Combine the first five ingredients well. Pour half of the sauce to a gallon sized plastic bag or storage container. Cover and set aside remaining sauce.
Slice chicken into 1-inch cubes. Transfer chicken to the bag with the sauce. Seal the bag and toss well to coat. Chill for 1-2 hours to marinate.
Meanwhile, soak 8-10 wood skewers.
Divide chicken between prepared skewers.
Grill over low heat for 15 minutes or until cooked through and charred lightly on all sides. Turn every 3-5 minutes.*
Prior to serving, brush with reserved sauce and sprinkle with chives or rosemary sprigs before serving. Serve with a side of reserved sauce for dipping.
Nutritional information is provided as a courtesy and is an estimate only. Nutrition information can vary for a variety of reasons. For the most accurate data, use your preferred nutrition calculator with the actual ingredients you used to make this recipe.
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