Soak about 4 to 6 bamboo skewers in water for 15-20 minutes.
Cut the chicken breasts in chunks of 1 1/2 inches. Each breast should yield about 10 pieces for a total of 20 pieces
Cut bell peppers into 1 1/2 in pieces.
Cut onions into 4 wedges then half each wedge horizontally.
Sprinkle the chicken with salt, pepper, garlic powder, and oil.
Skewer bell pepper, onion, chicken, onion, bell pepper, onion, chicken, onion…4 times. Always leave 1 inch room on both sides of the skewer.
You should have about 5-6 skewers in the end.
Grill on medium high heat for 2-3 minutes per side.