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Cut the chicken into 2 inch chunks and soak in half the marinade for up to 2 hours at room temperature. Reserve half the marinade for dipping sauce. Prepare the fire for direct grilling. Spray or rub the grill with oil. Skewer the chicken pies and pat dry. Grill over medium high heat for 3 to 4 minutes, turn, and grill for another 3 minutes. If flare ups occur, (which happened to me), move to a cooler part of the grill. Test the chicken for doneness, thighs should read 165ºF interior temperature, breasts 155ºF and the meat should be juicy but no  longer pink when cut. Cook longer if necessary, but be careful not to char the chicken, as the marinade contains sugar. Serve hot off the grill with the reserved marinade as a  sauce.