Moroccan Chicken Skewers

["Marinade", "1. Mix all the ingredients in a large bowl.", "2. Trim the chicken breasts of excess fat.", "3. Remove the tenders and reserve for another use.", "4. Cut the meat into 1 1/2-inch pieces.", "5. Add the chicken to the marinade and refrigerate for at least 6 hours, or as long as overnight.", "Vinaigrette", "1. Whisk all the ingredients together. Set aside.", "Chicken", "1. Soak 6 long wooden skewers in cold water for 30 minutes.", "2. Lift several pieces of the chicken at a time from the marinade and squeeze them over the bowl to drain the extra marinade.", "3. Skewer the chicken, leaving 1/4 inch between the pieces to allow all sides of the chicken to cook evenly.", "4. Season the chicken lightly with salt and pepper.", "5. Preheat grill to medium-high heat.", "6. Place the skewers on the grill and cook for 2 to 3 minutes without moving them, to mark the chicken.", "7. Turn the skewers 90 degrees to mark with a crosshatch pattern and grill for another 1 minute. The marks should be well browned but not burnt.", "8. Turn the skewers over and cookAA for about 2 minutes to finish cooking the chicken.", "9. Carefully remove the chicken from the skewers and place in a bowl.", "10. Toss with a light coating of the vinaigrette, and serve the extra vinaigrette on the side."]