DO-AHEAD TIP: Marinate chicken overnight or for at least 2 hours (see recipe). Vegetarians: If using bamboo skewers, presoak them in water for 30 minutes, to prevent burning on the grill.
Place chicken in a shallow baking dish. In a small bowl, combine remaining ingredients. Blend well then pour half of the mixture over the chicken.
Turn chicken to coat, cover, and then refrigerate overnight or for at least 2 hours. Cover remaining marinade and refrigerate for later use. Preheat grill to MEDIUM.
Grill chicken for 6 minutes per side (depending on thickness), turning and basting with reserved marinade. Serve and enjoy!