Cube chicken in 2-inch cubes. Try to get all the pieces about the same size for more even cooking time. Combine all the marinade ingredients in a zip-top freezer bag. Remove 1/4 cup of marinade to use as a sauce for dipping; set aside. Place chicken in a bag with the remaining marinade; shake to coat chicken. Place the bag with chicken in a bowl and place in the refrigerator for a minimum of 2 hours up to 6 hours.
Soak skewers submerged in water 10 minutes.
Place reserved marinade in a small saucepan and bring to a boil. Reduce to simmer and cook until sauce begins to thicken.
Heat grill to 375 to 400 degrees. While the grill is heating, remove chicken from marinade. Discard marinade. Thread chicken on skewers. Place chicken skewers directly over the heat source. Cook chicken 5 to 7 minutes, turn and cook another 5 to 7 minutes until done and slightly caramelized. Serve with reduced marinade.
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