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Ingredients
| 1⁄2 | cup | fresh cilantro |
| 1⁄3 | cup | Lime juice |
| 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 | Chicken tenderloins cut into 1 1/2-inch cubes (see note above) |
| 1 | large | red bell pepper |
| 1 | large | poblano pepper |
| 1 | large | yellow 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 | ||
| fire: Direct, Type of | ||
| Grill heat: medium-high |
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