Piri Piri Chicken

• 1 small red bell pepper, chopped
• 1/2 cup loosely packed fresh cilantro leaves, plus more for garnish
• 1 small shallot, chopped
• 2 tablespoons red wine vinegar
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon paprika
• 2 garlic cloves, crushed
• 2 piri piri or other bird’s eye chiles, stemmed
• 1 1/2 teaspoons dried oregano
• 1 tablespoon kosher salt
• 1 1/4 pounds boneless skinless chicken thighs, cut into 1-inch pieces

Canola oil, for brushing

• 1 pound shishito peppers
• 16 small wooden skewers, soaked in water 30 minutes

1. Gather the ingredients.
2. Place bell pepper, cilantro, shallot, vinegar, olive oil, paprika, garlic, chiles, oregano, and salt in a food processor; process until smooth.
3. Reserve 1/2 cup of the marinade. Combine chicken and remaining marinade in a large bowl; refrigerate for at least 1 hour and up to 3 hours.
4. Preheat a grill to medium-high (about 450°F) or heat a grill pan over medium-high, and brush grate with oil. Thread shishitos and chicken onto skewers.
5. Grill, turning occasionally, until just cooked through, about 8 minutes.
6. Transfer to a platter and garnish with cilantro. Serve with reserved marinade.