Add all of the ingredients with the exception of the chicken, into a sauce pan and bring to a boil. Reduce heat and simmer for 5 minutes just until infuse flavour.

Let the sauce cool to room temperature. Cut 8 chicken breasts into strips and place in a sealable plastic bag. Pour cooled marinade over top and place in the fridge to set up for a minimum of 2 and up to 4 hours.

Place the bamboo skewers in water and leave to soak for 30 minutes. Thread the chicken strips on the soaked bamboo skewers and place on a tray

Preheat the grill to medium high heat. Oil the grill and place the chicken skewers down on the grate on an angle. Rotate halfway after 1 minute to get cross hatch marks.

Cook for approximately 3 minutes per side or until golden and chicken is cooked through.