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Combine the chicken and marinade in a large zip top bag and refrigerate for 30 minutes or overnight.
Preheat the oven to 375F and line a large baking sheet with parchment paper.
Remove the chicken from the marinade and discard the marinade.
Alternate threading the chicken, bell peppers, and onions onto each skewer, about 3 pieces each of chicken, bell pepper, and onions for each kabob.
Place the kabobs onto the baking sheet and into the oven. Bake for 20 to 25 minutes, flipping halfway through, until the chicken reaches an internal temperature of 165F.
Remove from the oven and allow the kabobs to rest for 5 minutes before serving.