Peruvian Chicken Skewers w/ Aji Verde

1. Marinate Chicken Thighs: Combine 3 lbs Boneless Skinless Chicken Thighs (cut into 2” pieces), 1 tsp Ground Cumin, 1 tsp Smoked Paprika, 1 tsp Chili Powder, 1/2 tsp Red Pepper Flakes, 2 tbsp Brown Sugar, 2 tbsp Minced Ginger, 2 tbsp Minced Garlic, 2 tbsp Lime Juice, 2 tbsp Red Wine Vinegar, and 2 tbsp Olive Oil. Mix well and refrigerate overnight.
2. Make Aji Verde: Combine 3 Heads Cilantro, 5 oz Fresh Mint, 5 Roasted Jalapenos, Zest of 3 Limes, 5 tbsp Lime Juice, 2 tbsp Minced Garlic, 1 1/2 tsp Salt, 1 1/2 cups Mayonnaise, and 1 cup Parmesan Cheese. Blend until smooth and refrigerate.
3. Prepare Grill: Place a Charcoal Tray in your Charbroil Commercial Series 4-Burner Gas Grill. Add Charcoal and set to high. Close lid and heat for 20 minutes.
4. Skewer Chicken: Add the marinated chicken pieces to skewers.
5. Grill Chicken: Grill the chicken skewers for 4-5 minutes per side, until charred and an internal temperature of around 165f is reached.
6. Serve: Plate the Peruvian Chicken Skewers and top with Aji Verde.
7. Enjoy!