Chop your chicken breasts into 1-2 inch cubes and add into a large bowl.
In a separate bowl combine the remaining ingredients and stir to combine. Add over the top of the cubed chicken and toss until all the chicken is well coated. Cover and let marinade for at least 20 minutes.
Once the chicken has marinated, spray metal skewers and add the chicken on one at a time until gone.
Spray an outdoor grill with cooking spray and heat to medium-high heat. Once the grill is hot add the chicken kabobs to the grill and cook 3 minutes per side until charred and internal temp reads 165 degrees.
Once the chicken is cooked through remove from the grill and place on a clean cookie sheet. Remove from the skewers and serve warm sprinkle with lime juice and fresh parsley or cilantro. Enjoy!
Leftover Storage: Store leftover chipotle chicken in an airtight container for up to 4 days. Marinade Time: I recommend marinating the chicken for at least 20 minutes to help develop more flavor. If marinating overnight be sure to leave out the lime juice from the marinade as the acid will begin to cook the chicken. Just add some in before grilling.Freezer Instructions: Just like with marinating leave the lime juice out of you are freezing the chicken ahead of time. Add everything to a large freezer bag and store flat for up to 3 months. Thaw overnight, add lime juice then skewer and grill the kabobs when ready.High Heat: Try and get your grill to a high temperature (go for over 400 degrees F) and no lower than 375 degrees F. When grilling the chicken kabobs they will not take very long to cook through, so starting at high heat will develop a char on the outside of the chicken before the inside gets overcooked.