Cilantro-and-Lime Marinated Chicken Fajita Kebabs

Ingredients

• 1/2 cup packed coarsely chopped cilantro leaves and tender stems
• 1/3 cup lime juice from about 6 limes
• 1/3 cup extra-virgin olive oil
• 4 medium cloves garlic, peeled
• 1 tablespoon dark brown sugar
• 2 teaspoons kosher salt
• 1 1/2 teaspoons ground cumin
• 3/4 teaspoon crushed red pepper flakes
• 2 pounds skinless, boneless chicken thighs, cut into 1 1/2-inch cubes
• 1 large red bell pepper, stemmed, seeded, and cut into 1 1/2-inch pieces
• 1 large green bell pepper, stemmed, seeded, and cut into 1 1/2-inch pieces
• 1 large white onion, cut into 1 1/2-inch cubes and separated into 3-layer segments
• Wooden skewers, soaked in water for at least 30 minutes prior to use
• Type of fire: Direct
• Grill heat: medium-high

Directions

1. Combine the cilantro, lime juice, olive oil, garlic, brown sugar, salt, cumin, and crushed red pepper in a blender jar. Blend until the marinade is smooth.
2. Put the chicken cubes into a large resealable plastic bag. Add the marinade, close the bag, and press out as much air as you can. Refrigerate the chicken for at least 1 hour and up to 5 hours.
3. Thread the marinated chicken onto skewers, adding pepper and onion pieces between the chicken as you go.
4. Fill and light 1 chimney of charcoal. Once the charcoal is fully lit and coated with gray ash, dump it out and arrange it in an even layer across the coal grate. Put the cooking grate on, cover the grill, and heat it for 5 minutes.
5. Scrub the grilling grate clean, then oil it. Cook the skewers until they are deeply browned all over and the chicken reaches 160-165 degrees F in the center on an instant read thermometer, about 3-4 minutes per side.
6. Move the skewers to a platter and rest them for 5 minutes. Serve immediately.