The night before whisk well all the marinade ingredients in a large bowl and toss in the chicken to coat all pieces. Place in the refrigerator covered with plastic wrap.
An hour before cooking take the chicken out of the refrigerator.
In the meantime, turn on the oven to max temperature with the air circulation and grill-broiler on and set the rack to the middle position.
Take an oven-proof dish lined with a grill rack and place the chicken pieces on the rack. Place in the oven and grill for 25’ turning halfway through and basting with the remaining marinade, aiming for a bit of charred colour to be achieved on the ends of the chicken cubes.
Serve with a quinoa salad or rice or bulgur.