Chicken Kebabs with Chimichurri Sauce

3 tbsp dried orange zest

1 ½ tbsp chili powder

2 ¾ tsp kosher salt, divided

¼ tsp ground black pepper

3 pounds boneless, skinless chicken breasts or thighs, cut in 1 ½-inch chunks

1/3 cup sherry vinegar

6 cloves garlic, roughly chopped

4 dried bay leaves

2 poblano peppers, stemmed and roughly chopped

2 serrano peppers, stemmed and roughly chopped

1 cup packed fresh flat-leaf parsley leaves

½ cup packed fresh basil leaves

¼ cup packed fresh oregano leaves

¾ cup extra-virgin olive oil

8 (12-inch) wooden skewers

Canola oil, for greasing

½ tsp distilled white vinegar

Preparation:

In a large bowl, combine orange zest, chili powder, 1 ½ teaspoons salt, and pepper. Add chicken and toss; refrigerate 30 minutes. Preheat a grill to medium-high. Soak the wooden skewers in water 20 minutes. Place vinegar, garlic, bay leaves, poblanos, and serranos in a food processor; pulse until smooth. Add parsley, basil, and oregano and pulse again to make a coarse chimichurri paste. With the motor running, pour in olive oil. Transfer to a bowl and add 1 ¼ teaspoons salt. Set aside. Thread chicken pieces onto skewers. Grease grill grates with canola oil. Arrange skewers on grill and cook, flipping once, until chicken is cooked through and golden brown, 12 to 14 minutes. Arrange kebabs on a platter and spoon chimichurri sauce over the top. Serves: 8.