La Roca’s Sweet Mini Pepper & Spicy Chicken Brochettes

Serves 8 -10


  • Spicy Marinade for Chicken:
  • 4 tablespoons soy sauce
  • Juice from one orange, seeds removed
  • 4 tablespoons high heat vegetable oil or peanut oil
  • 2 jalapenos minced, remove stems & seeds
  • 2 peeled garlic cloves
  • 4 tablespoons l fresh chopped cilantro
  • 1 tablespoon Dijon mustard
  • 1 tsp cumin
  • Salt & fresh cracked pepper to taste


Puree all of the above ingredients in a food processor or blender. Generously coat the chicken pieces on all sides, cover chicken and refrigerate for about 2-4 hours.

4 ½ lbs of chicken breasts cut into pieces, about 1 ½” in size

For the Brochettes:

  • Marinated Chicken
  • 10 bamboo skewers or
  • 24-30 Sweet mini peppers, red, yellow, & orange cut in half, remove stems &
  • seeds if any
  • 3 jalapenos cut in thirds, remove seeds & stem
  • 1 large red onion cut into ¾ wedges and separate
  • 1 fresh pineapple cleaned & cut into cubes, you can use canned if fresh is not available
  • Season with salt & pepper before grilling


Thread chicken, onion, peppers, jalapenos and pineapple onto skewers. Alternate the ingredients so that you create a colorful brochette. Jalapenos are hot, if you don’t want to add them that’s ok but they grill up nicely and add a kick.

Grill brochettes on med-high heat for about 7 minutes and turn over. Continue grilling for about another 8 minutes until chicken temperature registers 160 degrees. Remove from grill and serve.

Mama Bon says: These are best hot off the grill. Buen Apetito