This is a great chicken dish for the fall; it has tender chicken with a buttermilk soak. I also gave it a second soak in juices and herbs for flavor. I learned something new on this recipe: I used a copper grill sheet for the first time and have to say, it worked great. I hope you like it.

2 pounds boneless skinless chicken thighs

1 red bell pepper

2 cups buttermilk

1 teaspoon thyme

2 teaspoons oregano, divided

1/3 cup olive oil

1/4 cup lemon juice

1/4 cup lime juice

1 teaspoon thyme

Cut chicken in 1-inch pieces.

Soak in buttermilk for 1 hour.

Mix olive oil, lemon and lime juices, thyme , and oregano in a 3-inch deep dish.

Drain buttermilk from chicken.

Add chicken to dish and soak for 25 minutes in the refrigerator.

If you use wood skewers, remember to soak the skewers in water (alcohol will cause a fire)

Chop red bell pepper into 1-inch squares.

On skewers, add 1 pepper, then two chicken pieces, 1 pepper, two chicken pieces.

Heat your grill to medium high.

(Make sure your grill is clean and oiled with canola oil.)

Cook on grill for 8 minutes per side (only counting 2 sides), or the internal temp is 165.