• Start by making the BBQ sauce. Combine all the sauce ingredients in a bowl, then taste and adjust the seasoning as needed. Divide the sauce into two portions: one for brushing on the chicken before and during grilling, and the other for serving on the side.

To put the chicken on the shewkers

• Using your hands, pull the skin off the chicken thighs.
• Use a sharp knife or kitchen shears to carefully remove the bone, turning the meat as you separate it from the bone.
• Cut the chicken into roughly 1.5 to 2-inch pieces. Try to keep pieces even in size so they cook evenly on the skewers.
• Thread the chicken pieces onto the skewers, leaving a small gap between each piece to ensure even cooking and good airflow. If needed, gently fold the pieces to fit them securely on the skewer.
• Place the finished skewers onto a sheet pan. Season with salt and pepper to taste.
• Brush on a layer of BBQ sauce, saving some to use on when the chicken is on the grill.

To grill the chicken

• Preheat your grill to 400–450°F.
• Using tongs arrange the skewers over direct heat.
• Turn the skewers about every 3 to 4 minutes to get even grill marks. If your grill has hot or cold spots, you may need to move the skewers around to ensure they cook evenly.
• Half way through cooking, brush on more BBQ sauce.
• Cook until the internal temperature reaches at least 175°F when checked with a thermometer inserted into the thickest part of the meat.
• Remove from the grill onto a clean sheet pan. Serve with the rest of the BBQ sauce.
• Allow the chicken to rest for at least 5 minutes before eating.