If using bamboo skewers rather than metal ones, place eight of them in a 9 x 13-inch baking pan, cover with water and soak for at least 30 minutes.

Marinate the chicken: Mix all the marinade ingredients together in a large bowl. Add the chicken, toss together until coated and set aside to marinate for 1 hour at room temperature, or up to overnight in the refrigerator. (Remove from the refrigerator at least 30 minutes prior to cooking.)

Preheat the broiler to high. Set the rack 3 inches from the heat source. (Or, use a grill pan and heat if after skewering the chicken.)

Scrape excess marinade off the chicken. If you like, freeze it for another batch (see note below). Thread the chicken pieces onto the skewers. Do not press the pieces closely together but allow a little space between them so they cook thoroughly. Place the skewers on a broiling pan and broil until they are golden and opaque on one side, about 4 minutes. Turn and broil the other side until golden, 4 to 5 minutes. The chicken should be thoroughly cooked but not dry; to test, cut into a piece and if it’s still slightly pink, continue cooking for 1 to 2 minutes more. Remove from the oven and set aside. (When using a grill pan, use medium-high heat and oil the pan a bit to prevent sticking. Grill for about the same amount of time, turning frequently.)

Serve the thicken on or off the skewers, arranged on a platter and scattered with cilantro and lime wedges.