Heat and outdoor grill to medium high heat between 350-400
Use kitchen shears to cut anything unwanted from the chicken breast. Then cut into once inch pieces and place into a large plastic food storage bag.
Season the chicken in the bag with salt and pepper. Add 2 tbsp of barbecue sauce and toss to coat.
Use a small pairing knife to remove the core and seeds of the mini bell peppers. Cut the pepper in half lengthwise and again crosswise.
Thread two pieces of chicken to every one piece of bell pepper on a grill skewer. If no metal skewers, can use wooden if soaked in water for 30 minutes prior to grilling.
Add skewers to heated grill and close lid. Flip after 5 minutes and close lid again. After 3 minutes, open lid and brush on additional sauce if desired. Continue cooking until meat thermometor reads 160 F.
Notes
Nutrition will vary based upon the barbecue sauce used. Utilize Baritastic or your preferred food journal app for most accurate information.