• 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 (see note above)
• 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

I use mini sweet peppers, and chicken breasts instead of  thighs.

• Place cilantro, lime juice, olive oil, garlic, brown sugar, salt, cumin, and crushed red pepper in the jar of blender. Pureé until smooth. Place chicken cubes in a large resealable plastic bag. Pour in marinade and seal bag, removing as much air as possible. Place in refrigerator and marinate for atleast 1 and up to 5 hours 

   

  I also chop the cilantro in bigger pieces.

  

  Plus, I add the squeezed limes in with the marinade

•  Thread chicken onto skewers, alternating with pepper and onion square  and Grill!!!

  Random Easter Gif