Soak wooden skewers in cold water for at least 30 minutes.
In a large bowl, whisk all marinade ingredients together. Add chicken pieces to the bowl, cover, and refrigerate for at least 1 hour or up to 8 hours.
Thread the chicken and vegetables onto the skewers. You can alternate the order.
Grill on medium-high heat for 5-7 minutes on each side or until the chicken is cooked through and the vegetables are lightly charred.
Sprinkle with parsley and serve.
Servings 6