2 lbs boneless chicken thighs, cut into medium chunks
3 multicolored bell peppers, cut into medium chunks
Place the chicken pieces in the large bowl and add the rest of the ingredients. Mix everything well. Cover and refrigerate for 2 to 24 hours (the longer the better).
Preheat the grill to medium heat. Arrange the chicken and bell pepper on the skewers.
Grease the grill grate. Cook for about 7 minutes on each side, until chicken is well cooked.
