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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Caribbean >> Rest Caribbean

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Combine orange and lemon juices, oil, garlic, cumin, paprika, salt and oregano in a resealable plastic food storage bag. | 2. Add chicken and peppers; seal bag and turn to coat. | 3. Place bag on a plate on the bottom shelf in refrigerator and marinate for 2 to 8 hours. | 4. Preheat grill or grill pan. | 5. Thread chicken and pepper halves onto 8 metal or wooden skewers, using 4 pieces of chicken and 3 pieces of pepper per skewer; coat with cooking spray. (Note: If you're using wooden skewers, soak them in water 30 minutes before use to prevent charring.). | 6. Grill skewers, turning often, until chicken is no longer pink in the center, about 6 to 8 minutes; serve immediately. | 7. Leftovers can be refrigerated for up to 3 days. Yields 1 skewer per serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
orange juice	1/2	cup		55.8	12.895999999999999	0.868	0.248
lemon juice	3	tablespoons		10.065	3.1568	0.1601	0.1098
olive oil	1	teaspoon		39.78	0.0	0.0	4.5
garlic clove	2		minced	-	-	-	-
cumin	1	teaspoon	ground	7.875	0.929	0.374	0.4677
paprika	1/2	teaspoon		3.2430000000000003	0.6209	0.1626	0.1482
table salt	1/2	teaspoon		0.0	0.0	0.0	0.0
oregano	1/2	teaspoon	dried	1.325	0.3446	0.045	0.0214
chicken breast	2	lbs	boneless skinless	1560.3596	0.0	189.1482	83.9147
jalapeno pepper lengthwise	12	halved	seeded	-	-	-	-
olive oil cooking spray			flavored	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.