Cut chicken thighs in half. Trim off any excess fat.
Combine marinade ingredients and pour marinade over chicken to generously coat. Set aside to marinate at least 1 hour.
Add chicken to skewers. Grill 3-4 minutes per side, or until they reach an internal temperature of 165°F. Allow to rest for 3-4 minutes before serving.
Notes
Allow the chicken to marinate in the lime-infused marinade for at least 1 hour, or preferably overnight, to let the flavors penetrate and tenderize the meat.
If using wooden skewers, soak them in water for about 30 minutes to 1 hour before threading the chicken onto them.
Ensure your grill is preheated to medium-high heat before placing the chicken kabobs on it to sear the chicken and lock in the juices.
To ensure the chicken is cooked through evenly, make sure the pieces are of similar size and thread them onto the skewers with some space in between, allowing heat to circulate around each piece. Rotate the kabobs occasionally to ensure all sides are cooked thoroughly.
Leftover chicken skewers will keep in an airtight container in the refrigerator for up to 4 days and in the freezer for 1 month.