Step 1

Combine olive oil, lemon juice, vinegar, garlic, oregano, and thyme and stir together with a whisk or spoon.

Step 2

Trim all visible fat and tendons from chicken breasts, then cut each piece into 6-8 cubes.

Step 3

Put chicken strips into large Ziploc bag or plastic container with a tight-fitting lid.

Step 4

Pour marinade into Ziploc bag or plastic container, seal, and squeeze bag or turn container over and shake gently so all pieces of meat are well-coated with marinade.

Step 5

Put into refrigerator and marinate 8-10 hours.

Step 6

To get ready to grill, remove chicken from refrigerator, drain into a colander, and let it come to room temperature;

Step 7

Spray grill with non-stick spray or mist with olive oil, then preheat gas or charcoal barbecue grill to medium high. (You can only hold your hand there for a few seconds at that heat.)

Step 8

Thread marinated chicken cubes onto skewers. (I love to use my blade type skewers or double skewers (affiliate links) to keep the meat from spinning on the grill; if you don't have skewers like that fold over each piece of chicken when you put it on the skewer.)

Step 9

Grill skewers, turning the first time as soon as you see nice grill marks.

Step 10

Continue to grill, turning every few minutes, until chicken is nicely browned and firm to the touch. Total cooking time is about 15 minutes, but I would use an Instant Read Meat Thermometer and make sure chicken has reached 165F.