Easy Tequila Lime Chicken Kabobs

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  Garlic(180g)
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  Lime Juice, Fresh(80g)
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  1/3 cup tequila
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  Vegetable oil(30g)
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  1/2 Teaspoon Freshly-Cracked Black Pepper, Plus Extra For Sprinkling
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  Cumin, Ground(3g)
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  1/2 Teaspoon Salt, Plus Extra For Sprinkling
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  Chicken Breast, Boneless Skinless(907g)

  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 lime juice, vegetable oil, ground cumin, and salt in a large bowl or ziplock bag 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.
4. 4Heat a large skillet or grill pan over medium-high heat and lightly coat with vegetable oil. Once the oil shimmers, place skewers in a single layer and cook for 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 into a large bowl, divide evenly into 8 airtight containers while warm, and 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.