1 small jalapeño or Serrano pepper seeded and finely minced
1 teaspoon kosher salt
2 tablespoons fresh lime juice
1 peeled avocado finely diced
Directions
Combine marinade ingredients in a large bowl: brown sugar (2 tablespoons), chili powder (1 tablespoon), garlic (1 tablespoon), salt (1 teaspoon), cumin (1 teaspoon), pepper (½ teaspoon), olive oil (2 tablespoons), and lime juice (2 tablespoons). Mix well. Add chicken and stir to thoroughly coat. Cover and refrigerate for an hour or two. Thread chicken pieces onto 8 (12-inch) metal skewers.
Combine salsa ingredients except the avocado: nectarine (2 cups), red bell pepper (½ cup), red onion (¼ cup), Jalapeno, cilantro (2 tablespoons), salt (1 teaspoon), and lime juice (2 tablespoons). Mix well. Gently stir in the avocado.
Preheat the grill to medium-high. Cook the chicken kebabs for about 6 minutes per side or until the chicken is cooked through. Serve with the salsa!