Whisk together all marinade ingredients. Rinse and pat dry chicken. Cut chicken into chunks (about 1 ½ inch) and mix into marinade. Refrigerate for 30-90 minutes.
When you're ready to cook, clean and cut red peppers into approximately 1-inch pieces.
Rinse grape tomatoes.
Slide a piece of red pepper onto a skewer, then a piece of marinated chicken, and then a tomato. Repeat three or four times or until the skewer is two-thirds full. End with a piece of pepper (They hold the meat onto the skewer better than a tomato). ***
Place kabobs on the grill cook for 7-9 minutes, and then turn and cook for an additional 7 minutes.
*If using wooden skewers, soak the skewers in water for at least 30 minutes to prevent the wood from catching fire in the oven.
** The chick broth must be homemade because store bought broth—even organic—will contain onion and/or garlic.
*** For variety, you can add or substitute yellow squash or zucchini.