Slice chicken thighs into long bite-size pieces. Place sliced chicken into 1 gallon freezer bag (“marinade bag”).
Add remaining ingredients into marinade bag. Squeeze air out of freezer bag before closing. Shake bag well to make sure marinade evenly covers chicken. For best result, let marinade sit in refrigerator overnight before grilling.
For grilling outdoors – soak skewers in water for 1 hour, thread chicken half way on skewers, grill chicken for 6-8 minutes on each side. The chicken should be slightly charred but not burnt. For grilling indoors using broiler – on high, cook each side for 6 minutes. Serve as is, with jasmine rice, or in a grilled hot dog bun!