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.