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In a large bowl, whisk together all glaze-marinade ingredients to combine well. Reserve ¼ cup of mixture and set aside.
Thoroughly dry chicken pieces with paper towels and pierce holes throughout with a fork. Add chicken to large bowl of marinade and toss to coat well. Cover and marinade in fridge 2-3 hours or overnight.
When ready to cook, thread chicken onto desired amount of skewers (exact amount varies, depending on how many pieces of chicken you thread per skewer and how long your skewers are.) Save used marinade and briefly boil it for drizzling over the skewers at the end.
Oil the grill and preheat over medium. Baste skewers throughout cook time, using the ¼ cup reserved marinade-glaze; about 2-3 min/side or until just cooked through and nice grill marks appear. Plate the skewers and drizzle with the boiled marinade. Garnish with herbs as desired and serve immediately.