Easy Tequila Lime Chicken Kabobs

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  3 Garlic(9g)
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  0.3 cup Lime Juice, Fresh
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  0.3 cup 1/3 cup tequila
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  2 tbsp Vegetable oil
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  0.5 tsp 1/2 Teaspoon Freshly-Cracked Black Pepper, Plus Extra For Sprinkling
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  0.5 tsp Cumin, Ground
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  0.5 tsp 1/2 Teaspoon Salt, Plus Extra For Sprinkling
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  2 lbs Chicken Breast, Boneless Skinless

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  salt and freshly-cracked black pepper
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  Cilantro, Fresh

Instructions

1. 1Mince the garlic and combine with the lime juice, the tequila, vegetable oil, ground cumin, the black pepper, and salt in a large bowl or ziplock bag, stirring until the cumin is fully dissolved.
2. 2Cut the chicken breast into 1½-inch cubes, add to the marinade, and toss until evenly coated. Cover or seal and refrigerate for at least 30 minutes, or up to 8 hours.
3. 3If using wooden skewers, soak them in water for at least 10 minutes. Remove the chicken from the marinade and discard the leftover liquid. Thread the chicken pieces onto skewers, leaving ¼-inch space between pieces, and season lightly with salt and black pepper.
4. 4Heat a large skillet or grill pan over medium-high heat and lightly coat with vegetable oil. Once the oil shimmers, place the skewers in a single layer and cook 6–8 minutes, rotating every 2 minutes, until the chicken reaches an internal temperature of 165°F and develops light golden-brown char on all sides.
5. 5Transfer the cooked skewers to a cutting board and cool for 2–3 minutes.
6. 6Remove the chicken from the skewers and divide evenly into 8 airtight containers while warm. Top each portion with fresh chopped cilantro.
7. 7Seal containers and refrigerate for up to 4 days. Reheat in a 350°F oven for 8–10 minutes until warmed through, or serve cold over rice or greens.