A recipe by Julie Van Rosendaal
Cut the chicken thighs into 1-inch pieces and place in a bowl or zip-lock bag with the remaining ingredients. Combine everything well and refrigerate for a few hours, or overnight.
When you’re ready to cook, soak bamboo skewers for at least 10 minutes.
Thread the chicken onto the skewers, leaving a space to hold at the end, and cook on a preheated grill (or under the broiler) for 3-5 minutes, turning as needed, until charred on the edges and cooked through.