Easy Chutney Chicken Kebabs

• boneless skinless chicken breasts, cut into 1-inch chunks↗1 1⁄2 lbs
• bell peppers, seeded and cut into 1-inch pieces↗6
• mango chutney (or your favourite chutney)1⁄2 cup
• soy sauce↗2 tablespoons
• brown sugar↗1 tablespoon
• olive oil↗1 tablespoon

Step-by-step instructions

1. 1

   Place chicken chunks in a mixing bowl and set aside.

2. 2

   In a food processor or blender, place chutney, soy sauce, sugar and oil; process or blend until mixture is smooth.

3. 3

   Pour chutney mixture over chicken and stir to coat well.

4. 4

   Cover and refrigerate for a minimum of 1 hour; maximum 24 hours.

5. 5

   Before dinner, find skewers; if metal, fine, but if using wooden ones they must be soaked in water for 30 minutes so they won't burn.

6. 6

   Preheat bbq and grease grill, or preheat broiler.

7. 7

   Prepare kebabs: Put 3 pieces of chicken and 3 pieces of pepper, alternating, on each skewer.

8. 8

   Chicken will cook faster on bbq: cook kebabs about 8 minutes, turning often.

9. 9

   Or broil on wire rack on shallow baking sheet set on rack in centre of oven, about 8 inches from broiler; broil, turning partway through, until chicken feels springy, about 15 minutes.