• 2 lbs boneless chicken thighs, cut into medium pieces
• 1/8 cup soy sauce
• 1/8 cup olive oil
• 1 tsp dried oregano
• 3 garlic cloves (minced)
• 1/2 lemon, juiced
• 3 multicolored bell peppers, cut into medium pieces
• skewers
1. Place the chicken pieces in the large bowl and add the rest of the ingredients.
2. Mix everything well.
3. Cover the bowl, and put in refridgerator for 2 to 24 hours, really let it marinate.
4. Preheat the grill to medium-high heat.
5. Arrange the chicken and peppers onto the skewers.
6. Oil the grilling grate.
7. Cook for about 7 minutes on each side, until the chicken is well done.