Grilled Chicken Kabobs

• 12 each boneless & skinless chicken thigh meat, cubed
• ½ jar Saucy Classic Salsa
• 1 ½ cup Greek yogurt
• 1 tbsp. Achiote paste
• 3 each assorted bell peppers, cubed
• 2 each medium red onion, cut into quarters
• 2 pints cherry tomatoes
• 3 each limes, cut into quarters (garnish)
• ½ cup chopped cilantro
• Kosher salt to taste
• Black pepper to taste

DIRECTIONS

1. Whisk together salsa, yogurt and achiote paste until well incorporated. Mix marinade and chicken in a bowl, then cover and refrigerate overnight.
2. Soak wooden sewers in water for 30 minutes prior to grilling.
3. Thread pieces of chicken and vegetables on to the skewers.
4. Grill the kabobs on each side for approximately 5 minutes until well caramelized and cooked through.
5. Plate the kabobs and garnish with chopped cilantro and lime wedges.