Carefully thread chicken onto soaked skewers, leaving two to three inches bare, as a handle.
Gently press to be slightly flat so they will cook evenly.
Lightly spray chicken, both sides, with coconut oil.
Preheat grill to medium-high; spray grill with coconut oil. *
When all skewers are ready, place them on the grill (or in the oven, see note). Leave a little space between skewers for even browning.
Grill both sides until just cooked through and golden, brushing on a little Zena’s SASS mid-way, and toward the end of cooking time.
Remove from the grill or oven, place on a heated platter, and immediately drizzle on a little additional Zena’s SASS.
Serves 4 an an entrée or 8 as an appetizer.
This dish can also be oven-baked at 400 degrees F, on a pan lined with parchment paper.