Marinade: Start by adding the soy sauce, oil, sprite, garlic powder, and horseradish into a large ziplock bag. Seal it tightly and shake well to combine the ingredients. This marinade is a game-changer, so make sure every ingredient is well mixed. Let the flavors meld for a few minutes while you prepare the chicken.
Assembly: Cut the chicken into 1-inch chunks. Add those chunks into the marinade bag, ensuring they are well coated. Marinate the chicken for at least 1 hour, or up to 3 hours for deeper flavor. The longer you marinate, the tastier the kabobs will be.
Skewer: If using bamboo skewers, soak them in water for 30 minutes to prevent burning. Thread the marinated chicken and the bell peppers and onion alternately onto the skewers, leaving a little space between each piece. This allows for even cooking and better flavor distribution. You’ll want to fill the skewers without overcrowding.
Grill: Preheat your grill to medium-high heat. Lightly grease the grates with oil to avoid sticking. Place the skewers on the grill and cook for about 5 to 7 minutes per side. Keep an eye on them, turning as necessary, until the chicken is cooked through and has nice char marks. The internal temperature should reach 165°F (75°C) for safe consumption.
Rest: Once cooked, remove the skewers from the grill and let the kabobs rest for 5 minutes. This step is important as it allows the juices to redistribute, resulting in moist chicken.
Serve: Slide the chicken and vegetables off the skewers onto a platter. You can serve them with a side of rice, salad, or pita bread for a complete meal. Enjoy the burst of flavors in every bite!
