2 lbs. boneless, skinless chicken breasts cut into 1” pieces 1 teaspoon dried basil. 1 1/2 teaspoons sea salt. 1/4 teaspoon kosher salt 1 teaspoon crushed dried rosemary. 1/2 teaspoon garlic powder 1/2 teaspoon dry mustard powder 1/2 teaspoon paprika. 1/2 teaspoon ground black pepper 2 red bell peppers, cut into large chunks 1 cup DeadEye Barbecue Sauce 8 each wooden skewers (soak in water for 1-2 hours)
In a large bowl, toss the chicken and all dry ingredients together. Cover with plastic wrap and let it rest in the fridge for 30 min to 1 hour. Alternate pieces of chicken and red bell pepper on the skewers. Grill over direct heat for 7-8 minutes or until chicken is cooked through. Turn every 2 to 2 ½ minutes to prevent burning. Baste with DeadEye’s Barbecue Sauce and use a covered grill to ensure a smoky flavor chips, and bun tops.