• Cooking Time:
  • Servings:
  • Preparation Time:



  • 1/2 cup orange juice
  • 3 Tbsp fresh lemon juice
  • 1 tsp olive oil
  • 2 large garlic clove(s), minced
  • 1 tsp ground cumin
  • 1/2 tsp paprika
  • 1/2 tsp table salt
  • 1/2 tsp dried oregano
  • 2 pound uncooked boneless, skinless chicken breast, cut into 32 chunks
  • 12 small jalapeño pepper(s), halved lengthwise, seeded (do not touch seeds with bare hands)
  • 2 sprays olive oil cooking spray


  • Mix orange and lemon juices, oil, garlic, cumin, paprika, salt and oregano in a resealable plastic food storage bag. Add chicken and peppers; close bag and turn to coat. Place bag on a plate on the bottom shelf in refrigerator and marinate for 2 to 8 hours.
  • Preheat grill, and thread chicken and pepper halves onto 8 skewers, using 4 pieces of chicken and 3 pieces of pepper per skewer; coat with cooking spray.
  • Grill skewers, turning often, until chicken is no longer pink in the center, about 6 to 8 minutes; serve immediately. Leftovers can be refrigerated for up to 3 days. Yields 1 skewer per serving.
  • Weight Watchers Points: 3

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