Instructions:
Pre heat oven to 425 F or 220 C. Line a baking tray with foil and brush some oil on the foil.
In a bowl, add the marinade ingredients and stir.
Slice the thigh meat in to bite sized pieces and add to the marinade, coating all the chicken thoroughly. If you have time, place in the fridge for half an hour for the flavours to develop. Then weave the pieces of chicken through some wooden skewers until all the meat is used up. I usually place around 4 – 6 pieces of meat on each skewer, but of course it depends how long your skewers are and what size you cut the chicken! Use your judgement.
Beat the eggs and place the breadcrumbs on a plate. Then dip each chicken skewer in the egg then roll in the plate of breadcrumbs until fully coated. Place on the baking sheet. Drizzle some olive oil all over the skewers. Not too much, just a little.
Bake in the oven for 10 minutes, turning when browned and continue to bake until they are crispy and golden. It should take around 15 – 20 minutes, depending on how thick or thin you made the skewers.
Serve warm with your favourite dips. I like these with sweet chili sauce. BBQ sauce is also delicious! You choose!