- 20 minutes
- In a large Ziploc bag, place all of the ingredients for the marinate. Push around to combine with your fingers. Place the cut up chicken into the marinate. Refrigerate for 4 to 24 hours.
- Slide wooden skewers through the chicken. Place about 4 to 5 pieces of chicken on each skewer and set on a plate or into a 9 x 13- inch baking dish.
- Grill on medium to high in either a cast iron grill pan or on the grill outdoors. Use tongs to turn the chicken. Continue to cook until the chicken is thoroughly cooked. Use caution as to not burn the chicken. Let rest for 5 minutes before serving. Garnish with chopped cilantro.