Begin by trimming any excess fat from the chicken thighs and cutting them into pieces approximately 1-inch wide. Set the chicken aside for now.

In a medium bowl, mix together all the ingredients for the marinade. Ensure everything is well combined to form a uniform mixture. Transfer the chicken pieces to a large zip-lock bag and pour in half of the marinade. Reserve the other half of the marinade for basting later. Seal the bag and gently massage it to ensure all the chicken pieces are thoroughly coated. Refrigerate the marinated chicken for at least 30 minutes, but no more than 4 hours.

Prepare your grill by heating it to a medium-high setting if using a gas grill, or start a medium-hot fire if using a charcoal grill. If you’re using wooden skewers, make sure to soak them in water for at least 30 minutes to prevent them from burning.

Thread the marinated chicken pieces onto the skewers. Clean the grill grate and oil it using a paper towel dipped in oil and held with tongs, or use a spray oil. Arrange the skewers on the grill and cook, rotating them one-quarter turn every 3-4 minutes. This should take around 10-12 minutes until the chicken is golden brown.

Throughout grilling, baste the chicken with the reserved marinade, turning frequently until the chicken is nicely charred in places. The exact cooking time can vary based on your grill’s temperature.

Once cooked, remove the skewers from the grill and cover them loosely with foil. Allow the chicken to rest for 5 minutes before serving to ensure the juices are evenly distributed.