Mix together all marinade ingredients in a sealable plastic gallon bag.

Add chicken to marinade, seal in bag, and knead bag to coat thoroughly. Let sit in refrigerator 1-8 hours, turning occasionally.

Soak wooden skewers for 30 minutes to prevent burning; metal skewers require no pre-cook treatment.

Heat your griddle to medium-high heat.

Alternate threading chicken, pepper, and onion onto your skewer. Continue until the entire skewer is full and all your skewers have been used.

Coat griddle surface with 1 Tbsp extra virgin olive oil.

Place skewers on griddle and turn every 2-3 minutes for 8-10 minutes until chicken is cooked (no longer pink in the middle or internal temperature reaches 165 degrees).

Plate your skewers on a platter and sprinkle with sesame seeds and cilantro.