4 boneless skinless chicken breast halves
1 cup picante sauce
2 tablespoons vegetable oil
1 tablespoon lime juice
2 cloves garlic, minced
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon salt
Place each chicken breast between 2 pieces of plastic wrap.
Flatten chicken to 1/4−inch thickness, using a meat mallet; cut into 1−inch pieces.
Place in a shallow container.
Combine next 7 ingredients, mixing well.
Pour over chicken; cover and chill 1−2 hours.
Thread chicken onto skewers; cook over hot coals 6−8 minutes or until done, turning occasionally and basting with remaining marinade. Serve with additional picante sauce.