Cut the chicken breast into 1-2 inch cubes and set aside.

Place all the remaining ingredients into a bowl and whisk them until well blended.

Place the marinade into a container, glass bowl, ziplock bag or whatever you prefer to use to marinate the chicken.

Place the chicken into the container with the marinade. Gently mix so all the chicken is coated well.

Let the chicken marinate overnight at a minimum. You can even let it marinate a couple days for even better flavor.

Remove the chicken from the container and place it on the skewers, making sure not to pack it too tightly so it cooks evenly.

Pre-heat your gas grill for 5 minutes and brush it down to remove any loose grilling residue.

Using a wad of crumpled paper towel and some grill tongs, oil your grill grate so the chicken doesn’t stick to the grates.

Place the chicken skewers over direct heat and cook for 5 minutes. Turn and cook 5 minutes.

Continue turning until they are cooked through and reach an internal temperature of 163F degrees.

Remove from the grill and tent with foil to let them come up to 165F.

While the chicken rests and its juices redistribute, heat up the reserved marinade, that you set aside earlier, onto low heat.

Bring the marinade to a boil for a couple of minutes then take it off heat.

Slice the sub rolls.

Uncover the chicken and place a skewer into your roll and close it, pulling the skewer out.

Drizzle some of the marinade over the chicken and enjoy a Spiedie!