Divide chicken into cubes, or strips. Put them in a good marinade overnight. This marinade is made from olive oil, garlic, red wine and BBQ sauce. Thread them on skewers, with e.g. peppers, corn cobs, divided into inch-thick slices and onions. Grilled until the chicken is cooked through, but still juicy. It is easy to check with a sharp knife. The juice that comes out should be ready. Served with mashed potatoes, which you can find the recipe for HERE .