Easy Chutney Chicken Kebabs

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

1. Place chicken chunks in a mixing bowl and set aside.
2. In a food processor or blender, place chutney, soy sauce, sugar and oil; process or blend until mixture is smooth.
3. Pour chutney mixture over chicken and stir to coat well.
4. Cover and refrigerate for a minimum of 1 hour; maximum 24 hours.
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. Preheat bbq and grease grill, or preheat broiler.
7. Prepare kebabs: Put 3 pieces of chicken and 3 pieces of pepper, alternating, on each skewer.
8. Chicken will cook faster on bbq: cook kebabs about 8 minutes, turning often.
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.

chicken breasts, bell peppers, mango, soy sauce, brown sugar, olive oil

Taken from www.food.com/recipe/easy-chutney-chicken-kebabs-22736 (may not work)