Thai Chicken Kabobs

2-2 1/2 pounds boneless, skinless chicken breasts, cut into about 30, 1 1/2-inch chunks3 large red or green bell peppers, cut into 1 1/2-inch pieces 1/4 cup canola oil 1/4 cup fresh lime juice2 tablespoons soy sauce2 cloves garlic, finely chopped2 tablespoons shredded fresh basil3 tablespoons shredded fresh cilantro 1 tablespoon packed light or dark brown sugarVegetable oil cooking spray6 (12-inch) metal skewersCombine the chicken and bell peppers in a shallow glass or ceramic dish.Combine the oil, lime juice, soy sauce, garlic, basil, cilantro and brown sugar in a small bowl, mixing well. Add to the chicken and bell peppers, tossing to coat. Cover and refrigerate for 30 minutes or up to 6 hours, letting the chicken come to room temperature before grilling.Prepare a charcoal or gas grill: Lightly spray the grill rack with vegetable oil cooking spray. Light the coals or heating elements, and let them burn or heat until moderately hot.Thread the chicken and bell peppers onto skewers, beginning and ending with the peppers. Drizzle some marinade over the skewers and discard the rest. Grill, covered, for 10-12 minutes, turning several times with tongs, until the chicken is cooked through and the juices run clear when the meat is pierced with a small, sharp knife. Serve immediately.Serves six.Nutrition values per serving: 224 calories, 6 g fat (1 g saturated), 5 g carbohydrates, 1 g fiber, 35 g protein, 94 mg cholesterol, 129 mg sodium."Loebel's Prime Time Grilling" by Stanley, Leon, Evan,Mark and David Loebel (2007 Wiley, $27.95)