1/2wholered onion, cut into 1" squares (similar size of the chicken)
For the Chicken Marinade
Combine all marinade ingredients in a large gallon size plastic bag.
Cut the boneless, skinless chicken breasts into 1 to 1 1/2 inch cubes and place chicken into the plastic. Close it tight and marinate for at least four hours, no more than 8.
To Grill the Chicken Kebabs
About one hour prior to grilling place wooden skewers into water. *No need to follow this step if using metal skewers.
After the marinade process is done, remove the chicken cubes from the bag and discard the marinade. Take two skewers and slowly add the chicken to the skewer. Then add two slices of red onion and then more chicken. The goal is to get five or six to a skewer alternating the chicken with the onion.
Season the grilled chicken skewers with the dry rub, and then place over direct heat to sear. After 8 minutes over direct heat, flip the chicken skewers and continue grilling. After 7 minutes of direct heat, check the temperature. If not yet at 160 degrees Fahrenheit, then move the chicken skewers to the indirect side to finish. This prevents any burning. Remove when the chicken reaches between 160-165 degrees F. Carry over cooking will ensure the meat rises to 165 degrees.