MEXICAN CHICKEN KABOBS

Mexican Chicken Kabobs image

Time 9h

Number Of Ingredients 27

CHICKEN MARINADE:
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1/3 cup soy sauce
2 Tablespoons lemon juice, or 1 lemon juiced
2 cloves garlic
1/4 cup cilantro, roughly chopped
1/2 cup olive oil
1 teaspoon garlic powder
1/2 teaspoon black pepper
2 lbs boneless, skinless chicken breasts,chopped into Kabob sized pieces
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Mexican Salsa:
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2 (15 ounce) cans of black beans, rinsed and drained
2 bell peppers diced - any color.
1/4 cup red onion, diced
2 (15.25 ounce) cans of corn, drained
1 Tablespoon olive oil
1 Tablespoon red wine vinegar
1 Tablespoon balsamic vinegar
1 Tablespoon apple cider vinegar
1/2 teaspoon salt
1/2 teaspoon ground cumin
1 Tablespoon cilantro, diced
2 teaspoons garlic, minced
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1 recipe for Fluffy Buttered Rice

Steps:

In a medium bowl add soy sauce, lemon juice, garlic, cilantro, olive oil, garlic powder & black pepper. Mix well. Add chicken, cover and marinade overnight. In a second bowl combine black beans, bell peppers, red onion, corn, olive oil, red wine vinegar, balsamic vinegar, apple cider vinegar, salt, cumin, cilantro and garlic. Mix well, cover and allow to marinade over night. Skewer chicken and set aside. Pour remaining marinade into a small pot and bring to a boil. Cook down until sauce thickens. This should take approximately 15 - 20 minutes, set aside. Grill chicken. While chicken is cooking, make rice. Serve chicken kabobs over bed of rice and mexican salsa. Devour immediately!