Instructions:

1. Cut the chicken into large cubes.
   
2. Remove the seeds and cut the bell pepper into large cubes.
   
3. In a small bowl, mix all the marinade ingredients until well combined.
   
4. Place the chicken and bell pepper in a container, add the marinade, and mix thoroughly.
   
5. Cover the container and refrigerate for 8–12 hours (I usually leave it for a full day).
   
6. If using wooden skewers, soak them in water for an hour before cooking.
   
7. Thread the chicken and bell pepper onto the skewers and grill over medium heat, not too close to the coals, turning occasionally until fully cooked. While grilling, you can brush the skewers with a little leftover marinade.