skinless, cut into 1 inch dice
• 16 cherry tomatoes, washed and dried
• 2 green bell peppers, washed, cored and cut into 1 inch dice
• 1 red onion, peeled, cut into wedges approximately the same size as the tomatoes
• 8 large skewers, (if bamboo, soak for up to 30 minutes before skewering the ingredients)

Skewer the chicken and vegetables in an alternating pattern.

Place the chicken skewers in a non-reactive dish. Coat well with the marinade. Cover with plastic wrap and refrigerate for up to 2 hours.

Preheat the grill to high heat and oil the grid.

Grill the chicken skewers until just cooked through, turning to brown on all sides, about 6 to 8 minutes total.

Move to a platter and serve.