If you use wooden skewers, soak them in a tall glass of water for about an hour before you thread chicken on them. This helps prevent skewers from burning while chicken is on the grill.
Cut chicken into chunks and mince garlic. In a zip-lock bag, combine chicken, garlic, cilantro, lime juice, Cilantro and Roasted Onion Olive Oil, and salt and pepper to taste. Flip bag a few times and let marinade at least 30 minutes or longer in the refrigerator.
Heat an outdoor grill to medium-high heat.
Remove chicken from the marinade. Discard the marinade. Thread the chicken onto the skewers being sure not to pack the meat together so tightly that the chicken will cook unevenly.
Char on one side, then turn until the meat is charred on the other side. Reduce heat and continue cooking until done, turning to brown the meat evenly.
Serve on a bed of rice, cous cous, or other grain if desired.
